home-made crispy base with artichoke hearts, courgettes asparagus, fresh basil, oregano and pizza thyme from our garden.
We eat so well and the best part is always the gourmet food picked fresh from our garden.
Here's the 'recipe' for my pizza. I make pizza often and my toppings vary but the basics are similar.
For this pizza I used breadmaker pizza dough:
200 ml water
4 teaspoons olive oil (or 1 Aussie tablespoon)
1 teaspoon seasalt
2 and a half cups of bread flour
1 and 3 quarter teaspoons yeast granules
This takes 45 min in my breadmaker on the pizza dough cycleand makes enough for 2 pizzas.
(This time I stayed out in the garden too long and it stayed in the breadmaker an extra hour. The resulting dough turned out to be crispy pizza dough!! Luckily it was very nice.)
In the past I have made pizza dough by hand
This is the recipe I used:
Quick Pizza Base
1 and 1/2 cups warm water
! tablespoon dried yeast granules
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon honey
1 tablespoon vegetable oil
3 cups wholemeal or white flour or any combination
Dissolve honey in warm (blood temperature) water, sprinkle in yeast granules.
Add oil, stir gently for a few seconds.
Leave to stand at least 5 minutes for the yeast to begin acting.
Once yeast bubbles and looks foamy, add remaining ingredients.
Sprinkle baking powder in evenly so it doesn't lump.
Stir everything together until dough begins to leave the sides of the bowl and forms a large ball.
Divide in 2.
Flatten dough onto well oiled baking sheet, or floured bench and roll into 2 rounds.
Leave to rise 5 to 15 minutes (not strictly necessary.)
3rd option is a bought pizza base. I like the olive oil and manuka honey one.
Transfer rolled out dough to baking trays
and put on the toppings.
I usually use Leggo's pizza topping or Greggs. There is controversy in my household as to which is the best-I prefer Leggo.
You can also use plain tomato paste or your own tomato-herb mixture.
It just needs to be thick enough to spread evenly.
Next spread evenly over pizza.
( Again we have differences of opinion as to whether thick or thin is best. So experiment and decide what you prefer.}
I do like to make sure it goes right to the edges so the whole pizza has topping and doesn't have dry edges.
If you are adding fresh herbs, do so now.
I like basil, oregano or sweet marjoram and, maybe, pizza thyme, finely chopped
After this I add the body
I'll use whatever suitable veges we have in the garden and the fridge
This one had:
some chopped asparagus spears
sliced fresh artichoke hearts
sliced pitted kalamatta olives
For a meat eaters pizza I put on some sliced salami, kranski, chorizo or other sausage.
Then the cheese:
I use mozarella if we have it or otherwise edam.
Grate and sprinkle over the topping in a thin layer. Again I like to make sure it covers right out to the edges.
Sprinkle some parmesan over the top.
Bake at 180degrees fan, 200 degrees conventional oven, for around 15 minutes, until it looks cooked.
Keep an eye on it because pizza burns quickly once it is done.
Cut up with a pizza wheel and enjoy.
If you make extra, it is good re-heated or cold for next day lunches.
If you use plain tomato paste or your own tomato mixture, add crushed garlic.
Add chopped onion to the topping.
Try a topping of cooked spinach, chopped onion and cubed feta cheese over a thick tomato spread. This is yummy.
Happy pizza creating.