Always check the labels of the products you use.
Method
- 1
Prepare. Thaw any frozen 900 g pizza dough the morning before you plan to bake.
- 2
Heat. Heat the oven to 180 °C (160 °C fan) for at least 20 min, with shelves in the upper and lower thirds.
- 3
First tray. Scatter about 1 tbsp plain flour across the first large baking tray; press and stretch half the dough to cover the entire surface, flouring your hands and the dough as needed to prevent sticking (a rolling pin will produce a thinner, more uniform crust if preferred).
- 4
Top. Scatter half the 225 g crumbled aged goats' cheese across the first tray, arrange half the 4 sliced tomatoes in an even layer, sprinkle half the 20 g chopped fresh basil and season with half the ¼ tsp salt and half the ¼ tsp pepper.
- 5
Repeat. Press and stretch the remaining dough onto the second tray in the same manner and repeat the topping process with the remaining cheese, tomato, basil and seasoning.
- 6
Bake. Bake both trays together for 30-60 min, swapping them between the shelves halfway, until the base is golden brown underneath and the cheese has melted. Start checking at 30 min; thinly stretched dough cooks fastest, thicker dough takes the full hour.
- 7
Serve. Cut each tray into small rectangles with a large, sharp knife.
Storage
Keep leftovers chilled and consume within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.9 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 87 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large baking trays
- rolling pin (optional)
- large sharp knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 251 kcal |
| Protein | 9.9 g |
| Carbohydrate | 39.2 g |
| of which sugars | 2.4 g |
| of which free sugars | 0 g |
| Fat | 6 g |
| of which saturates | 3.1 g |
| Fibre | 2.1 g |
| Salt | 1.28 g |
Protein per 100 kcal
3.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
