I always think of homemade pizza dough as being rather labourious, so I was happy to see some on Where's the Beef that promised to be dead easy. Hooray! Chris & I gave it a go, and it really is!
You can see the recipe here, we followed it exactly, but let the dough rest for about 30 mins, allowing it time to double in size and get all nice & puffy. The dough on the left had been sitting for about 10 mins, and looked almost exactly as it did when we made it - giving it that extra 20 mins was a good idea.
Our toppings were nice & simple, and made use of the incredibly large bunch of silverbeet we'd received in our vegie box.Tomato Pizza:
Tomato
Garlic
Salt
Pepper
Olive Oil
Basil
Sprinkle the tomatoes & garlic with a pinch of salt & let sit for 10 mins (to release excess tomato juices & get rid of garlicky garlickness).
Pour off the excess liquid.
Mix in olive oil & basil - voila!
Silverbeet Pizza:
Silverbeet
Onion
Olive oil
Lemon juice
Oregano
Artichoke hearts
Pine nuts
Blanch some silverbeet in boiling water then cold water.
Squeeze out the extra juices.
Slice the silverbeet finely, then add some lemon juice, oregano & olive oil.
Put it on the pizza, and top with the artichokes & nuts.
Yum!
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I love making pizza! So light and fluffy and delicious. And never 'accidentally' covered in cow cheese
ReplyDeleteThose are some great topping combinations! Love the before and after proving shots. :-)
ReplyDeleteWe've likewise been overloaded with silverbeet for a month or more now - I'm struggling to work out what to do with it all.
oohI'll have to give this a go :)thanks for sharing
ReplyDeleteOhhhhhh....these look delicious!
ReplyDeletemust try the dough recipe,,, looks so good!
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