for the outdoor active lifestyle

Abbie’s quick pizza
by <a href="" target="_self">Stephanie Briggs</a>

by Stephanie Briggs

15 February, 2021


  • 300 ml low-fat Greek yoghurt
  • 300 grams self-raising flour
  • Pinch of salt

I mix all of the ingredients until they form a dough and top with my favourites. This one’s got chopped tomatoes with garlic and basil, lots of oyster mushrooms and chicken breast (cooked in garlic and pepper) then mozzarella. I put it on a square baking tray as it gives a thinner base – my circular ones are a bit smaller so you give a more chunky base. Top tip: because you’re using yoghurt, the dough can stick to the bottom of the baking tray. I put my baking tray on the gas hob, put some oil on it and fry the base on my pizza before I put toppings on. This makes it lift off really easily.



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