IT takes seconds to ring for a takeaway – but a “fakeaway” that you make yourself will most likely be healthier and cheaper and will have far fewer calories.
And it can be very satisfying to show off your own version of fast food to family and friends.
Alamy Making your own ‘fakeaway’ is a great way to incorporate healthy and tasty food into your diet, without breaking the bank
On average, we eat 731 pizzas in a lifetime so if you’re a deep-pan fan, a DIY version can be a healthier option.
You can buy ready-made pizza bases to jazz up with your favourite toppings – or dough mixes that only need water.
But here is an easy recipe to make your own from scratch, with a home-made sauce and sides.
(Serves 4; £1.20 per serving)
Alamy A classic margherita pizza is always a crowd-pleaser and gives you the option to add more of your favourite toppings
Prep time: 30 mins
Proofing: 65 mins
Cooking: 7 mins
440g plain flour
1 tsp salt
7g dried active yeast
½ tsp caster sugar
30g flour for dusting
About 16 tablespoons pizza sauce
20 slices fresh mozzarella cheese (about 500g)
20 leaves fresh basil
1 tbsp olive oil
Sea salt to taste
Stir flour and 1 teaspoon salt in a bowl. Set aside. Mix water, yeast and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, a little at a time, mixing well after each addition. When dough pulls together, turn it out on to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (an airing cupboard or next to a radiator) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
Preheat oven with a pizza stone to 260C/240C fan/gas 10.
Stretch out and pat 1 pizza dough ball to form a circle 25cm to 30cm in diameter or if you prefer, an oblong. Place dough on a lightly floured pizza peel or baking tray. Top with some of the tomato sauce and spread to cover within 2cm of the edge of the pizza dough.
Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
Slide each pizza on to the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside is golden brown, 5 to 7 minutes.
Homemade pizza sauce with olive oil
(Serves 8; 48p per person)
Use my sauce recipe to make your homemade pizzas extra tasty
Prep time: 10 mins
Cook: 50 mins
800ml tomato passata
2 400g tins chopped tomatoes
6 cloves garlic, finely chopped
1 tbspn soft brown sugar
1 tbspn dried mixed Italian herbs
1 tspn dried basil
½ tspn dried chilli flakes (optional)
3 tbspns olive oil
Salt and freshly ground black pepper
Bring tomato passata, chopped tomatoes, garlic, brown sugar, Italian herbs, basil and chilli flakes (if using) to the boil in a large saucepan.
Reduce heat to low and simmer uncovered until sauce is thickened and tomatoes have broken down, about 45 minutes.
Stir olive oil into sauce and simmer until hot, 1 to 2 minutes more.
(Serves 10; 35p per serving)
Alamy Throw together this quick and easy side to accompany your favourite ‘fakeaway’ dishes
Prep time: 15 mins
6 carrots, peeled
1 small white or red cabbage
1 small red or white onion, peeled
½ tsp salt
½ tsp caster sugar
3 tbsp cider vinegar
1 tbsp wholegrain mustard
200g low-fat mayo or yoghurt
Coarsely grate the carrot and finely shred the cabbage and the onions and tip into a bowl.
Season with salt, add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to lightly pickle.
Stir through the mustard and mayo/yoghurt.
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Garlic and herb dip
(Serves 4; 30p per serving)
My garlic and herb dip is a party favourite and only comes in at 30p per serving
Prep time: 10 mins
1 small garlic clove
2 tbsps low-fat mayonnaise
5 tbsps low-fat creme fraiche
2 tsps each of dried parsley and dried oregano
2 tbspns white wine vinegar
Crush the garlic clove and put into a bowl with the mayonnaise, creme fraiche and herbs and mix together well.
Add 1½ tablespoons of the white wine vinegar and, again, mix well.
Taste and check if it needs more vinegar.
Season and serve in ramekins alongside your pizza.
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