Pizza
Toppings by Narelle, pizza base by Yves
- Pizza base ingredients
- 250g flour
- 1 pack of baker's yeast
- 1 glass of water
- 1 teaspoon of salt
- Topping ingredients
- cherry tomatoes
- garlic
- 3 teaspoons of tomato paste
- a teaspoon of sugar
- red peppers
- aubergines
- 2 packets of mozzarella di buffala
- Method
- Pizza base
- Mix the flour, yeast and salt together.
- Add water little by little, kneading as you go. All the
flour should get incorporated, and by the end of the
kneading process the dough should no longer be sticky or
wet, and feel kind of bouncy. This takes about 5 to 8
minutes of kneading, and is the part that requires the most
experimentation. If however you don't seem to get it right,
don't worry too much: the recipe will still work, only your
base won't be quite as nice.
- Cover the dough and leave to rise for an hour (or ideally
overnight).
- Knead again. Flour, and spread.
- Toppings
- Sauce: lightly dice cherry tomatoes in food processor, strain (reserve the juice in a separate container). Gently sautee tomatoes with grated garlic clove, tomato paste and a teaspoon of sugar
- Red peppers: brush with olive oil, lightly salt and bake, then remove skin and slice
- Aubergines: slice, lightly salt and pan-fry in a little olive oil until soft
- Mozzarella: drain and slice
- Putting it all together
- Pre-heat oven to the highest setting
- Spread pizza base onto baking tray
- Lightly brush base with olive oil
- Spread a couple of spoons of tomato-based sauce on top
- Add aubergines, red peppers and top with mozzarella
- Bake in the oven until the cheese bubbles (about 8 minutes)
- Serving suggestion
- Serve with a glass of red wine.
