I decided to make pizza for tea tonight and I wasn’t going to be lazy about it! I decided to make my own base this time instead of store bought. My last attempt at making a pizza base resulted in failure due to the yeast being expired. When I thought I was going to find a nice big ball of dough, it was a small saggy mess instead! Word from the wise, always check the dates!
I am happy to say that the dough came out splendidly, I’m ashamed to admit that I even had back up store bought bases if it failed again!
Pizza base recipe
- 2 1/2 cups strong flour (high grade)
- 8g sachet instant yeast (or roughly 2 tsp of active yeast if you don’t want to get the sachets)
- 1/4 tsp salt
- 1 tsp sugar
- 1 Tbsp olive oil
- 1 cup lukewarm water
Place the flour, yeast, salt and sugar in a large bowl and stir to mix. Pour in the oil and water then mix to form a soft dough. I have read that it’s best not to over mix, I guess it does something to the doughs texture! Feel free to enlighten me.
Take the dough out of the bowl and place it on a lightly floured surface. Knead until smooth for about 5 minutes or so. Place it into an oiled bowl and cover it up with plastic wrap. I recommend using a glass bowl as the plastic wrap sticks to it nice and snug! I still have plastic bowls and I am reminded everytime to get glass when using plastic wrap! Have I got one yet? NO! Anyway…keep it in a warm place to rise like a god! I put it in the closet where the hot cylinder lives as the air is warm and contained, I am sure there are other methods!
Once the mixture has doubled in size place it on a baking sheet (nice and greasy) and press out to form a circle. Alternatively you can place the dough on a lightly floured surface and roll it out into a circle and then place on the baking sheet. The choice is yours!
Then cover the base in yummy tomato sauce/ paste and add your favourite toppings! That’s what I love about pizzas, you can do anything!
Bake at 220c for 15 minutes until the base is cooked and golden.
Recipe is from foodinaminute.co.nz (I love collecting the recipes displayed in countdown/ new world, I have a folder filled to the brim with them).
- Tomato paste/ sauce
- Shaved champagne ham (beehive brand)
- Tinned pineapples (or fresh)
This is the choice of topping for the people who just don’t want to think! It also caters for the fussy eaters out there! You know who you are. I was right on the ball with this one, my partner preferred the hawaain over my gourmet greek styled lamb pizza. He didn’t even attempt to try it!
Greek Style Lamb Pizza
- Tomato paste/ sauce
- 2 handfuls of baby spinach leaves
- 1 tbsp olive oil
- 1 tsp minced garlic
- 300g lamb mince
- 1 punnet cherry tomatoes, chopped
- 150g feta, crumbled
- 2 tbsp pine nuts
- 1/4 cup Greek yoghurt
- 1 tbsp chopped fresh mint leaves (optional)
- 2 tsp lemon juice
- 1/2 tsp minced garlic
I have noticed I did a couple of incorrect things! I got feta (not crumbled) and I halved the tomatoes not chopped. Oh well, I could say I added my own little flare to it haha
Cover the base with sauce/ paste. spread the baby spinach onto the base. Heat the olive oil in a pan and add the minced garlic and lamb mince and cook until brown. Remember to drain any excess fluid! I do not like soggy pizza!
Spread the cooked mince over the baby spinach leaves then add the chopped tomatoes and crumbled feta.
Cook in the oven for 10-15 minutes. Before the crust turns to crisp gold sprinkle the pine nuts over the pizza. Leave it until the pizza is ready and the pine nuts are golden. Mine still look pale but it was a sacrifice I had to make! As no one likes opening the oven door to a black pizza crust.
While the pizza is cooking combine the sauce, it doesn’t take too long and it makes you feel extremely fancy doing it.
Serve the pizza with the sauce (optional)
This recipe was discovered at bakeplaysmile.com