Instructions
- Put all the topping ingredients apart from the mozzarella and basil in a saucepan, season to taste and cook over a medium-low heat for 25-30 minutes or until you have a thick, spreadable sauce.
- Meanwhile, preheat your oven to 200°C/fan 180°C/gas 6 and heat through a baking sheet or, better still, a pizza stone – this will help your pizza to cook evenly.
- Put the flour in a large bowl. Make a well in the middle,add in fat free greek yoghurt and mix until you have a soft, fairly wet dough. Dust a surface very lightly with flour (1 level tsp is ½ Syn), turn out the dough and knead for 5 minutes until smooth. Use a rolling pin to roll the dough into a thin circle about 22cm across.
- Put your rolled-out base on the preheated pizza stone or baking sheet (add a sheet of non-stick baking parchment if you’re using a baking sheet). Spoon the tomato sauce over the base and arrange the mozzarella on top.
- Bake for 15-20 minutes or until the base is golden. Scatter over the basil and serve hot with a rocket salad.
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