Topping base :
Shredded Mozzarella cheese; purists can use sliced real mozzarella - but shredded is fine for pizza in my opinion.
Grated Parmesan Cheese.
Any or all, in small quantities:
shredded ham or bacon (pre-cook slightly and drain on kitchen paper if you want minimal fat)
pineapple pieces (for the non-diabetic spouse)
sliced capsicum (bell pepper)
whatever is your favourite
Pastry for four medium or eight individual pizzas.
Use your favourite bread recipe and make up the standard amount for one loaf, based on 500gm (just over 1 lb) of flour. I usually use a wholemeal flour with added bran and psyllium husk, but use your own.
Let it get to the stage of final rising. I don't use a machine - if you do, don't let it cook! Then pound it down and divide into eight equal portions.
Shape into balls, cover in cling wrap, and freeze for future use.
Pizza for two
Thaw two dough balls and allow to rise until doubled in size.
Take one ball, punch it down, knead a little (I know it's small) and then roll with a rolling pin or similar into a circle. Keep rolling and stretching until you have a thin circle about 8"-10" (20-25 cm) diameter. Spray your tray with olive or canola oil and spread the pastry on it. I know it looks awfully thin; let it sit for at least half an hour in a warm place to rise a little and get a little thicker. It will rise further in cooking. My wife hates anchovies and olives and I can't eat pineapple, which is why I make two 8" pizzas. Of course, you could combine the two dough balls to make a bigger single pizza and share.
In the meantime, prepare or thaw a cup of Napoli Sauce, prepare your toppings and warm the oven to 200c (390 F). When the pastry is ready, spread the napoli sauce over it. Sprinkle or arrange your toppings on the pizza, finally spread liberally with the mozzarella and sprinkle with the grated parmesan.
Bake for about 15 minutes, checking after 10.
For the base only, per dough ball based on "Kitchen Collection" wholemeal bread mix:
Energy 600 kj
Protein 6 gm
Fat Total 2gm, incl .25 gm saturated.
Carbohydrate total 23 gm, including 2 gm sugars.
Dietary Fibre 4 gm (separate, British system).
Sodium 250 mg.
Add fat/protein/carbs for your topping.