With the weather going down hill this pizza reminds me of the warmer weather. Sometimes a thin based crispy pizza is the perfect comfort food.
This one was topped with mozzarella, parma ham, rocket plum tomatoes and a special onion marmalade. Oh and a dusting of grated parmesan of course.
Makes 1 pizza, prep time = 1 hr -1hr30
300g strong white bread flour
200ml warm water
Half a sachet of dried yeast (4g)
2tbsp olive oil
Semolina to dust (optional)
pinch of salt
. Place the flour and salt in a bowl and make a well
. Dissolve the yeast in the water and bit by bit add to the flour bowl first mixing in with a spoon
. Once all the water is in you will be left with quite a wet dough. Scrape down the sides of the bowl, cover and leave to rise for 30 mins to 1 hour.
. Pre-heat and oven to 200 degrees
. Remove the dough from the bowl and knock the air out. Using plenty of flour knead the dough for a few mins adding flour to stop it sticking
. Leave aside for 5 minutes then roll out on a floured work surface
. Roll the base as thin as you like it, I prefer a thin base personally.
. Transfer the pizza to a semolina dusted tray or a lined baking tray
. Top the pizza with whatever you want and then bake for around 15-20 minutes
. Turn the temperature down to 180 after 10 minutes to avoid burning and if you can slide the pizza directly onto the oven shelf to get the base extra crispy.
Often for the pizza sauce I keep a jar of tomato or pepper pesto in the fridge and just add chopped garlic and dried oregano and then the secret ingredient a tbsp of tomato ketchup just to sweaten and let down the sauce.
When the pizza is cooked I add rocket and also brown sugar and balsamic caramelised onion. Here's the recipe for the onions
Prep time =30mins
4 red onions peeled and sliced
2tbsp brown sugar (any type)
1tbsp veg oil
100ml balsamic vinegar
Salt and pepper to season
. Heat a large saucepan to a medium heat and add the oil
. Add the onions and soften for 5 minutes
. Turn up the heat and allow the onions to colour a little for 5 more minutes
. Season and add the sugar and balsamic and cook down for a further 10-15 minutes or until the onions are soft and the liquid has reduced around the onions.