Pizza Dough and Sauce
Pizza is a favourite in our house especially when feeding guests. They can be made in advance and they always impress.
500g high grade flour (standard flour works ok as well)
325ml lukewarm water (should be body temperature)
Dissolve the yeast in water.
Add to flour and salt.
Knead for approximately 8 minutes.
Place the dough in a bowl and cover lightly. Leave in a warm area to double in size.
Roll out to the desired size. This quantity covers approximately two oven trays.
2 tbsp olive oil
½ onion diced
2 cloves of garlic, chopped
2 tins of chopped tomatoes
1 tbsp balsamic vinegar
1 tsp sugar
oregano, basil, and/or marjoram, fresh or dried
Heat the oil in a frypan and fry the onions without colour.
Just before the onions become soft add the garlic. Continue to fry for 2 minutes.
Tip in the tomatoes, vinegar and sugar.
Leave simmering until the sauce is thick, approximately 15 minutes.
Add the herbs.
Spread over the pizza bases. You will probably have some left over for your next pasta dish.
Quantities have been given but this sauce is all about your taste so experiment a little.
Grated tasty cheese – the tastier it is the less you will need
Chicken, quickly fry in a pan first
Sprinkle your chosen toppings over the sauce. Finish with the cheese.
Bake in a hot oven 220ºC for 8 mins. Pre-heating the oven is essential for a crisp base.
These are just a few topping ideas, the possibilities are endless. I only use 4 or 5 ingredients on each pizza otherwise the flavours get a bit muddled. Pizza is a great way to use up all those little bits in the fridge.
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