Wednesday, 6 May 2015

Pizza weekday - Mozzarella

Extra thin, extra crisp, made from scratch

Fun, fun and just more fun making pizza at home from scratch. You know the exact ingredients, so no surprises, no nasties at the end, this is the bonus on top of all that fun.

Previous pizza recipes and topping ideas:
Mediterranean pizza
Tuna and olives pizza
Feta and avocado pizza

This time the flour ration is 225 g plain flour and 75 g stoneground strong wholemeal flour, the rest of the dough ingredients are the same. For full details on making the pizza crust please click on the links.

The tomato base this time is just plain fresh tomato. It is quick, no need cooking. Drop 3-4 medium tomatoes into gently boiling water for 3 to 5 mins. Rinse with cold water, peel off the skin, mash the flesh with a fork then push it through a sieve. The sieve collects the seeds and you end up with a smooth paste. Ready to use.

Roll out the dough (thinner than usual), spread one the tomato puree, scatter the toppings, sprinkle with dried oregano and basil and off it goes to the oven (preheated, 220 C, until crust is crisp).

The toppings are: red onion, pointed sweet red pepper slices, cherry tomato halves, Kalamata olives (pit the olives for toddler safety), and mozzarella di bufala slices. Enjoy!

Allergy: gluten, dairy, yeast. No egg. No nut.

Tips: Sprinkle some thin chili slices if a child will not join for dinner.

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