Is it just me or is pizza the most perfect food ever created by humanity? Few things go together better than dough, tomato sauce, cheese and basil. Maybe cake and frosting, nuts and chocolate, and lemon and cream cheese come close (am I dessert fixated or what!?).
I especially love pizza with strong-flavoured cheeses. Mozzerella is fantabulous as a basic pizza cheese, but adding a brie or goats cheese takes pizza to a whole new level. Here’s how! (makes one large pizza, simply double or triple quantities to feed more people)
For the pizza -
- 200g plain flour
- 7g (1 sachet) dried yeast
- pinch salt
- 1tbsp cornmeal
- 4tbsp olive oil
- 5tbsp hand hot water
- 3tbsp tomato pasta sauce or tomato puree
To make the dough, weigh your flour into a bowl and add the yeast and salt. Stir in your olive oil and enough water to get a dough going. Once the dough has come together, use your hands to gently knead it, either in the bowl or on a worksurface for a few minutes until the dough is springy and soft.
Let your dough rise for 45 minutes to an hour – in which time it should roughly double in size. Towards the end of the rising time, preheat your oven to 200C/400F/gas mark 6 and oil a large flat baking tray with some olive oil. I also scatter cornmeal over the tray to give my pizza crust a crunchy exterior but that isn’t essential. If you’re interested though, you can get coarse corn meal in most health food shops.
Time for the toppings! These are the ones that I love…
- 1tbsp olive oil
- 55g goats cheese, cut into rounds
- 1/3 sliced red onion
- 1/2 sliced pepper
- 40g sliced mushrooms
- basil leaves
Load up your pizza and cook for around 15-20 minutes. Enjoy!
What’s your favourite pizza topping?