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This is a Ward family favourite, always a hit. The Pizza base is from the old Red Centre Pizza Cookbook, and is really light and fresh tasting. You can either roll out the dough to make four individual smaller pizzas or two big rectangular pizzas to cover two trays completely. With a personal twist to the topping, it can cater for all tastes. The tomato base makes a good start for a fabulous pizza to come.
Pizza dough serves 4 1 tsp organic raw sugar Combine sugar, warm water and yeast in a mixing bowl, cover. Stand in a warm place for about 10 min or until frothy and foamy. Add salt, oil and extra water to the yeast mixture, combine. Add the flour and mix to soft dough. If the dough sticks to the sides of the bowl, add a little more flour. Knead the dough on a lightly floured surface for 10 mins. Place dough in lightly oiled bowl, cover. Stand in a warm place for about 45 mins or until dough has doubled in size. Knead dough on a lightly floured surface until smooth. Roll out thinly and place on baking paper covered oven trays. Tomato base (for two batches of pizza dough) 1 brown onion, finely chopped Brown the onion in a small saucepan. Add the garlic, and tomato puree, stir until well combined. Add remaining ingredients, stir until well combined. Gently boil for about 20 mins. Turn off the heat and use a hand mixer to make a smooth sauce for the pizza base. Pizza topping suggestions: Chicken and Banana (Our family favourite, try it) Cold sliced chicken/oven cooked chicken, finely cut Beef and Béarnaise (pizza Swedish style) Thinly sliced beef (freshly cooked for the gourmand, cold cut from the deli for others) Tuna, canned or freshly cooked Spread tomato base on pizza base then add your favourite toppings, followed by a nice handful of shredded mozzarella cheese. This recipe was kindly shared by team goodness family member, Emily Ward. |