Simple pizza base
Simple pizza base
Everyone's favourite Friday food tastes so much better when homemade and topped with your favourite ingredients
- Prep: 15 mins
Cook: 18 mins
Plus proving - Makes 2 large or 4 individual pizzas
- Easy
Ingredients
- 600g strong white bread flour, plus plenty for rolling
- ½ tsp dried yeast
- 2 tbsp olive oil, plus extra for drizzling
- semolina, for dusting
Artichoke, olive & caper
Roll out your dough as directed, then
spread over 4 tbsp ready-made tomato
pizza or pasta sauce. Scatter over
8 halved cherry tomatoes, 4 quartered
artichoke hearts from a jar, 8 halved,
pitted green olives and 2 tbsp drained,
rinsed capers. Tear a 125g ball of
mozzarella over the top and bake for
18 mins. Finish with a handful of shaved
Parmesan and some torn basil leaves.
Ricotta, prosciutto & pesto
Soak ½ sliced onion in cold water for
5 mins, then drain and mix with 6 tbsp
ricotta and some salt and pepper. Spread
this onto your pizza base, then dot on
2 tbsp pesto. Arrange 6 prosciutto
slices on top and bake for 18 mins. Finish
with 2 large handfuls of rocket, some
freshly milled black pepper and a drizzle
of extra virgin olive oil.
Spinach, blue cheese & walnut
Spread 6 tbsp ready-made tomato
pasta or pizza sauce over the pizza
base, then sprinkle with 6 tbsp grated
Parmesan. Scatter over 100g baby
spinach leaves and crumble on 75g blue
cheese and 60g walnut pieces. Bake
for 12 mins.
Wild mushroom & mascarpone
Soak large handful dried wild
mushrooms in boiling water.
Meanwhile, mix 6 tbsp mascarpone with
a crushed garlic clove. Season well.
Heat 2 tsp olive oil and fry 6 sliced cap
mushrooms until softening,
then add the drained soaked mushrooms
and 1 tsp thyme leaves. Spread the
mascarpone mix on the pizza base
and top with mushrooms.
Bake for 12-18 mins, then sprinkle with 4 tbsp grated
Parmesan. Return to the oven for 1 min
and finish with extra thyme leaves.
Method
-
Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
-
When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
-
Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.
from 999999999999 http://ift.tt/1RzvHNS
