2 cups wholemeal plain flour
200ml reduced-fat natural yoghurt
3 tbsp tomato sauce (see recipe)
1 cup mushrooms, sliced
¼ cup red capsicum, chopped
¼ cup yellow capsicum, chopped
½ cup cherry tomatoes, halved
1 handful baby spinach leaves
2 sprigs basil, leaves torn
½ cup grated reduced-fat mozzarella cheese
Pre-heat oven to 220oC.
Mix the flour and yoghurt together until well combined and a smooth dough is formed. Divide into either 2 large balls or 8 small balls for kid-sized pizzas. Roll out on a floured surface with a rolling pin.
Spread pizza bases with a thin layer of tomato sauce. Top with mushrooms, red and yellow capsicum, tomatoes, spinach and basil leaves. Sprinkle with grated cheese. Bake for approximately 10 minutes or until the crust is golden brown and cooked through.
Try adding leftover cooked chicken or canned pineapple pieces.
Try using Lebanese bread instead of making the pizza dough for an even quicker and easier meal solution.
You can freeze the dough for up to 3 months. Simply divide into portions in freezer bags. When ready to use thaw overnight in the fridge and bring to room temperature on the bench top for approximately 30 minutes before shaping into your pizza base.
1 serve of vegies in each serve of this recipe.