Let's have a bit of easy night time Pizza...
Discussion
Right, no time for naughty burgers, so let's sort a quick pizza or two.
First, you want 500g of plain flour, boosh:
Then, lash that in a bowl, with some dried yeast (fresh if you can), some salt, a tbsp of sugar, and a drizzle
of olive oil:
Then, you want 300ml of liquid. I go for 250ml of warm water to help the yeast react, and 50ml of milk:
Get that stuck in and mix it into a dough. It will be a bit tacky, as per the picture. Don't add more flour
or your dough will get heavy, bear with it:
That's your dough sorted, pop it in an oiled bowl, and leave it to rise for an hour somewhere warm!
Then, roll it out, and make your pizza bases:
In a pan, melt some butter, then lightly fry a few cloves of garlic:
This is for the tomato sauce, once the garlic starts to brown, deglaze the pan with some balsamic vinegar:
Ideally at this point you'd have some passata to add for the sauce, but I've used it all, so I've blended some
tinned tomatoes:
With the tomato / passata added, the sauce can cook through and thicken:
Lash the sauce onto your pizza bases:
Now is a good time to worry about toppings, I've got some sliced beef, a chicken fillet and some pepperoni in
the fridge, so I'm going to 'garlic' the chicken. Chop it into small pieces that will cook easily:
Again, cook the chicken in some crushed garlic and melted butter, mmmm:
Add your toppings of choice, I've gone with garlic chicken, pepperoni, sliced beef and capers (you could rock out with anchovies, tuna, smoked sausage, bacon, peppers, veg, etc):
Add your cheese, I went for a little Red Leicester and some Mozzarella, and apply liberally:
Next lash them in a pre-heated oven (250C) for 10 mins, boosh:
Nice mind.
Like I say, it's very simple. You could go for less pizza action and rock up a stuffed crust with cheese, or herbs, or garlic etc, you can add different toppings, but the real genius is the base. If you get those proportions right and bear with it, it can rise in the fridge all day, ready to cook when you get home, it can be made whenever, it's a really simple base for you to add your own tomato sauce and toppings too.
Anyhoot, give it a whirl!
First, you want 500g of plain flour, boosh:
Then, lash that in a bowl, with some dried yeast (fresh if you can), some salt, a tbsp of sugar, and a drizzle
of olive oil:
Then, you want 300ml of liquid. I go for 250ml of warm water to help the yeast react, and 50ml of milk:
Get that stuck in and mix it into a dough. It will be a bit tacky, as per the picture. Don't add more flour
or your dough will get heavy, bear with it:
That's your dough sorted, pop it in an oiled bowl, and leave it to rise for an hour somewhere warm!
Then, roll it out, and make your pizza bases:
In a pan, melt some butter, then lightly fry a few cloves of garlic:
This is for the tomato sauce, once the garlic starts to brown, deglaze the pan with some balsamic vinegar:
Ideally at this point you'd have some passata to add for the sauce, but I've used it all, so I've blended some
tinned tomatoes:
With the tomato / passata added, the sauce can cook through and thicken:
Lash the sauce onto your pizza bases:
Now is a good time to worry about toppings, I've got some sliced beef, a chicken fillet and some pepperoni in
the fridge, so I'm going to 'garlic' the chicken. Chop it into small pieces that will cook easily:
Again, cook the chicken in some crushed garlic and melted butter, mmmm:
Add your toppings of choice, I've gone with garlic chicken, pepperoni, sliced beef and capers (you could rock out with anchovies, tuna, smoked sausage, bacon, peppers, veg, etc):
Add your cheese, I went for a little Red Leicester and some Mozzarella, and apply liberally:
Next lash them in a pre-heated oven (250C) for 10 mins, boosh:
Nice mind.
Like I say, it's very simple. You could go for less pizza action and rock up a stuffed crust with cheese, or herbs, or garlic etc, you can add different toppings, but the real genius is the base. If you get those proportions right and bear with it, it can rise in the fridge all day, ready to cook when you get home, it can be made whenever, it's a really simple base for you to add your own tomato sauce and toppings too.
Anyhoot, give it a whirl!
I like a nice home made pizza too, especially home made stuffed crush using cheese strings
However, I often need a quick pizza fix, so I use Moroccan style flat breads (plain) from Tesco as the base, Coleman's sweet BBQ sauce, covered with pepperoni. Then the mozzarella on top of this with black olives and pickled jalapeno chillis. SO tasty and takes about 2 minutes to make. I would highly recommend it!
