It's been a while since I last posted something on here, but I felt like taking a little break from this project and focusing a lot more on my uni work. Today I've returned with a pizza recipe. This pizza is packed with flavours mainly because I was trying to use up stuff in my fridge haha, but all combinations work out just fine.
Ingredients:
for the dough:
250g all purpose flour
1/3 tsp dried yeast
200ml warm water
pinch of salt
olive oil
toppings:
tomato sauce
basil
garlic
pesto
cheddar cheese
goats cheese
pepper
sun-dried tomatoes
olives
brocoli
Begin by making the dough. In a jug mix the yeast and water and in a big bowl mix the flour and the salt. Pour the liquid, slowly, in with the dry ingredients and start kneading. You'll need to knead it lightly and slowly for about 10mins before popping it in another bowl, greased with some olive oil so that the dough doesn't stick. Cover the dough with clingfilm and then a towel over that and store it somewhere warm. I always pop mine close to the radiator where it's nice and cozy.
This dough will take about 2-3hours to rise. Once it's ready to use, dust your table top with some flour and tip the dough on the floured surface. Start rolling it out to create the shape you wish. I only have a rectangular tray so I rolled my dough out the same shape and size as my tray and then places it on there.
When it comes to the topping, you can honestly add whatever you prefer. I always tend to have margherita so today I decided to change it up a bit and experiment with some flavours. Before using my tomato sauce I cooked it on low heat for 20mins with some dried basil and chopped garlic. I topped the strips of tomato sauce with some (lactose free) cheddar cheese and then one with olives, another one with peppers and the last one with sun-dried tomatoes. On the remaining dough I spread some pesto and then topped with goat's cheese and broccoli. I must admit I've never had broccoli on pizza before but it actually tasted really good with the pesto.
Cook the pizza for 15-20mins on 180° (depends on your oven), and enjoy it when it's hot from the oven.
