With Halloween less than a week away, I’m already starting to have palpitations about the copious amount of sugar and E numbers my children are inevitably going to consume. I am among the 97% of parents who believe that the food industry takes advantage of Halloween, selling foods that are loaded with artificial colours, flavourings and sugar.
This year Organix have launched their No Junk Challenge and have come up with some ghoulish delights that not only taste great but contain no junk.
Organix No Junk Ghostly Pizza
The pizza dough and ghostly toppings makes about 10 mini pizzas. The tomato sauce recipe makes 1 small pot (approx 500mls).
What you need:
For the Dough;
• 250g self-raising flour / plain flour with 3tsp baking powder
• 4tbsp olive oil
• 100mls warm water
Fabulously simple tomato sauce;
• 1 onion
• 2tbsp olive oil
• 2 cloves garlic
• 1 tin chopped tomatoes
• 1tbsp tomato puree
• 1tbsp dried oregano or mixed herbs
• Large ball of mozzarella
• Some black olives
• Some green olives
• Some fresh rosemary (optional)
• A ghost shaped cutter
What you need to do:
- Put the flour (with baking powder mixed in) into a bowl, and make a well in the centre. Pour in the oil and most of the water, and mix together to form dough. The dough shouldn’t be too sticky – so don’t add all the water at once, just add a little more as necessary
- Give the dough a good knead on a lightly floured surface, folding the dough over on itself and pressing down with the heel of your hand. Keep turning, folding and pressing until the dough is even, smooth and elastic in texture (at least 5-10 minutes). Older children love getting involved making their own pizza – and kneading the dough is one of the best jobs.
- Cut the dough in half with a sharp knife to create two even balls, divide these again to create four balls and a final time to create eight even balls of dough. Roll each ball out on a lightly floured work surface with a rolling pin into mini round pizza bases, approx. 5mm thick and transfer to the baking sheets. You can roll them directly on to cut up sheets of parchment paper if you like – to make the dough easier to transfer.
No Junk Halloween toppings;
- Preheat your oven to 230°C / 210°C fan assisted / gas 8. Lightly grease and line two large baking trays
- Start by making the sauce – finely chop the onion and sauté with the oil in a frying pan over a low heat until soft
- Crush the garlic and add to the pan for another couple of minutes
- Add the tin of tomatoes, tomato puree and herbs and continue to sauté for another 10 minutes. The sauce should thicken and intensify
- You can use the sauce as it is, or blend it until smooth in a blender if you prefer. Spread the sauce liberally over the rolled out pizza bases
- Carefully cut the large mozzarella balls into 5mm slices across the ball. Gently press on the mozzarella to make it as wide in diameter as possible, then use a ghost shaped cookie cutter to cut ghost shaped slices of mozzarella. If the mozzarella balls aren’t big enough, you may need to cut the shape in two sections and place carefully together on the pizza – so that they melt together. Place one or two ghosts on each pizza base depending on the size of your cutter
- Cut tiny pieces of black olive and place on mozzarella ghosts to create black eyes
- Cut the green olives in half and place a couple on each pizza. If you have some fresh rosemary, stick four leaves in each side of the olive half to create spider legs (this is optional and not essential but quite fun!)
- Place the pizzas into the preheated oven for about 10 minutes until the mozzarella has melted and pizza dough is golden and cooked through.
Top tip: The pizza bases and tomato sauce can both be made up in bulk in advance and stored in the fridge for up to 4 days, or frozen for up to 3 months. If freezing the dough, rub in a little olive oil and place in freezer bags. Defrost thoroughly before use, then this recipe can be whipped up in minutes. Allow the dough to come up to room temperature before rolling out. Other vegetables such as roasted peppers or carrot could be added to this sauce and blended in for some extra veggie goodness!