Easy Cheesy Pizza

Making the dough

• Add natural yoghurt, water, flour, baking powder and fine sea salt into a medium bowl.
• Mix well by hand until the dough begins to come together.
• Transfer the dough onto a lightly floured work surface and knead lightly for 1-2 minutes until the dough is smooth and elastic.
• Divide the dough into 2 equal pieces and shape each piece into a ball.

If you have more time and prefer a traditional yeast-based dough, try our classic pizza dough recipe instead. It requires a little extra kneading and proving, but creates a crisp base with a beautifully light, airy crust.

Making the sauce

• Add tomatoes, salt and olive oil into a bowl and blend with a hand blender until smooth.

This no-cook sauce is what makes the recipe so quick, giving you a bright, fresh base in just a few seconds with no simmering required. For a richer, slow-cooked alternative, try our tomato pizza base sauce, made with San Marzano tomatoes, onion, garlic, balsamic vinegar and herbs for a deeper, more rounded flavour.

Making the pizzas

• Preheat the pizza oven on setting 5 until the light turns off.
• Heavily dust a work surface with semolina to prevent the dough from sticking to the peel.
• Using a rolling pin, roll each dough ball into a disc about 28 cm (11" in diameter).
• Dimple the base of the dough with your fingers, leaving a 1 cm border around the edge to form a crust.
• Spread 4 Tbsp of the blended tomatoes on each pizza, avoiding the crust.
• Top with mozzarella.
• Divide the remaining tomato sauce into portions, freeze in an airtight container and re-use next time.

Baking

Bake your pizzas in the Kenwood My Pizzeria pizza oven, which reaches temperatures of up to 400°C for a crisp, stone-baked base and beautifully melted cheese in just a few minutes. Compact and portable, with a removable stone and stainless-steel peels, it's perfect for quick midweek pizza nights.

• Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.
• Bake for 4 minutes, rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.
• Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Serve.

Tips:

• This recipe makes more sauce than needed for two pizzas – any leftovers can be portioned and frozen in an air-tight container, ready to go for your next pizza party.
• Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking.
• If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.