Recipe: Easy Pizzi Pizza
This recipe is for a simple cheese and tomato pizza. It’s absolutely delicious as is, but also forms the base (there’s another of those puns I love so much) for a whole host of other delicious variations. Your imagination is your only limit!
Easy Pizzi Pizza
Makes 2 pizzas to feed 4 (or 2 hungry people with no other nibbles!)
The Base – from nought to dough in 6 mins flat!
This pizza dough recipe is taken from the lovely Gino D’acampo’s book The Italian Diet – highly recommended by the way.
You will need:
140 ml warm water
1 tsp dried yeast
1 pinch salt
1 tbs extra virgin olive oil
180 g strong plain flour
- Mix the water, salt and yeast
- Put the flour in a big bowl and make a well in the centre
- Add the water mix and the oil and then stir to make a dough
Now for the YOGA...
- Put the dough on a floured surface and knead (energetically!) for a good 5 minutes. If you’re not out of breath by the end of this part then you’re doing it wrong! (or maybe you’re just fitter then I am…)
- Pop your kneaded ball of dough in a greased bowl and place a tea towel over the top. Leave at room temperature for at least 30 mins (until nearly doubled in size)
- Once risen, take your dough and split it into 2 pieces. Take each piece and stretch and push it into the shape you want. There are various techniques for doing this, varying in complexity. If you’re feeling bold then why not try the old chucking it up in the air and spinning it technique? The theory behind this one is that the spinning pushes the dough out to the edges…
Topping – The fun part!
You will see that I haven’t given exact measurements here – you all know how cheesey you like your pizza so adorn at will!
You will need
I start off with a ladle of passata which I spread on with the back of a spoon. Then a sprinkle of oregano and a handful of grated mozzarella. Sometimes, I just leave it at that – with a few basil leaves added in the last couple of mins of cooking for good measure.
If, like me, you don’t have a pizza oven, then pop your boring old standard oven on to 200C (fan).
More topping suggestions
The world is your oyster. If you’re feeding friends and/or children then it can be fun to put out a selection of toppings and let people top their own. Some common examples might be:
Red onion, pepper, jalapeños, sweetcorn, ham, pepperoni, pineapple, mushrooms, cooked chicken…
Some other things to try might be:
Goats cheese, Stilton (or Gorgonzola if you want to be more authentic!), pear, rocket, chorizo, prawns, scallops, an egg, courgette (I’m a fan of this one!), chilli, or if Hugh Fearnley-Whittingstall is to be believed, cheddar and beetroot!