*angie*
loves food and cooking
I had a thin and crispy pizza tonight - on plan - all 12 inches of it!!
I have used a Pizza express Fiorentina recipe, and 'tweaked' it SW stylie ...
*angie's* Skinny Fiorentina Pizza
9.5 syns per person, makes 2 12" very thin and crispy pizzas (or 2 pizza express thickness 9" pizzas)
75ml tepid water
1/2 tsp sugar (1/2 syn)
1 tsp dried yeast (1/2 syn)
add the sugar and the yeast to the water. whisk together with a fork and leave to stand somewhere warm for 10 mins til froth forms.
100g plain flour - preferably 00 flour (18 syns)
1tsp salt
Mix the salt and flour in a large bowl. Add the liquid in and mix to incorporate all the liquid.
tip out onto a non stick surface (I use a greaseproof liner) and knead for 5 mins until smooth and silky.
Leave to rise in a bowl until at least doubled in size (I went to weigh in!)
'knock back' (poke and punch the air out again) and form into 2 equally sized balls.
On your non stick liner again, roll and stretch this dough to the size you want your pizza. I can get it to about 12", but it could easily be thicker and smaller. Small holes is not a problem at all - it just goes crispy
Frylight a pizza or oven tray, and lay your dough onto it. Leave somewhere warm for about 10 mins while you make your toppings.
Fiorentina Topping (for 2 pizzas):
150g tinned Plum tomatoes
200g spinach
84g mozzarella (2xHE)
28g parmesan (2 x 1/2HE)
2 garlic cloves
dried oregano
eggs
Preheat your oven to its highest heat - about 230/240 deg
Sqaush the toms between your fingers to create a fine sauce. spread half on each pizza (very thinly) right to the edge.
Steam your spinach with a tiny splash of water, sqeeze out the water, chop and spread over both pizzas taking care not to obscure all the tomato.
tear the mozzarella over the pizzas. Add the chopped garlic, salt, pepper and oregano. Grate over the parmesan.
Once the oven is at heat, give the pizzas 10 mins, then remove, crack 1 or 2 eggs per pizza and return to the oven for 5-7 mins.
eat
I have used a Pizza express Fiorentina recipe, and 'tweaked' it SW stylie ...
*angie's* Skinny Fiorentina Pizza
9.5 syns per person, makes 2 12" very thin and crispy pizzas (or 2 pizza express thickness 9" pizzas)
75ml tepid water
1/2 tsp sugar (1/2 syn)
1 tsp dried yeast (1/2 syn)
add the sugar and the yeast to the water. whisk together with a fork and leave to stand somewhere warm for 10 mins til froth forms.
100g plain flour - preferably 00 flour (18 syns)
1tsp salt
Mix the salt and flour in a large bowl. Add the liquid in and mix to incorporate all the liquid.
tip out onto a non stick surface (I use a greaseproof liner) and knead for 5 mins until smooth and silky.
Leave to rise in a bowl until at least doubled in size (I went to weigh in!)
'knock back' (poke and punch the air out again) and form into 2 equally sized balls.
On your non stick liner again, roll and stretch this dough to the size you want your pizza. I can get it to about 12", but it could easily be thicker and smaller. Small holes is not a problem at all - it just goes crispy
Frylight a pizza or oven tray, and lay your dough onto it. Leave somewhere warm for about 10 mins while you make your toppings.
Fiorentina Topping (for 2 pizzas):
150g tinned Plum tomatoes
200g spinach
84g mozzarella (2xHE)
28g parmesan (2 x 1/2HE)
2 garlic cloves
dried oregano
eggs
Preheat your oven to its highest heat - about 230/240 deg
Sqaush the toms between your fingers to create a fine sauce. spread half on each pizza (very thinly) right to the edge.
Steam your spinach with a tiny splash of water, sqeeze out the water, chop and spread over both pizzas taking care not to obscure all the tomato.
tear the mozzarella over the pizzas. Add the chopped garlic, salt, pepper and oregano. Grate over the parmesan.
Once the oven is at heat, give the pizzas 10 mins, then remove, crack 1 or 2 eggs per pizza and return to the oven for 5-7 mins.
eat
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