Margherita pizza with side salad

Prep time: 1 hour
Cook: 15 mins
Serves: 4

This low phosphate, and low potassium pizza is lower in salt than a shop bought alternative and very tasty. This recipe makes 2 pizzas, enough to serve 4 people with a side salad for a more balanced meal.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
90.0g	Carbohydrate
630.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
90.0g	Carbohydrate	630.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

You can’t beat a classic homemade margherita pizza with tomato pizza sauce and mozzarella. Easy to make with a little effort, this delicious pizza will be a crowd pleaser.

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Ingredients

Pizza dough

400g plain white flour

7g fast acting dried yeast

1 teaspoon sugar

2 tablespoons olive oil

225ml water

Pizza sauce

1 tablespoon olive oil

200g tinned tomatoes

1 onion

1 garlic clove

1 teaspoon dried oregano

1 tablespoon tomato puree

Toppings

200g mozzarella cheese, grated

20g basil, fresh

Side salad

220g lettuce

100g cucumber

1 yellow pepper

Method

Preheat oven to 240C/gas mark 9. To make the dough, mix the flour, yeast, and sugar together in a mixing bowl. Make a well in the centre, pour in the oil then add 225ml water. Bring together to form a dough.

Tip the dough on to a lightly floured surface and knead for 1 minute, until its smooth. Allow to rest under the upturned bowl for 30 mins or whilst you prepare the pizza sauce or toppings. Split the dough in half and shape into two balls.

For the pizza sauce peel and finely chop the onion and garlic. Heat the oil and fry them until softened. Add tinned tomatoes, tomato puree and. Squash the tomatoes with the back of a spoon to break them down, simmer for 15-20 mins until thickened.

Roll out one ball at a time on a floured surface to about 25cm diameter. Lightly oil the two baking trays and transfer the dough. Press out with your fingertips, leaving a thicker crust around the edge. The middle should be about 5mm, and the crust about 1cm deep. Repeat to make a second pizza.

Divide the pizza sauce between the bases and spread thinly. Roughly tear the basil leaves and scatter along with the mozzarella. Leave to rest for 10-15 minutes before baking, so that the dough starts to rise.

Bake for 12-15 mins until the base is golden and crisp. Serve half a pizza per person with a salad of lettuce leaves, sliced cucumber and diced pepper.

Food Facts

Carbohydrate

The main source of carbohydrate is the pizza dough for the base. The carbohydrate values have been provided for those trained in insulin adjustment

Phosphate/potassium

This recipe is a low potassium and low phosphate. Whilst tomatoes are a high potassium food, when used in the quantities in this recipe, it is a low potassium dish overall. Mozzarella was used which is lower in phosphate than harder cheeses like cheddar. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

This is a high protein meal which makes it suitable for those receiving dialysis.

Gluten free

Use gluten free flour.

Vegan

Use a dairy free cheese.

Healthier option

This pizza recipe is much lower in salt than a shop bought alternative and contains no added salt. If you want to reduce the amount of fat you eat, reduce the portion size to a 1/3 of the pizza.

Storage

Cooked pizza can be cooled and stored in the fridge in an airtight container. Use within 2 days and reheat thoroughly before serving. If you do not need both pizzas, you can save some dough and pizza sauce for another day. Wrap the extra dough ball in cling film at the end of step 2. Defrost and continue from step 4. Freeze half the pizza sauce in a container and defrost before using. Use within 3 months.

Tips

To make transferring the pizzas easier. Roll them out on to a large sheet of baking paper. Then you can slide each pizza in turn, still on its paper, onto the preheated trays and bake. For an alternative flavour try our recipe for ham and pineapple pizza or why not mix and match!