Pizza, pizza I like to eat the pizza, tomato and the cheese pizza pizza please!
This song from the Hooley Dooleys (children's band like the Wiggles) always comes up when we make pizza.
We have just started making pizza's again after a long break. We were inspired by the pizza on Master Chef and have been making them ever since.
We had pizza on the weekend. Our new family favourite is prawn and chorizo sausage topped with some coriander leaves after it comes out of the oven. Our second favourite is roasted pumpkin, caramelised onions and fetta cheese, some basil leaves sprinkled over after cooking makes it delightful.
Here is the recipe for the dough - I usually double this and make 6 large thin crusted pizzas.
Pizza Dough
Meat Lovers: BBQ sauce, mozzarella and meats of your choice- ham, kabana, salami, chorizo, bacon etc.
Classic Ham and pineapple: BBQ or tomato sauce, top with cheese (we use some caramelised onions on this one - pictured top) ham and pineapple (we usually used crushed pineapple drained but didn't have any so used pineapple thins instead)- top with a bit more mozzarella and cook.
To Cook: Turn oven up really high to heat 230C. My oven has a function where I can use top and bottom elements together and this is the best as it cooks the base crispy and top browns nicely. Pizza should only take 6-8 minutes at this temp depending on thickness of base.
We have just started making pizza's again after a long break. We were inspired by the pizza on Master Chef and have been making them ever since.
We had pizza on the weekend. Our new family favourite is prawn and chorizo sausage topped with some coriander leaves after it comes out of the oven. Our second favourite is roasted pumpkin, caramelised onions and fetta cheese, some basil leaves sprinkled over after cooking makes it delightful.
Here is the recipe for the dough - I usually double this and make 6 large thin crusted pizzas.
Pizza Dough
15g Dried yeast
2 T sugar
2t salt
250ml lukewarm water
1T olive oil
425g bakers flour (approx 3 cups)
Place all ingredients into the bowl of your mixer with dough hook attached and mix for about 5 minutes until the smooth dough forms (or you can mix by hand- if you are doing that put water sugar and yeast together in a bowl and when it starts to bubble put in other ingredients, mix together and then knead until smooth and elastic).
Place in a greased bowl and cover, put in a warm spot until doubled in size (I usually cover with a tea towel and put into my oven at a very low temp 50C).
Knead dough and cut into 2 or 3 pieces depending on how thick you want the base.
Here are some ideas:
Prawn and Chorizo: cover base with harissa paste (or use tomato) top with mozzarella and then large green prawns peeled and halved, chorizo thinly sliced, sprinkle with a touch more mozzarella. After cooking sprinkle with fresh coriander leaves.
Pumpkin and Feta: Roast small thin pieces of pumpkin until cooked. Harissa or tomato paste on the bottom, add a layer of caramelised onions top with pumpkin and sprinkle with crumbled fetta, cook. After cooking add some more crumbled feta and torn basil leaves.
Chicken and bacon: dice and cook bacon, top base with BBQ sauce or tomato, add a layer of caramelised onions, add chicken (we used shaved breast from the deli) bacon and mozzarella, cook
2 T sugar
2t salt
250ml lukewarm water
1T olive oil
425g bakers flour (approx 3 cups)
Place all ingredients into the bowl of your mixer with dough hook attached and mix for about 5 minutes until the smooth dough forms (or you can mix by hand- if you are doing that put water sugar and yeast together in a bowl and when it starts to bubble put in other ingredients, mix together and then knead until smooth and elastic).
Place in a greased bowl and cover, put in a warm spot until doubled in size (I usually cover with a tea towel and put into my oven at a very low temp 50C).
Knead dough and cut into 2 or 3 pieces depending on how thick you want the base.
Top with your favourite toppings:
The key is not to overload the pizza with lots of different toppings - less is more 3-4 max. Sometimes fresh herbs added at the end give it a fresh feel.
The key is not to overload the pizza with lots of different toppings - less is more 3-4 max. Sometimes fresh herbs added at the end give it a fresh feel.
Here are some ideas:
Prawn and Chorizo: cover base with harissa paste (or use tomato) top with mozzarella and then large green prawns peeled and halved, chorizo thinly sliced, sprinkle with a touch more mozzarella. After cooking sprinkle with fresh coriander leaves.
Pumpkin and Feta: Roast small thin pieces of pumpkin until cooked. Harissa or tomato paste on the bottom, add a layer of caramelised onions top with pumpkin and sprinkle with crumbled fetta, cook. After cooking add some more crumbled feta and torn basil leaves.
Chicken and bacon: dice and cook bacon, top base with BBQ sauce or tomato, add a layer of caramelised onions, add chicken (we used shaved breast from the deli) bacon and mozzarella, cookHot Salami Pizza: Tomato sauce (I use home made) sprinkle with mozzarella top with salami and halved cherry tomatoes- cook until crisp, tear some buffalo mozzarella and sprinkle over the top and add some fresh mint leaves (from master chef)
Meat Lovers: BBQ sauce, mozzarella and meats of your choice- ham, kabana, salami, chorizo, bacon etc.
Classic Ham and pineapple: BBQ or tomato sauce, top with cheese (we use some caramelised onions on this one - pictured top) ham and pineapple (we usually used crushed pineapple drained but didn't have any so used pineapple thins instead)- top with a bit more mozzarella and cook.
To Cook: Turn oven up really high to heat 230C. My oven has a function where I can use top and bottom elements together and this is the best as it cooks the base crispy and top browns nicely. Pizza should only take 6-8 minutes at this temp depending on thickness of base.
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