Descripton
This is a recipe for a classic Italian Pizza made easy.
Serves | Makes 2 pizza rounds ~ 25 -30 cm each |
Ingredients
Pizza Ingredients:
Makes 2 pizza rounds ~ 25 -30 cm each
¼ cup warm water
2 flat teaspoons dried yeast
Pinch of sugar
1 cup warm water
3 tablespoons of olive oil
Pinch of salt
450 g (2¾ cups) plain flour
N.B. Keep a little extra flour aside for kneading and rolling of the dough
Home-made Tomato pesto topping:
100 g sundried tomatoes
30 g pine nuts
3 tablespoons olive oil
1 handful of fresh basil
Pinch of salt and cracked pepper
Or Home-made Tomato Paste
1 tablespoon olive oil
1 clove garlic - peeled and chopped
1 small onion - peeled and finely chopped
1 x 400 g can of plum tomatoes
½ teaspoon sugar
Pinch of salt and cracked pepper
1 bay leaf
Topping suggestions
To be served in various combinations:
100 g mozzarella cheese - torn into smaller pieces
50 g black olives
100 g spicy pepperoni
100 g spanish chorizo
100 g crumbled feta cheese
50 g sliced parmesan cheese
1 handful basil
2 handfuls wild rocket
Instructions
Dough preparation:
Place the first measure of warm water (¼ cup) in a large bowl. Then sprinkle the yeast and sugar on top and leave the bowl in a warm place. This will allow the mixture to bubble and become foamy.
Then add the second measure of warm water (1 cup), olive oil, salt and flour and mix until the mixture forms a dough. Transfer the dough to a lightly floured surface and knead well until the dough has a shiny and elastic consistency. Allow 5 - 10 minutes for this step.
Lightly oil the bowl and transfer the dough back into the bowl. Cover with cling film and place the bowl in a warm place. Leave for an hour to allow the dough to double in size.
When ready, knock down the dough and knead into a small ball. Divide the dough in half and roll out on a lightly floured surface to make a pizza round (approx. 25 - 30 cm). Repeat the same with the second ball or store in the bowl in the refrigerator for the following day.
Spread the tomato pesto / paste on the base and spread the chosen ingredients on top. Bake in an oven preheated to 220°C (Gas Mark 7) for 10 - 12 minutes. If using parmesan, basil or wild rocket, it's recommended to cook the base first and then sprinkle these particular ingredients on the pizza once cooked.
Tomato Pesto Preparation:
Place the sundried tomatoes, pine nuts, olive oil, basil and seasonings in a food processor. Process until the mixture is finely chopped and smooth.
Tomato Paste Preparation:
In a saucepan, heat the olive oil and fry the garlic and onion over a low heat until soft. Then add the plum tomatoes from the can along with seasonings, sugar and bay leaf. Allow the mixture to simmer for about 20 minutes. Then allow the mixture to cool and remove the bay leaf.
The sauce can be varied by simply adding sprigs of different herbs during the simmering step. Try basil, thyme, oregano or rosemary. Ensure that the herbs are removed when the mixture is cooling.v
