Easy Homemade Pizza – Hubby and Youngest appear to be revolting against my Low Carb diet and are now demanding (well, okay, subtly hinting) Homemade Pizza.
Decided to eat early as Youngest is off to cinema tonight, we are meeting friends and we have a early start tomorrow, we are off to the mainland tomorrow to clear Youngest’s Uni house, I am fully equipped with bin bags, bleach – biohazard suits 🤣🤣🤣 Wish us luck as the Ferries (yes all of them) are on a reduced service, so it might be a long day – can’t be a lot of areas that can be completely cut off at times – hey-ho 😉
I will make an easy Yoghurt dough base, with a homemade tomato sauce, topped with salami, bell pepper and red onion- a scattering of torn Mozzarella, Homegrown Basil leaves and a sprinkle of black pepper – 10 minutes in a blisteringly hot oven and a pizza to be proud of.
Get the oven on as high as it will go, I have put a pizza stone in there too, from cold to heat up.
For the Dough I start with 2-to-1 self raising flour to greek Yoghurt, (whatever measurement you use double the amount of flour to Yoghurt) (I used a cup) a splash of olive oil and a good pinch of sea salt – get messy and bring this all together into a lovely pliable, soft dough
Leave the dough to rest for 20 minutes and whilst that is happening, slice red onion, bell peppers, or whatever you like really. I tear up a ball of mozzarella and pick some fresh basil leaves, ready to go.
The sauce I am using is a very quick Tomato sauce, gently fry onion, garlic, seasoned well, then add a good teaspoon of mixed herbs, a good squeeze of tomato purée, stirring and cooking down for a minute or 2 before adding a tin of chopped tomatoes and a shake of balsamic – cook down slowly till thick and smelling gorgeous – this is a great sauce for Pizza, Pasta etc and freezes easily, so I make a big batch and freeze in portions.
Cut the dough in half and each half shape into a rough circle as thin as you like it.
Carefully remove the pizza stone, sprinkle a little raw Polenta on it before laying a dough circle on top of it,
quickly add a slick of tomato sauce, a few chopped Veg, I am adding torn salami slices then the mozzarella, black pepper a drizzle of olive oil and back into the very hot oven as quick as you can
if you are very clever, dress the pizza on the side and use a peel to lay it in the stone whilst in the oven – Too tricky for me 😉
After 10 minutes you should have a crispy base with a gooey melted top, shake onto a waiting cutting board and get the second pizza in ASAP – you could of course have 2 pizza stones to cook at the same time – or a large oven tray 👍
As the first customer is served, the second should be ready 🙄 Prego… (Your welcome) 😇
I am basically having what I had last night as there was a ‘spare’ gammon Steak 😉