Making Low Carbon Pizza!

March 4, 2016

Recently Foodwise co-hosted a cooking demonstration session with Michaela Jackson and Neil Chalmers, as part of the University of Edinbuburgh’s Innovative Learning Week! Everyone had an opportunity to make their own homemade pizza and a winter salad using locally sourced ingredients!

The fresh produce ingredients were from Whitmuir farms, we also sourced some amazing and organic flour from Mungoswell. The recipes for the Pizza and winter salad can be found at the bottom of this blog post.

We also had a great discussion led by Neil about the carbon impact of food, and Neil had conducted some research and shared the carbon impact of the pizza we were making on the day with pizza that you can buy at Tesco. One guess as to which scored lower... you got it right our Pizzas had half as much carbon emissions associated with them as the one you can buy premade from Tesco. The reason being closely linked to where we sourced our ingredients, this is yet another great reason to try cooking at home more often. 

We then had a family style meal together and ate some of the delicious pizzas and salad. This was a great event and many thanks to all that participated and especially to Michaela and Neil for making the event possible!

If you have any questions or want to get in touch please message us on Facebook or email. 

Low Carbon Pizza Demo Recipes

Basic Pizza Recipe

2 pizzas serves 4


For the base

  • 300g strong bread flour (or 150g bread flour and 150g wholemeal flour)
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbs olive oil plus extra for drizzling
  • 150ml warm water


  1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.


Homemade Tomato sauce

Topping for 2 Pizzas Serves 2-4


  • 1 tsp olive oil (or rapeseed oil)
  • 1 small red onion chopped
  • 2 cloves of garlic
  • 200ml passata
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • Salt and pepper


  1. In a sauce pan add oil and onions, cook on medium heat for about 4-6 minutes, add in garlic, and cook 2 mins.
  2. Once onions start to look translucent add in passata and herbs.
  3. Cook for about 15 minutes stirring occasionally.


Potato and Rosemary topped Pizza

Topping for 1 pizza


  • 1 large potato
  • 1 tsp dried Rosemary
  • ½ of a 125g ball of mozzarella
  • 1 tsp olive oil


  1. Boil and peel potatoes, and slice into thin discs.
  2. Spread cooked potatoes and Rosemary over pizza crust, drizzle with olive oil.
  3. Add mozzarella cheese on-top and put pizza in the oven.

Winter Salad

Serves 2 - 4


  • ¼ head of white and purple cabbage finely chopped
  • 1 large carrot peeled and crated
  • 1 red bell pepper

Soy Peanut Dressing Ingredients

  • 3 tbs peanut butter
  • 2 tbs warm water
  • 3 tbs rice vinegar
  • 2 tbs lime juice
  • 1 tbs minced fresh ginger
  • 1.5 tsp of Asian-style hot sauce or chilli flakes
  • 1 tsp soya sauce
  • 2 tbs sunflower or ground nut oil (optional)

Dijon Mustard Dressing (alternative dressing option)

  • 2 tbs Olive oil
  • 1 tsp Dijon mustard
  • 2 tbs cider vinegar
  • ½ tsp crushed chillies
  • ½ tsp honey
  • lemon juice from ½ lemon
  • 1 tbs water
  • Optional - 1 clove of crushed garlic
  • Salt and pepper


  1. Combine salad ingredients, mix together the dressing separate from the veggies and shake well before pouring over the veggies to serve.
  2. Will last in the fridge 24 hours. To add a bit more of a kick to the salad add in 1 clove of garlic to the dressing.





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