So, once you’ve got all ingredients it’s also important to remember to turn on your oven or stove! Also something I usually forget!
For this recipe we are using a large fry pan and a grill. Turn both of these on now, so they are hot and ready for cooking!
The fry pan should be on a low heat and the grill on full heat.
For the dough prep. we will also need a flour covered board (plus more for dusting), and a board for the pizza, once it’s cooked.
TOMATO PASTE INGREDIENTS:
1 400g can of diced tomatoes
1 clove of garlic
Balsamic Vinegar
A few basil leaves
**If you don’t like lots of garlic use half a clove instead. Balsamic vinegar can be substituted for Red wine vinegar, depending on your preference. If you can’t find, or don’t want to buy a bush of basil just to use a few leaves, there are products out there that will give you basil paste in a tube that can sit in the fridge for ages. They are usually located near the fresh basil in a supermarket.
METHOD:
Place tomatoes, garlic and basil in a blender. Add a splash of Balsamic Vinegar and blend until smooth. Set aside for later.
BASE INGREDIENTS:
1 ½ cups of self-raising flour
½ a cup of warm water
**You can also use a pinch of salt and a dash of extra virgin olive oil, but I prefer it without.
METHOD:
Place the self-raising flour and warm water, into a food processor and mix until combined. This shouldn’t take more than 10 seconds. Place the mixture onto the floured board, lightly cover dough and hands with flour to avoid the mixture sticking. Sticky mixture is very hard to get off! Knead the dough until it is the right consistency.. not too wet and not too dry.
If the dough is too wet, keep using lots of flour. If it’s too dry put a splash of warm water.
Use a rolling pin covered in flour (removing sticky dough from a rolling pin is worse than removing it from your hands) to roll out the dough into a rough circle. The circle should be able to fit in the pan you’re using and be about 1cm thick. Place it into the pan with some oil.
Add the tomato paste to cover and allow to cook for five minutes on low heat.
TOPPING INGREDIENTS:
Your topping can have any ingredients you wish, so long as it includes cheese! These are the ingredients I used.
Mild Hungarian Salami, sliced.
Parmesan Cheese, grated.
Mozzarella Cheese, tear up into little pieces.
**I’ve made this dish a few times and have changed the toppings around. I’ve used cocktail onions, capsicum and chilli as extra topping.
METHOD:
Very simple, but not very strict. Put on the ingredients in any order you like! If you’re using ingredients that need to be cooked, make sure they are cooked before putting them on.
First, tear up pieces of the mozzarella and dot it around the pizza. Add salami and cover with Parmesan cheese. Carefully take the pizza out of the pan and put onto the grill.
You can see one half covered with cocktail onions and the other half with chilli. I shared this with my boyfriend and there was no was I was having chilli on my half!
Slide tray back under grill, leaving the door open. You need to keep an eye on this, depending on your grill it could take as little as 5 minutes for the cheese to melt.
By this time it will start smelling really good!
Once you’ve got your pizza cooked to perfection take it out of the grill, cut and serve! We had ours with fresh spinach leaves and rocket! Yum!
Voila!
Have a go at making your own pizza and let me know how it goes!
Happy cooking!
Naé Danielle..
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