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Oof, the pizza went well, fluffy dough and spicy topping plus the cheese, oh the cheese - buffalo mozarella, so creamy.
I used some left over arrabiatta (leftover queen you’d be proud of me) for the tomato sauce but I also include a very simple tom sauce below if you don’t have any leftovers. I missed out the planned bacon as there was already bacon in the arrabiatta and replaced it with a tasty spring onion from the veg box.
Pizza Dough
(Courtesy of Annie Bell, Evergreen an unusual recipe book, some recipes are very involved and other simple but all are delicious - and vegetarian - a good one to dip into occasionally)
1/4 teaspoon dried yeast
1/4 teaspoon caster sugar
150g strong white flour
1/2 teaspoon salt
1 tablespoon olive oil
85ml water
Makes single 27cm pizza, feeds 2 with sides (we had red cabbage coleslaw and a green salad)
1 Mix dry ingredients then add oil then water bit by bit until you have a dough that comes together well (use a bit less water/more flour as needed)
2 Knead for 10 minutes on a floured surface
3 Slash a cross and put it a floured bowl, sprinkle a bit more flour on the top (flour is a bit of a theme here…)
4 Wrap in plastic bag and put somewhere warm to rise for 1-4 hours - the longer the better - it should double in size
5 Knead for 2 minutes on a floured surface and roll out until you have a 27cm round (or rectangle if that is the shape of your tin, but a round one with holes is the best)
6 Leave the base to rise again for 20 minutes whilst you make the topping
Tomato sauce
200g passata
1 or 2 cloves garlic
S&P, herbs (I like basil and oregano)
Olive oil
small tablespoon balsamic vinegar
1 Heat the oil in a pan and put in the crushed garlic and any dried herbs, fry very gently for a minute, add balsamic
2 Put in passata and simmer very gently for 10-15 minutes (whilst you prepare other toppings)
Assembling the pizza
1 brush a little olive oil over the base
2 add tom sauce
3 add other ingredients (2 or 3 is perfect - today I used some spring onions and field mushrooms) but don’t over pile it
4 Finally put on cheese (I have used a whole buffalo mozarella but a small rindless goats cheese log works well too)
5 Bake in a hot oven - 220 degrees - for about 15 mins, pizza is ready when the top turns golden. Enjoy with a salad or two and a glass of chianti.
Happy Friday!
Looks wonderful! I love Pizza nights:)
This pizza recipe sounds good. I’m not much of a baker however. Do you think it takes a lot of skill to pull this off?
Oh no, it’s really as easy as mixing all the ingredients, kneading a lot and then being patient.
The only skill comes in making sure the dough is the right consistency but even that is pretty obvious (when it comes together as one and doesn’t stick to your fingers it is good) and then keeping an eye on it in the oven, you can smell when it’s getting near ready - mmm, making myself hungry thikning about it…
Good luck, let me know how it turns out.