Monday, September 27, 2010

Good pizza crust : Wk40/1

Serves 4-6 : Very easy : Takes longer because of rising time
3 tsp instant dried yeast
½ tsp sugar
80ml warm water
2 cups plain white flour
1 cup nutty wheat flour
½ tsp salt
1 cup warm water
Toppings of your choice. I used:
1 large onion, sliced
2 x 400gm whole peeled tomatoes, drained
2 Tblsp chopped basil
2 Tblsp balsamic vinegar
2 chicken breasts, cooked and shredded
1 red or yellow pepper, deseeded and cut in strips
150gm low fat mozzarella cheese

Place the yeast, sugar and 80ml warm water in a small jug.
Allow to stand for about 10 minutes while you:

Sieve the flours and salt into a bowl.
Add the cup of warm water and the yeast mix.
Mix well with the dough hooks on your hand beater.
Knead lightly and set in a warm place to rise for an hour or so.

Chopped the drained tomatoes and place in a saucepan with the basil and vinegar.
Simmer for about 10 minutes to allow the juices to reduce.

Heat the oven to 220ºC.
Spray 2 x 25cm pizza pans with non stick cooking spray.
Knock down the dough and knead briefly.
Roll out the dough or use your hands to press it into the pans.
Spread with the tomato mix.
Scatter the chicken. onion and pepper slices over.
Cut, tear or grate the cheese and place on the top of each pizza.

Bake for 25 – 30 minutes and serve with a salad on the side.

This is great a pizza crust. If you use lots of tomato, as I do, you may need to cook it an extra 5-10 mins. I have yet to find a restaurant or pizza place that uses enough tomato for my tastes. I even put extra halved cocktail tomatoes on mine.

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