8 April, 2018, 12:00 am
Homemade no-cook pizza sauce
Makes four cups
4 cloves garlic, fine chopped
1 can whole peeled or diced tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon raw sugar
1 teaspoon balsamic vinegar, plus more to taste
1 teaspoon salt
Freshly ground black pepper
1. Place all ingredients into a food blender and puree. Process the ingredients until smooth, stopping the motor and scraping down the sides of the bowl as needed.
2. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for eight medium pizzas, depending on how much sauce you like on your pizza.
3. Refrigerate unused sauce for up to one week. To freeze the sauce, spoon any unused sauce into muffin tins. Freeze until solid, then pop the frozen cubes out of the mold and transfer to a freezer container. Freeze for up to three months. Thaw overnight before using on pizza, or microwave the cubes in 30-second bursts until they melt into a sauce.
Basic pizza dough
Makes three large pizzas
2 cups warm water
1 teaspoon white sugar (or try honey)
1 1/2 tablespoons dry yeast
2 tablespoons virgin olive oil
5 1/4 cups normal flour
1 1/2 teaspoons sea salt
1. In a small bowl or cup, add warm water then add yeast and sugar, let sit for five minutes to bloom, then stir to combine.
2. In a large mixing bowl, add the sifted flour and salt, and gradually add the yeast mix into the centre. If you are mixing by hand then use a fork until the dough starts to come together.
3. Add the olive oil into the bowl and fold through the dough.
4. On a lightly floured surface, remove dough from the bowl and knead until dough is smooth and elastic approximately 8-10 minutes (if dough is really sticky add a little extra flour).
5. Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave until doubled in bulk, approximately 90 minutes
6. Pre heat oven to 250Celsius.
7. Punch the dough down a few times to remove any air, and divide into three equal balls, let dough rest for 20 minutes.
8. Roll out into a circle till about 3mm thin or more for a thicker crust
9. Transfer to an oiled or floured baking tray, sauce top and cook!
Fried eggs and greens pizza
1 bunch green spring onions, trimmed
3 tablespoons virgin olive oil, divided
2 pizza bases
3 cups local green leafs (moca, spinach, watercress)
1 tablespoon fresh lemon juice
6 fried eggs
½ cup mozzarella or pizza cheese
1. Drizzle spring onions with one tablespoon olive oil on a baking tray and give them a toss. Roast in hot oven (195 degrees Celsius) until softened and charred black in spots, 8-10 minutes. Let cool; chop.
2. Prebake two rolled-out pizza dough
3. While bases are baking, toss greens in a medium bowl with lemon juice and a generous pinch of salt.
4. Remove pizza bases from oven then top with homemade pizza sauce, three fried eggs. Scatter half of greens over pizza and top with half of scallions and cheese.
5. Bake in hot oven until cheese melts.
Spicy lamb pizza
2 garlic cloves, finely grated
¼ cup tomato paste
¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
¾ teaspoon smoked paprika
¾ teaspoon sea salt, plus more
200gm minced lamb
½ cup tamarind chutney
2 pizza dough bases, room temperature
2 tablespoons olive oil, divided, plus more for drizzling
½ small red onion, thinly sliced
1 cup basil leaves (or any other green herb)
1 tablespoon fresh lemon juice
Crushed red pepper flakes (for serving)
1. Mix garlic, tomato paste, cinnamon, cumin, paprika, and ¾ tsp. salt in a large bowl. Mix in with minced lamb.
2. Prepare two pizza dough and roll out. Spread tamarind chutney evenly over base
3. Crumble half of the lamb mixture over base and brush edges with one tablespoon olive oil. Slide onto preheated baking sheet or pizza tray and bake at 195 degree Celsius until crust is golden brown, 6-8 minutes. Transfer pizza to a wire rack. Repeat with remaining pizza.
4. Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.