Let’s get one thing straight from the start. I love good pizza and I can spot a bad pizza from twenty paces without even needing to taste it. You see there are certain foods I just can’t leave behind no matter what healthy lifestyle changes I decide to make. Once we started to grow some of these Super Foods at home, it was only a matter of time before the Super Food Pizza just had to be created.
Before we get on to the ingredients, let’s make sure you have right tools. A super hot oven is a must and a if you like pizza even half as much as I do, then get yourself a Pizza Stone. They don’t cost much at all, but will make all the difference to your pizza base by drawing out the moisture from the dough as they get hot. If you have trouble finding a pizza stone in Spain, you can use an unglazed terracotta tile instead.
Making Pizza Dough
Scientists now say that Anti oxidant levels in pizza dough can increase by as much as 82% when baked at higher than average temperatures. Levels do apparently vary depending on the type of wheat flour use. I have recently been following Peter Reinhart’s Napoletana Pizza Dough Recipe
The Tomato Sauce
Ingredients
- 2 tablespoons of good olive oil
- 1/2 a white organic onion,chopped finely
- 1 small carrot chopped finely
- 1 finely chopped celery stalk
- 2 tablespoons of freshly chopped parsley
- 1 clove of organic garlic, minced or finely chopped
- 2 tablespoons of fresh basil, chopped.
- 700 grams of fresh organic tomatoes, peeled, seeded, then chopped
- 1 teaspoon organic tomato puree
- Sea Salt and Fresh Black Pepper to Taste
Method
1 Heat up the olive oil in a large heavy frying pan on a medium heat. Then you need to add your onion, carrots, the celery and chopped parsley. Give it all a good stir to get everything nicely coated. Take the heat down to low and cover the pan for about 15 minutes or until the vegetables are cooked through and soft. Don’t forget the occasional stir.
2 Take off the cover and add in the garlic. Bring the heat back up to medium/high and cook the garlic for no more than 1 minute max. Add your chopped tomatoes and all the juice. Stir in your tomato puree and add the basil. Add your Salt and Pepper for seasoning. Reduce the heat to a simmer and leave to cook uncovered for about 15 minutes. I like to then put the sauce through a sieve to get it nice and smooth, but this is not mandatory.
This will make about 2-3 cups of sauce.
The Pizza Topping
Ingredients
- Tomato Sauce ( the one you just made)
- 150 Gram Buffalo Mozzarella
- 1 tablespoon of dry Oregano
- 1 tablespoon/ good glug of olive oil
- 100 grams of Alfalfa sprouts
- 100 grams of Organic Rocket Leaves
- Sea Salt and Fresh Black Pepper to Taste
Method
Prepare your pizza stone and pre-heat your oven to it’s hottest setting. Next, spoon a thin layer of your tomato sauce over your pizza base. Break up the buffalo mozzarella and sprinkle over the top. (be careful not to add to much or your pizza can get a bit soggy and that’s not good) Add the Oregano and then the olive oil. Add the salt and pepper to season. Drizzle with the olive oil.
Your pizza should only need around 4 minutes the oven, so keep a close eye on it.
Once your pizza is cooked an the base is crispy brown but not burnt, cover with Alfalfa sprouts and the Rocket Leaves. I like to add some balsamic vinegar and occasionally a few shavings of Parmesan cheese.
Enjoy with friends or even better all by yourself 
