THE BEST PIZZA RECIPES FOR NATIONAL PIZZA DAY

Make yourself a tasty pizza for National Pizza Day, with one of our favourites cooked up by our amazing chefs.

Didn't think you could have pizza on a health and fitness plan? Managing what you eat doesn't mean you have to miss out on the foods you love. That's why our tailored nutrition plans include all of your favourites, and a lot more besides!

Vegan Pizza

407 kcal

Ingredients

  • 150g Potato

  • 50g Tomato passata

  • 10g Jalapeno

  • 30g Vegan mozzarella style cheese

  • 30g Mushroom

  • 10g Spring onion

  • 1 Tomato

  • 1/2 Avocado

  • 1/2 Lemon

Method

  1. Preheat oven to 180c.

  2. Thinly slice the potato on a Japanese mandolin, wash the potato under cold running water. Dry on a cloth and arrange on a lined baking tray in an overlapping circular formation from outside in. Season with salt and pepper.

  3. Bake in the preheated oven for 15 minutes until slightly coloured.

  4. Add the tomato passata spreading over like a pizza base. Then add the toppings; jalapeno, vegan mozzarella style cheese, mushroom, spring onion and sliced tomato.

  5. Return to the oven for 10-12 minutes.

  6. Meanwhile, scoop out the flesh from the avocado and mash-up with lemon juice, this will be the guacamole dip for your ‘Nacho Pizza’.

  7. Transfer the hot ‘Nacho Pizza’ onto a plate (best to leave it on the baking paper in my experience).

  8. Serve hot with guacamole.

Cheese Pizza

1154 kcals.

Ingredients

  • 7g Active dry yeast

  • 250g Bread flour

  • 1 tsp Extra virgin olive oil

  • 1 tsp Salt

  • 1 tsp Sugar

  • 75g Tomato passata

  • 1 tsp Oregano

  • 5g Fresh basil

  • 40g Mozzarella

  • 20g Cheddar

Method

  1. Preheat the oven to the hottest it will go (around 240°C), before starting to make the dough. Put in a couple of pizza stones, or 2 large baking trays, to get really hot.

  2. Mix the flour, yeast, salt and sugar together in a mixing bowl. Make a well in the centre and add the oil, then add about 110ml water to bring together as a dough. Tip out onto a floured surface and knead for 1 minute, just until smooth. Leave to rest in the bowl, make sure it's covered.

  3. It’s time to shape the pizzas! Roll out on a lightly floured surface, to about 25cm in diameter. Stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust around the edges. The middle should be about 5mm, and the crust about 1cm deep.

  4. Spread the pizzas with sauce and add your toppings (don’t add too many, or you’ll end up with a soggy pizza). Slide the pizzas onto the preheated pizza stones or hot baking trays, you can transfer the pizza to greaseproof paper to move them easily. Bake for 10-15 minutes until the base is golden and crisp.

  5. Serve with fresh basil.

Pumpkin Pizza

703 kcal.

Ingredients

  • 7g Active dry yeast

  • 250g Bread flour

  • 1 tsp Olive oil

  • 1 tsp Salt

  • 1 tsp Sugar

  • 75g Pumpkin puree

  • 1 tsp Oregano

  • 5g Fresh sage

  • 40g Mozzarella

  • 20g Goats cheese

  • 5 Cherry tomato

  • 40g Chorizo

  • 1/2 tsp Pumpkin seeds

Method

  1. Preheat the oven to the hottest it will go (around 240°C), before starting to make the dough. Put in a couple of pizza stones, or 2 large baking trays, to get really hot.

  2. Mix the flour, yeast, salt and sugar together in a mixing bowl. Make a well in the centre and add the oil, then add about 110ml water to bring together as a dough. Tip out onto a floured surface and knead for 1 minute, just until smooth. Leave to rest in the bowl, make sure it's covered.

  3. It’s time to shape the pizzas! Roll out on a lightly floured surface, to about 25cm in diameter. Stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust around the edges. The middle should be about 5mm, and the crust about 1cm deep.

  4. Spread the pizzas with the Pumpkin puree and add your toppings (don’t add too many, or you’ll end up with a soggy pizza). Slide the pizza onto the preheated pizza stones or hot baking trays, you can transfer the pizza to greaseproof paper to move them more easily. Bake for 10-15 minutes until the base is golden and crisp.

  5. Serve with Pumpkin Seeds.

Jonple
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