Home Made Pizza
Base – per pizza
- 250g Wholemeal bread mix
- 15ml oil / knob of butter
- 330ml warm water
Toppings – Suggestions
- Packet of Mattessons Smoked Pork Sausage
- Strips of Bacon
- Chestnut Mushrooms
- Red onion
- Sweet Cherry Tomatos
- Can of Chopped tomatoes
- Cheese – Mozorella
Pizza is a dish which in my eyes cant be perfected. There’s so many different versions, not just in the toppings department but in the style of base also.
After watching my house mate make numerous amounts of bases from scratch, I had to join in. And what do you know, it makes all the difference. It’s also simple and easy, infact on the last few goes I used a pre-mixed bread mix giving just as good results. I even got lazy and didn’t bother letting the dough rise and still got great results.
The recipe below will give a nice solid base not crisp but able to hold the ingredients without flopping, and the ingredients are just a selection of my latest thoughts. Put what-ever on.
- Jamie reckons the ciabatta bread mix is the best premix available. I tried this, and the wholemeal bread mix – both produced equally good results.
- I put a smidge of chill paste on each slice of sausage
- Wash a surface clean, dry, pour bread mix on the side
- Make a wide shallow round hole in the middle
- Add olive oil or butter, and then the water
- Massage the sides of the flour cliffs into the water until the water is more like mud, then push the remaining flour over and turn into the dough
- Kneed the dough for 5-10min untill its got the even elastic consistency
- At this point I just rolled it out and put it on a baking tray ready for the toppings. Leaving to rise first will probably improve results.
- Put the can of tomatoes in a blender, add the basil, S+P, Chilli powder, and wiz
- Put the mix in a small sauce pan and boil for 15min to get a nice thick consistency
- Mean while if using mushrooms, courgettes or bacon fry in a pan first, I suggest doing the bacon first and letting the other bits soak up the flavour
- Arrange ingredients to taste on the base, I go for a scattered but even technique whilst not being scared to overload
- Put in oven for 10-15min depending on taste
- If using rocket(which I suggest) only add it along with the mozzarella for the last 5-8min of cooking.