pinchy
12-02-2006, 01:43 PM
Right, here's a kick arse pizza which I bastardised together. Based on the traditional Italian pizza
which was tomato, basil and mozzarella. Real mozzarella is difficult to find in Aus, so I use Boccochini
instead.
(makes approx 2 'large' pizzas)
Shopping List
base
1/3kg plain flour
sugar
salt
dry yeast
sauce
1 tomato (or add another 100g of semi-sundried tomato)
100g semi-sundried tomato (or add another tomato)
garlic
topping
2 tomato
1 big bunch basil
100gm pancetta or prosciutto
olives and anchovies to taste
4 boccochini balls
base
This is the fun part, takes about 10-15minutes.
Grab about 1/3Kg of plain flour and put it into a bowl
Add a small handfull of salt, a small handfull of sugar and a small handfull of dry yeast.
Stir with a knife and slowly mix in luke warm water until you get a sticky but firm ball of dough
put a heap of plain flour onto your bench top and start kneeding the ball of dough. Keep going and keep adding flour until you get a dry ball which feels light to press (springs back).
rip the ball into two
Grab your rolling pin and roll each ball until its flat and about 3-5mm thick, try to make it round.
Put the base into a pan
chuck the oven on to 200-220 deg C
sauce
In a small food processor (I got mine for $15) Add any combination of 1 tomato, a handful (100g) of semi-sundried tomatoes, and some garlic to taste
Blend until pasty
Spread the sauce around the base with a spoon
topping
Dice two tomatoes (one for each pizza) into small cubes and spread over each pizza evenly. This makes the pizza nice and 'juicy'.
spread half a bunch of basil over the pizza
spread half of the prosciutto or pancetta over the pizza. They're essentially the same thing, smoked pig. Pancetta is round and a little cheaper (and nicer IMHO). At wollies, pancetta is usually about $15/k and prosciutto is $20-$35/k. Strip the fat off the prosciutto first. There's a big difference between the stuff you get at wollies and the stuff you get at a deli, but makes no difference when cooked on a pizza.
Add olives/anchovies to taste (ie none at all)
brake up two boccochini balls over each pizza
bake it in the oven until the edge of the base is a nice dark brown colour.
Next time I make it, I'll add some piccies of each step. Enjoy!
which was tomato, basil and mozzarella. Real mozzarella is difficult to find in Aus, so I use Boccochini
instead.
(makes approx 2 'large' pizzas)
Shopping List
base
1/3kg plain flour
sugar
salt
dry yeast
sauce
1 tomato (or add another 100g of semi-sundried tomato)
100g semi-sundried tomato (or add another tomato)
garlic
topping
2 tomato
1 big bunch basil
100gm pancetta or prosciutto
olives and anchovies to taste
4 boccochini balls
base
This is the fun part, takes about 10-15minutes.
Grab about 1/3Kg of plain flour and put it into a bowl
Add a small handfull of salt, a small handfull of sugar and a small handfull of dry yeast.
Stir with a knife and slowly mix in luke warm water until you get a sticky but firm ball of dough
put a heap of plain flour onto your bench top and start kneeding the ball of dough. Keep going and keep adding flour until you get a dry ball which feels light to press (springs back).
rip the ball into two
Grab your rolling pin and roll each ball until its flat and about 3-5mm thick, try to make it round.
Put the base into a pan
chuck the oven on to 200-220 deg C
sauce
In a small food processor (I got mine for $15) Add any combination of 1 tomato, a handful (100g) of semi-sundried tomatoes, and some garlic to taste
Blend until pasty
Spread the sauce around the base with a spoon
topping
Dice two tomatoes (one for each pizza) into small cubes and spread over each pizza evenly. This makes the pizza nice and 'juicy'.
spread half a bunch of basil over the pizza
spread half of the prosciutto or pancetta over the pizza. They're essentially the same thing, smoked pig. Pancetta is round and a little cheaper (and nicer IMHO). At wollies, pancetta is usually about $15/k and prosciutto is $20-$35/k. Strip the fat off the prosciutto first. There's a big difference between the stuff you get at wollies and the stuff you get at a deli, but makes no difference when cooked on a pizza.
Add olives/anchovies to taste (ie none at all)
brake up two boccochini balls over each pizza
bake it in the oven until the edge of the base is a nice dark brown colour.
Next time I make it, I'll add some piccies of each step. Enjoy!