Whipping up a batch of pizza dough in your Thermomix could not be easier! Pizza nights for my family are fun for the kids, as they all get to top their own and fun for me, because since the kids all choose their own toppings, they always eat their dinner without complaints!
Just a handful of ingredients and a few minutes time and you’re well on your way to hand-held cheesy delicousness!
All you need for a versatile Pizza Dough!
Just five simple ingredients is all you’ll need to whip up these pizza bases in your Thermomix:
- Dried instant yeast
- Olive oil
- Flour – this recipe works perfectly with spelt flour or bakers flour, both will give you great results, so take your pick!
Once the dough is made, it needs to be rested to rise to about double the size. Put it somewhere warm for this and it should be ready to roll in about half an hour.
Pizza dough done in the Thermomix, toppings prepared by you
While the dough proves, use the time to prepare your toppings. Ideas of what you can top your pizzas with is limitless really!
Here are some ideas for you:
- Pizza Sauce (see below for some suggestions of our favourite pizza sauces)
- Fresh vegetables – capsicum, mushrooms, tomatoes, zucchini strips
- Marinated/jarred vegetables – artichokes, roasted red peppers, capers, olives
- Cheeeeeeese! Mozzarella, cheddar, fetta… and if you’re dairy free/vegan, a store-bought plant-based cheese or a home made cashew cheeze (an awesome recipe for this dairy free awesomeness can be found in this book).
- We don’t usually add meat to pizzas, but I know it’s a popular option for many. Chicken (pre-cooked), pepperoni, bacon, ham, etc. all make good pizza toppings.
Yummy Pizza Sauces
There are so many different sauces you can use for pizzas and we tend to have a couple of different options for our pizza nights.
Here are some of our favourites:
- Very Veggie Pizza-Pasta Sauce
- BBQ Sauce
- Cheat’s Napoletana Sauce (in this book)
- Pesto, like this, or this, or the Eat Your Greens Pesto (in this book), or Sun-dried Tomato Pesto (in this book)
Other ways to use Pizza Dough
Well first and foremost pizzas are the number one way we use this dough, however, I have used it for other things too!
Pull-apart breads (pictured below), scrolls, pizza pockets… And of course not just big pizzas, you can make mini pizzas or Calzones!
Pizza from the Thermomix – Always Ready to go!
Pizza bases can be made in advance and frozen. This means they’re ready when you need a really quick, easy meal. There are a couple of ways you can do these pizza bases in advance. You can freeze the dough in balls, ready to defrost, top and bake.
But the way I do them is like this:
- Make the dough and leave to double in size.
- Knock down the dough, split into a few pieces.
- Roll out the bases.
- Spread with a bit of pizza sauce.
- Par-bake 5-6 minutes (200C).
- Leave to cool, then wrap and freeze!
You can then simply take out of the freezer, add your toppings and bake! This makes a meal in about half an hour – perfect for busy weekdays, or when you need a meal with very minimal effort.
Thermomix Made Easy!
You can find this recipe in my first cookbook, Main Meals Made Easy. This book is a collection of easy to make dinner recipes, using simple ingredients.
Simple Pizza Bases – Thermomix-made
- 320 g water
- 2 tsp dried instant yeast
- 620 g flour: your choice of either white spelt flour, or bakers flour
- 40 g olive oil
- 1.5 tsp salt
- Place all ingredients in mixer bowl, in the order they are listed. KNEAD/3 minutes/MC on.
- Transfer dough to a silicone bread mat or an oiled bowl. Wrap in the mat, or cover the bowl with a tea towel and leave in a warm place to double in size.
- Meanwhile, prepare your choice of toppings.
- Preheat oven to 200°C.
- When dough has doubled in size, punch it down and split into 3-4 pieces, depending on how large you want your pizzas. (You can make more than this if making mini pizzas). Shape each piece of dough into a pizza base, top with your choice of toppings and cook until golden (around 20 minutes).
- I like to keep these in the freezer ready to top + bake for a quick weeknight meal. See instructions in blog post on how to do this.
- Nutrition below refers to entire batch of dough – divide by the number of bases you’re making and of course you’ll need to calculate your own toppings.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.