Wednesday, 13 August 2008

Pizza


I don't normally go in for homemade pizza, I would much rather make flatbread pizzas, so much quicker! But, dinner was left up to Pete and this is what he came up with. Very impressed I was too. He used the Jamie Oliver recipe for pizza dough (he prefers Delia's though) and we got 4 decent sized pizzas out of it with half the quantities.

Now the topping, invented by us is where this really comes into its own. We roasted cherry tomatoes with the usual garlic and dried thyme, then chucked some basil on them and mashed them with a fork (watch out for the boiling liquid that squirts everywhere!) . Two 250g packs of cherry tomatoes should be enough to cover 4 pizzas (Use this recipe to roast them).


And there you have a delicious pizza sauce that's pretty good on its own with some mozzarella strewn on top and some black pepper. Bake at 200C for about 20mins until bubbling and golden and the base is cooked. Once out, drizzle with some good olive oil, and sprinkle over some more chopped basil. A few slices of creamy avocado would be nice on top, a handful of rocket or some toasted pine nuts....

The toppings for pizza are endless, the only rule I would say with home made pizza is to avoid the temptation to overload with toppings as it can make the pizza soggy and its best to instead make a few different pizzas and be able to actually taste the individual toppings.

To really avoid the soggy bottom of homemade pizzas, you need to get a pizza stone, to achieve a really crispy base, that's if you're really serious. Or, like Pete you could use an old kitchen tile....

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1 comment:

ginger@dinnerdiary.org said...

That's how I make tomato sauce for pizza too, I always have a stash of roasted cherry tomatoes in the fridge as they're so versatile.

I really want pizza now, don't think my mackerel risotto is going to stem that craving :(