Topping the Pizza

Last nights pizza dinner was a ramshackle affair. It always is as I scramble through the fridge for bits and pieces I can use as topping.

I tend to cheat a lot when I cook so pizza is great because there are no rules.

The main thing is the tomato base. I never use tomato paste/puree. It is strong and over powering.

The key to a good base is either fresh or canned tomato pureed. If using canned tomatoes drain them a little 1st.

Last nights pizza consisted of:

Red and Green Capsicum
Onion
Mushroom
Danish Salami
Ham (not that diced stuff you often see at the deli counter get a piece or buy fresh sliced or shaved)
Mozzarella Cheese (well at least for mine, my husband doesn't eat cheese)
A sprinkle of dried Basil

Don't over top your pizza, there is nothing worse. Just a little bit of everything so the flavors melt in your mouth.

I have permanently in my oven Pizza stones. In an oven heated to at least 220 degrees c I slide the pizzas with their baking paper still underneath them onto the stone.

Cook for about 7 minutes just checking to make sure they are not burning.

How to make a pizza base

A good pizza starts with a good pizza base.

For those of you who are keen it is worth the extra 15 minutes or so to make your own pizza base (less work if you have a bread maker). Otherwise buy the best plain pizza base you can afford (don't buy those ones that have a smear of something red on them - yuk).

This recipe will make 2 large pizzas or 6 small ones. I usually make the small ones.

Ingredients:

1 tsp dry yeast
475g bread flour (don't use plain flour the results will not be the same)
1 Tbsp milk powder
1 3/4 Tbsp sugar
1 tsp salt
20ml virgin olive oil
350ml water

Method:

1. Mix the dry ingredients in a large mixing bowl.
2. Make a well in the middle and mix the ingredients with your hands.
3. The dough will be soft and sticky
4. Tip the mix onto a floured bench and with floured hands knead until smooth
5. Place back into lightly oiled mixing bowl and cover with cling wrap.
6. Leave in a warm place for 30-40 minutes until doubled in size
7. Punch the air out of the dough and tip onto a floured bench and roll into a sausage about 25-30cm long
8. Cut either 6 or 2 equal pieces
9. Using bake paper place each piece on the bake paper and roll into a circle. Don't get to fussed, my circles are usually funny shapes. Adds to the fun.
10. Now you are ready to add your topping

If you have a bread machine: Just follow the instructions for your bread maker. I have a dough pizza feature on mine but you can use a dough program if you don't have a pizza one.

If you have a mixer with a dough hook: Only recommended if you have a Kitchenaid or Kenwood type mixer as they can handle the work. Use the mixer for steps 1 - 4.

If you are making the small bases and have extra/left overs just wrap the dough in balls in cling wrap, place in freezer bag, suck the air out and freeze. Instant pizza bases for another meal.

Sundayitis - I want to eat but what

I really don't feel like cooking much today. So, I have decided we will have pizza. Home made of course. Some think I am crazy 'cause I make my own bases but it is so easy to do.

Tomorrow I will post details of tonight's dinner. I reckon there will be the afternoon tea treat too. Sunday is a bit of a ritual now, we almost always have afternoon tea. It is a sad state of affairs my husband watches the afternoon footy and like the good wife I am I serve him a flat white and the treat of the day. Who knows what I will have decided to make later in the day. You will have to wait until tomorrow to find out now.