COOKBOOK: Super Food Ideas - Feb 2009
The only time consuming part of making pizza is the time it takes to make the dough and unfortunately this must be perfect in order to make the best family pizza! It’s fun, it’s easy, start early and you will not regret it. The secret is in the dough, it needs to rise!
The dough will stretch! You need to work with your fingers or hold it freely and allow it to stretch from side to side. Another trick is knead it with a rolling pin to begin with and then massage it with your fingers. These ingredients make a great pizza topping. The only complaint was that I had not made enough of them!
Hope you enjoy
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RECIPE
Serves 4
(Makes 2 small pizzas)
DOUGH
2 1/5 cups flour gluten free pizza flour
7g sachet dried instant yeast
Pinch of salt
1 cup warm water
1 tablespoon of olive oil
Sift flour into a bowl. Add yeast & salt. Combine well. Add oil & water and mix into a soft dough. Sprinkle flour on a flat surface, knead the dough for 10mins. Grease a bowl, place the dough in the bowl. Cover with plastic wrap (doubled) and a teatoowl. Place the bowl in a warm area and allow it to stand for 45-1hr to rise. It should double in size.
Remove the dough from the bowl and knead for a further 5minutes. Cut in half to make two pizzas.
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PIZZA TOPPING
1/3 cup tomato paste
1/3 cup tomato sauce
200g prosciutto, sliced
180g char-grilled capsicum, sliced
100g char-grilled eggplant, sliced
100g artichokes hearts in a jar, halved
1/2 cup kalamata olives
1 tablespoon mixed dried Italian herbs
1 cup mozzarella grated cheese
Stretch pizza dough on a round flat oven tray to form approximately 30cm circle. This can be done with your fingers or knuckles, or free-form and then laying it on the tray, or by using a rolling pin and then stretching it with your fingers.
Pre heat oven to 200C.
Spread the pizza bases with tomato paste, then spread the tomato sauce. Top with prosciutto , capsicum, eggplant, artichoke, olives, herbs & cheese. Bake for 10-12mins or until cheese has melted and base is crisp. Ready to be served.
