Quick Pizza Dough with Pesto and Roasted Veggies
This is the easiest quick pizza dough recipe you will ever make! My 2 Ingredient pizza dough makes the most unbelievable crust that bubbles just like a restaurant crust. It is totally delicious and makes pizza Fridays a whole lot easier! I am all about fakeaway style dinners you can make at home, but the one caveat, especially for pizza, is that the dough has to taste like restaurant-style pizza dough! Otherwise, you might as well just order in!
Pizza is one of my kid’s all-time favourite dinners ever and you can imagine their surprise when I made a pizza without a tomato-based sauce! Yes, this is a different type of pizza, but I promise it will be one of the loveliest pizzas you might ever try.
2 ingredient Quick Pizza Dough
The base is also super quick and uses only 2 simple ingredients flour and yogurt. Yes, it is just like my 2 ingredient bread rolls and 2 ingredient naan bread but, cooked again in a different way.
The dough is one of the quickest pizza doughs you will ever make. Simply mix together self-raising flour and yogurt until it forms into a dough. Cut into evenly sized portions and use a rolling pin to roll into pizza sizes.
You can then top this easy pizza dough with your favourite pizza sauce and toppings or make a kid’s friendly gourmet pizza recipe just like mine! Seriously, do it! It is so so good and you won’t regret it!
No-Knead Pizza Dough
You also DO NOT NEED TO KNEAD! Yes, I put that in caps, because pizza dough can sometimes be intimidating. Or, maybe not intimidating, just annoyingly long. I have 3 children, I’m busy and when Friday comes around the last thing I need is to be stuck in the kitchen all day. I want a quick but tasty recipe too and this recipe does just that:
- Mix the yogurt and flour together until it comes together (add more flour if it is too sticky).
- Cut the dough into portions – I got 5 individual-sized pizzas from mine.
- Roll into shape.
- Add your toppings.
- Throw in the oven.
- EAT!
- See! Easiest pizza recipe ever!
Delicious Homemade Pesto
The pesto can be made in less than 5 minutes. It uses fresh basil with pumpkin seeds, olive oil, and seasoning. Super simple and easy. The best thing about pesto is that you can literally make it with so many different herbs. I didn’t have pine nuts so I used pumpkin seeds. Leave out the parmesan if you are making for smaller babies as it is high in salt. Or alternatively, you can use goat cheese!
Fussy Eaters
Pizza is one of the best recipes for fussy eaters. Well, most kids love pizza, and making pizza can easily be made into an activity. Another reason why having a quick pizza dough recipe up your sleeve is a winner. Kids get bored so quickly and I know mine just won’t wait for the dough to prove. This recipe is a different style of pizza but honestly, my children loved it! Pesto topped with roasted veggies and tomatoes and lots of melted mozzarella. What’s not to love? Get your kids to pick their veggies – the rule is 3! They have to top their pizza with 3 veggies, 3 different colours.
Another trick is:
- Something they love
- Something they like
- Something they will taste – this might be aubergine for example and it might mean that aubergine is only put on one tiny part of their pizza – just go with it!, the next time they might add a little more!
Time Saver
Pre-roast your veggies the day before, or even weeks before. Then take out of the freezer a few hours before using and this really will be the easiest pizza recipe ever! In fairness though, roasting the veggies took less than 15 minutes from start to finish, so it really isn’t that much work. It’s just if you want it to be even quicker.
Let me know if you make my super quick pizza dough and what you think! I’m so excited for you all to try it!
Tag me on Instagram @babyledfeeding or Facebook
Happy Friday Fakeaway!
Aileen xoxoxo
Pizza ideas your kids can get excited about.
Quick Pizza Dough with Pesto and Roasted Veggies
Ingredients
- 1 Aubergine thinly sliced
- 2 red onions thinly sliced
- 12-15 punnet cherry tomatoes
- Drizzle olive oil
- 1 teaspoon garlic powder
- 20 g basil leaves
- 3 tablespoons pumpkin seeds
- Black pepper to season
- 4 tablespoons olive oil
- 1 tablespoon grated parmesan leave out for smaller babies
- 260 g self-raising flour
- 500 ml greek yogurt
- 1 pack buffalo mozzarella drained and cut into cubes
Method
- Pre-heat oven to 200ºC.
- Add the aubergines to a baking tray, then drizzle over olive oil and sprinkle over the garlic powder. Using your fingers rub until both sides are completely covered. Then, add the onions and cherry tomatoes to a baking tray, drizzle with a little olive oil and mix well. Roast the vegetables for 12 minutes until soft, remove from the oven and leave aside until ready to use.
- To make the pesto, add all of the ingredients to a pestle and mortar and grind until the leaves are broken down and it starts to turn into a smooth sauce (you can also use a blender).
- Meanwhile, add the self-raising flour and yogurt to a bowl and mix well until it forms into a dough. Empty onto a well-floured surface shape into a large circle, then cut into 8 equal parts.
- Take a piece of the dough and shape into a mini pizza, placed it onto a floured baking tray, then add a heaped teaspoon of pesto, top with roasted aubergine, onion and tomato then finally sprinkle over about 5-6 cubes of mozzarella.
- Bake for 12 minutes until the dough is bubbly and the cheese has melted.
- Serve warm.
*
Recipe Notes & Tips
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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