RecipesDinner
Dinner
High-Protein Margherita Pizza
A little vital wheat gluten worked into the dough builds a stretchier, chewier base that blisters hard in a hot oven, so the crust carries real protein without piling on the cheese. Simple tomato sauce, light mozzarella, the base doing all the talking.
- Serves
- 2
- Prep
- 20min
- Cook
- 12min
- Total
- 32min
Programs: Fat Loss, Muscle Gain, Maintenance, Cholesterol
Per serving
- Calories
- 597kcal
- Protein
- 34.1g
- Carbs
- 83.5g
- Fat
- 13.4g
- Fibre
- 4.2g
01
Ingredients
For 2 servings · MetricUS
- 200gstrong white bread flour
- 20gvital wheat glutenthe protein trick
- 1 tspfast-action dried yeast
- ½ tspsalt
- 1 tspolive oilplus extra for the tray
- 130mlwarm water
- 100gpassata
- 1 clovegarlic, crushed
- ½ tspdried oregano
- 120glight mozzarella, torn
- 10 leavesfresh basilplus extra to finish
- salt and black pepperto taste
- 7 ozstrong white bread flour
- ¾ ozvital wheat glutenthe protein trick
- 1 tspfast-action dried yeast
- ½ tspsalt
- 1 tspolive oilplus extra for the tray
- ½ cupwarm water
- 3½ ozpassata
- 1 clovegarlic, crushed
- ½ tspdried oregano
- 4 ozlight mozzarella, torn
- 10 leavesfresh basilplus extra to finish
- salt and black pepperto taste
02
Method
Make the dough.
In a large bowl, mix the bread flour, vital wheat gluten, yeast and salt.
Add the olive oil and warm water and bring together into a shaggy dough.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
The gluten addition means it will feel tighter and springier than a standard dough, that's what gives the chew.
Prove the dough.
Place in a lightly oiled bowl, cover, and leave somewhere warm to rise for 60 to 90 minutes, until roughly doubled.
Heat the oven.
Heat the oven as high as it will go, ideally 250°C (480°F) or above, with a baking tray or pizza stone inside to heat up.
Shape the bases.
Knock the dough back and divide in two.
Stretch each piece out on a sheet of baking paper into a thin round, about 25cm across.
A thin, even stretch is what gives the blister and crunch, don't leave it thick in the middle.
Top the pizzas.
Mix the passata with the garlic, oregano, a pinch of salt and pepper.
Spread a thin layer over each base, leaving a border for the crust.
Bake.
Slide the pizzas, still on their paper, onto the hot tray or stone.
Bake for 6 minutes.
Scatter the torn mozzarella over both pizzas and return to the oven for 4 to 6 minutes more, until the crust is blistered and the cheese is bubbling and starting to catch colour.
Serve.
Tear the fresh basil over the top as soon as they come out of the oven.
Slice and serve one pizza per person.