However, I often need a quick pizza fix, so I use Moroccan style flat breads (plain) from Tesco as the base, Coleman's sweet BBQ sauce, covered with pepperoni. Then the mozzarella on top of this with black olives and pickled jalapeno chillis. SO tasty and takes about 2 minutes to make. I would highly recommend it!
Chicken has no place on a pizza.
And frankfurters should be stuffed with cheese before being stuffed into a pizza crust for a proper heart attack.
(I think I need to have a go at these, but with decent pizzas from the likes of M&S, Tescos and Sainsburys always on offer, it's hard to justify).
And frankfurters should be stuffed with cheese before being stuffed into a pizza crust for a proper heart attack.
(I think I need to have a go at these, but with decent pizzas from the likes of M&S, Tescos and Sainsburys always on offer, it's hard to justify).
Try using 00 flour instead of plain flour. Makes a huge difference. Best mix is 400g 00 and 100g semolina flour.
Also try using less yeast and leave it overnight to develop. If I can I'll leave it a couple of days.
Oh and I cook mine on one of these that's pre-heated to 250C in the oven, or left on the BBQ if it's warm enough outside I get 3 pizzas as big as this out of dough made with 500g flour.
http://www.amazon.co.uk/VICTOR-Round-Griddle/dp/B0...
Also try using less yeast and leave it overnight to develop. If I can I'll leave it a couple of days.
Oh and I cook mine on one of these that's pre-heated to 250C in the oven, or left on the BBQ if it's warm enough outside I get 3 pizzas as big as this out of dough made with 500g flour.
http://www.amazon.co.uk/VICTOR-Round-Griddle/dp/B0...
Edited by Swervin_Mervin on Monday 21st April 23:11
Edited by Swervin_Mervin on Monday 21st April 23:14
For a slight alternative why not try a Pissaladiere. It's a Provencale pizza with caramelised onion, garlic, a lattice of strips of anchovies and in each corner of each lattice section place half (or a whole) pitted black olive (google images is your friend!). Can be eaten hot or cold and does not involve any other ingredients (no tomato sauce puree at all. When I make this pizza I tend to make the dough as normal but add a teaspoon of herbes de provence.
The onion benefits from a small splash of balsamic vinegar part way through the sweating process (this needs around 35 - 45 mins on a very low heat with the lid on) and you should need around 1 kg of onions for a 9" x 13" flat pan with upturned sides. It is a melt in the mouth experience with a strong taste loved by all (except those who hate anchovies!). In short, it is a taste sensation!
The onion benefits from a small splash of balsamic vinegar part way through the sweating process (this needs around 35 - 45 mins on a very low heat with the lid on) and you should need around 1 kg of onions for a 9" x 13" flat pan with upturned sides. It is a melt in the mouth experience with a strong taste loved by all (except those who hate anchovies!). In short, it is a taste sensation!
Edited by Johnniem on Wednesday 23 April 15:35
Johnniem said:
For a slight alternative why not try a Pissaladiere. It's a Provencale pizza with caramelised onion, garlic, a lattice of strips of anchovies and in each corner of each lattice section place half (or a whole) pitted black olive (google images is your friend!). Can be eaten hot or cold and does not involve any other ingredients (no tomato sauce puree at all. When I make this pizza I tend to make the dough as normal but add a teaspoon of herbes de provence.
The onion benefits from a small splash of balsamic vinegar part way through the sweating process (this needs around 35 - 45 mins on a very low heat with the lid on) and you should need around 1 kg of onions for a 9" x 13" flat pan with upturned sides. It is a melt in the mouth experience with a strong taste loved by all (except those who hate anchovies!). In short, it is a taste sensation!
Awesome! I'll have to try that out!The onion benefits from a small splash of balsamic vinegar part way through the sweating process (this needs around 35 - 45 mins on a very low heat with the lid on) and you should need around 1 kg of onions for a 9" x 13" flat pan with upturned sides. It is a melt in the mouth experience with a strong taste loved by all (except those who hate anchovies!). In short, it is a taste sensation!
Edited by Johnniem on Wednesday 23 April 15:35
Thanks for the suggestions other posters also, I'll have another shot at this tomorrow night I think!
I know Nduja pizzas are the "thing" at the moment, but they are fapping great as well. We made one accidentally years ago as we had a garlic bread sized piece of dough left to use up and half an nduja slice.
6yrs later and everyone's at it! You can get a pack of Nduja from Waitrose. Just dot that on the base without anything else and that's all you need. You can add mozzarella on top but I've not tried that yet
6yrs later and everyone's at it! You can get a pack of Nduja from Waitrose. Just dot that on the base without anything else and that's all you need. You can add mozzarella on top but I've not tried that yet
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