CHEESE & TOMATO PIZZA
The classic Italian crowd-pleaser keeps its charm but sheds a few calories
RECIPE: ELLA TARN. FOOD STYLING: ROSIE RAMSDEN. STYLING: DAVINA PERKINS
HEALTHY MAKE OVER
PHOTOGRAPH: KATE WHITAKER.
Lighter pizza margherita
MAKES 1 LARGE PIZZA (ENOUGH FOR 2). HANDS-ON TIME 35 MIN, OVEN TIME 15 MIN
HOW WE DID IT
We used a thin base, which is less calorific and makes for a wonderfully crisp crust. The base is made with just self-raising flour and water, so it’s really simple and quick, as it doesn’t need to rise or prove. We also reduced the cheese as real Italian pizzas don’t come covered with an oily slick of melted cheese.