Who doesn’t love a good pizza? This simple Italian classic is fast and easy to make and, of course, it’s delicious. It also has the added benefit of being dairy free and it can be made gluten-free as well- perfect for Crohnies!
Time:
Preparation- 5- 10 minutes
Cooking- 10 minutes
Total= 15- 20 minutes
Serves: 1-2 (A whole pizza can be eaten as a complete meal, or can be split between two people and served with an Italian-style side salad)
Ingredients:
1 x Napolina large pizza base (or a gluten-free alternative like the Bfree pizza base- adapt cooking time based on packet instructions if using a different base)
2-3 x tablespoons passata/ homemade tomato sauce
1/4- 1/2 a pack of lactose-free mozzarella
1 x small handful of grated lactose-free mature cheddar
2 x chestnut mushrooms (you can leave these off if you aren’t a mushroom fan, or if you have a stoma and can’t eat them)
2 x slices Parma ham
1 x handful of fresh rocket (arugula)
Italian herb mix
Black pepper for seasoning
Extra virgin olive oil
Instructions:
- Pre-heat the oven to 190 degrees, or 180 if using a fan oven.
- Place the pizza base on a large baking tray and brush lightly with olive oil.
- Use the back of a spoon to spread the passata/ tomato sauce over the base, leaving about a 1cm rim around the edge.
- Thinly slice the mozzarella and add to the pizza. Use enough to cover the surface with small gaps in between. This is partly down to how cheesy you like your pizza, so feel free to adapt the quantity as desired.
- Slice the mushrooms and distribute evenly. Then finely grate some cheddar over the whole pizza- this adds a lovely extra level of saltiness and I adore the flavour it gives in combination with the mozzarella.
- Season with black pepper (you don’t need extra salt as the cheese and Parma ham are salty enough). Sprinkle with Italian herbs.
- Bake on the middle shelf for 10 minutes until the cheese is oozy and golden.
- Once your pizza is cooked, remove it from the oven. Gently tear the slices of Parma ham and place on top between the mushrooms. Top with rocket and a good drizzle of olive oil. Slice up and enjoy!
Recipe adaption: This recipe can be adapted so easily as the Margarita base works brilliantly with any toppings; whether that be a meat lover’s feast, a vegetarian delight or classic combinations like ham and pineapple. It’s also a great way to use up any leftover veggies or meats. Another one of my personal favourites is my “everything but the kitchen sink” pizza which has cooked chicken, mortadella (or Porchetta), ham, mushrooms, asparagus, sharp cheddar and cherry tomatoes.
Me and My Crohn's 