Don't know how many times I've seen posts asking about low-syn pizzas. So I decided to make my own! This is based on the Ricotta and Spinach pizza recipe available on the SW website. However, I have no ricotta and spinach = yuck!
so here's my version of a Hawaiian pizza.
For the base:
125g strong bread flour
7g sachet yeast
(base = 20.5)
For the topping:
lean bacon (as much as you desire!)
tin of pineapple rings in own juice (2.5 per 100g. Add 2 syns for cooking)
2 mini babybel (2 each)
(topping = 8.5)
For the sauce:
400g tin chopped tomatoes
4tbsp tomato puree
1tbsp garlic puree
1tsp dried oregano
salt and pepper to taste
Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have soft, fairly wet dough. Dust a surface very lightly with flour (1 level teaspoon is 1 Syn), turn out the dough and knead for 5 minutes until smooth. Cover with a tea towel until you're ready to roll. (You don't need to let the dough rise if you're making a thin crust.)
On a very lightly floured surface, use a rolling pin to roll out the dough into your chosen shape of pizza.
Slide your pizza base onto a preheated pizza stone or baking sheet (line the baking sheet with parchment before you add the pizza).
Put all the ingredients for the sauce into a pan. Cook over a medium-low heat for 20-25 minutes, until you have a thick , spreadable sauce, and spread over the pizza base
Remove all visible fat from the bacon and cut into small strips. Fry quickly with some frylight and sprinkle over the pizza base along with the pineapple (chopped) and the babybel (also chopped).
Bake for 15 to 20 mins
Total syns 29 - serves 4. Syns per portion 7.25 (call it 7.5 for ease)