15 February 2015

Home-made Gorgonzola, Parma ham, honey, seaweed and tomato pizza with rocket

EVERYONE LOVES PIZZA, don't they? It  makes me sad seeing people picking up one of the supermarket-made efforts.  The bases taste like cardboard and the fillings are really low quality, so why not give making your own a go? It's easier and quicker than you think...

INGREDIENTS (Makes one pizza)

For the dough

250g strong organic flour, sifted (plus extra for kneading)
14g Organic fast action yeast (I use Doves Farm)
Pinch of sea salt
Couple of glugs of olive oil
200ml warm water  (at blood temperature to active the yeast)

Tomato base

Three teaspoons tomato puree
One clove of garlic, finely grated
Splash of hot water
Teaspoon of dried oregano
Pinch of salt

Filling

You can design your own to suit, but here I went for...

200g Gorgonzola
3x slices of Parma ham, torn
Half an onion, finely sliced
1x Mozzarella ball, grated
1x ripe tomato, finely sliced
1x tablespoon honey
Handful of rocket
1 tsp Mara seaweed, Shony 
Freshly ground pepper

METHOD



1) Sift the flour into a bowl and add the salt and olive oil.  Dissolve the yeast in the warm water, create a well in the centre of the flour mix and gradually add the liquid.  Mix with a spatula or by hand until roughly combined.


2) Place dough mix onto a floured surface and lightly knead for three-four mins until a smooth dough is formed.  You'll know it's ready by pinching it - the dough should recoil slightly, but hold the pinch mark.


3) Shape into a smooth ball and place back in bowl, in a warm place and cover tightly with cling film.  Leave in a warm place for around 30-45 mins until doubled in size. "TIP: Make a  bigger batch and freeze.  That way you can just defrost and roll out.



4) While the dough proves, place a pan on a low heat and add oil.  Gently fly garlic for ten seconds, then add the tomato puree.  Quickly stir and add a good splash of hot water, stirring vigorously to combine.  Allow to cool slighty.


5) Pre-heat oven to hottest setting.  Roll out dough, it should have doubled in size by now.  I find this base suits a more deep-pan style of thickness, but feel free to roll as thing as possible for a thin crust. Prick the base with a fork, then spread tomato sauce evenly and add desired toppings.


6) Place on top shelf for around 15 mins.  Leave to stand for a couple of minutes before slicing and serve.













2 comments:

  1. Hold the ham for me, I might switch it for Aubergine, but the other flavours sound great - I keep meaning to pick up some Shony! Yum

    ReplyDelete
  2. First time I've used it. Got a couple other kinds to try!

    ReplyDelete