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Pizza Dough Mix (I did say it was a 20 minute Pizza) 1/2 lb [220 grams] Cheese, grated (any kind, but I use cheddar) 1 Tin of Peeled plum tomatos - strained 1/2 jar of Tomato Puree 1 Clove of Garlic (per 2 people) 1 Large Onion (roughly chopped) 1 Large pawful of fresh ( not dried) Parsley 1 Tablespoon of Green or Red Pesto sauce. 3 Tablespoons of olive oil
Have some plain white Flour on hand One large Pizza Dish - this will make a 15 inch thin and crispy pizza
It's 20 minute because I cheated and used a Pizza base mix... it's also vegetarian: (but only because of the toppings I use - carni/omnivores may add what they like). This is the recipe for my 20 minute Pizza. It came together on a whim and like Muffin recipes, the variations and combinations are endless.
Switch oven on to 160 C [320 F] for fan assisted ovens. (180 C [350 F] or Gas Mark 5-6 for normal/Gas ovens.) And let it reach the right heat as you mix the dough and make the sauce.
Mix and knead the dough (as per instructions. I use a Magimix with a dough hook for about a minute, some mixes are very dry some are too wet. Add water if it's too thick or add white flour if it's too wet. If you hand knead the dough, then don't worry if it all seems to stick to your hands at first, when it reaches the right consistency it somehow magically pulls away from your hands and ends up on the dough ball).
(As you knead you can do all sorts of fun things like add some parsley or garlic, or both! If you do, add a teaspoon of olive oil so that it's well mixed in with the dough)
With a well-floured rolling pin, flatten it out on a board. Take care not to let the dough rip away onto the rolling pin. Always add more flour (a paw at a time) if you need to. Oil the Pizza tray (for thin and crispy bases I use a 15 inch souffle dish) and flatten the dough out on a board. Transfer the dough disk to the pizza tray and paw-spread out any irregularities taking care not to split the dough base.
Against all recommendations, I put just the pizza base in the oven (so as to cook the inner bit - it's always soggy in the middle otherwise). You'll take it out in ten minutes time.
Put three tablespoons (or more :--) )of olive oil into a saucepan and turn on the pan's heat to medium. Let it heat up.
Chop and peel the onions roughly along with one clove of (finely chopped) garlic per two people eating (add more if you want to keep vampires at bay) and put them in the pan - stir occasionally. Open and drain one tin of peeled Tomatos and put them in the pan being careful to smush them up as they cook - Careful! The oil will be hot. Add half a jar of Tomato Puree and mix in well with a wooden spoon or wooden spatula. Add as much or as little black pepper as you like. Tanais loves freshly ground black pepper.
Turn the heat to the pan down so the tomato and onion sauce simmers while you chop the parsley finely and put into the pan.
Grate 1/2 lb [220 grams] of cheddar cheese (you can use a combination of different cheeses if you like) and put to one side.
Carefully take the tray out of the oven (it'll be hot) and spread a tablespoon of red or green pesto on the base. Then add the sauce and spread it evenly over the surface of the base as well.
Sprinkle the cheese on top of this lot so that it is all evenly covered and put the pizza back in the oven until the cheese melts to a golden brown colour.
You can add just about anything to the pizza as it's a basic sauce. Just remember if it's reasonably dry (like mushrooms or most washed vegetables), then put them under the cheese topping, if it's ``wet'' or ``oily'' like Salamis or Anchovies or Olives, then put them on top of the cheese...
Eat... And make sure your mate or the cubs do the washing up!
VR: Tanais RL: Clive Grace e-mail: email@example.com