I’m back & I’m playing catch up with recipes as i’ve cooked and baked a fair amount over the last month or so!
In the UK, we never really get a Summer but we’re currently on week 3 of nice weather. I put the poutine and gravy away for once & I made pizza’s instead; and they worked really well!
For the base:
- 2 teaspoons dried active baking yeast
- 1/2 teaspoon brown soft sugar
- 350ml warm water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 430g plain flour (I use the co-ops one Free from flour and it works amazingly)
- Tomato and basil sauce (Literally just Chopped tomatoes, blended with basil, parsley, a small amount of garlic, salt and pepper.
- Roasted chicken breast
- Green Pesto – You can buy this or use the recipe that I use (linked in blog on main page from Wednesday)
- Mozzarella Cheese (Fresh is always the best as you can pull it apart but grated works too!)
- In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10-15 minutes.
- Stir the salt and oil into the yeast mixture, then Mix in half of the flour.
- Turn the dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a damp cloth (i used a tea towel and it worked fine!) . Let the dough rise until double in size; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
- Add your toppings – *Full list of my toppings above –
- Preheat oven to 220 C / Gas mark 7. If you are baking your pizza in a tray, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Leave to cool for a few minutes, cut and serve.