Tracy831
HERE I GO AGAIN !!!!!!!
This is a recipe that uses no fat and is just like real pizza.
200g plain flour (37.5 syns)
2tsp dried yeast (1 syn )
1/4 pint warm water
1/2 tsp salt
Garlic granuels
Put flour , salt and garlic granuals in a large bowl.
Mix warm water and yeast till foamy, then mix into the flour with a flat bladed knife. If it seems too dry add a little more water.
Once mixed cover with cling film and leave to double in size somewhere warm for at least 2hrs.
When ready spray a large baking tray with fry light and spread the dough out with ur hands. ( I use a turkey baking tray as it's just the right size)
Leave to rise again for about 10 mins, then prick the base gently with a fork.
Spread the base with some syn free pasta sauce, and load up with free meat and veg for a red day or just veg for a green day and use your hex A cheese to grate over the top.
Give a brief spray of fry light over the top and bake till golden .
This is quite a large pizza , and if serving 6 it is 6.5 syns per serving as long as toppings are free or healthy extras
200g plain flour (37.5 syns)
2tsp dried yeast (1 syn )
1/4 pint warm water
1/2 tsp salt
Garlic granuels
Put flour , salt and garlic granuals in a large bowl.
Mix warm water and yeast till foamy, then mix into the flour with a flat bladed knife. If it seems too dry add a little more water.
Once mixed cover with cling film and leave to double in size somewhere warm for at least 2hrs.
When ready spray a large baking tray with fry light and spread the dough out with ur hands. ( I use a turkey baking tray as it's just the right size)
Leave to rise again for about 10 mins, then prick the base gently with a fork.
Spread the base with some syn free pasta sauce, and load up with free meat and veg for a red day or just veg for a green day and use your hex A cheese to grate over the top.
Give a brief spray of fry light over the top and bake till golden .
This is quite a large pizza , and if serving 6 it is 6.5 syns per serving as long as toppings are free or healthy extras
