Pizza, done a little differently
1/2 cup warm water
1 1/2 tsp olive oil
1 1/2 cup flour
1 tsp yeast
1/2 tsp salt
Mix the dry and the wet ingredients separately, then put the wet into the dry. Mix it up! Now, this may not be revolutionary, but add some chili flakes, oregano, basil and some ground pepper to this dough mixture. Simple, yes, but it does wonders to add an extra bit of awesome to your homemade dough. Remember to knead the dough until it becomes elastic, then leave it in a warm place for a few hours or until doubled in bulk.
The featured photo was my delicious supper this evening. What did I add for toppings? Well, when I get an antipasto plate from the Italian grocer in Ottawa some of it always goes towards making up a portion of my pizza toppings. Here’s what I used this time, including some extra tasty extras:
Sauce: pesto, tomato sauce
Cheese: bocconcini, mozzarella
Toppings: pickled eggplant, sun-dried tomato, olives, roasted red pepper, salami
The pesto and bocconcini are italicized simply because I highly recommend them. For most people, these aren’t typical toppings, but they should be. They add an extra bit of awesome, like the spices above, that bring your homemade pizza to a new level of greatness.
I hope you try these simple tips and, as always, enjoy!