Tuesday, November 08, 2005

seafood pizza


Wednesday, October 12, 2005

Pizza Mortadella

Mortadella Pizza


Pizza crust
Tomato sauce

Mortadella (sliced in small and thin triangles)
Black seedless olives (sliced)
Button Mushrooms (sliced thinly)
1 white onion (sliced into cubes)
1 red bell pepper (sliced in small and thin triangles)
1 cup Mozzarella or flamingo cheese (grated)

Tomato sauce:
1 white onion (finely chopped)
4 Fresh tomatoes (diced)
Herbs (thyme and basil)
6 T. tomato sauce
1 T. tomato paste
½ cup water
3 T. olive oil

To prepare sauce:
In a hot pan, add oil and soften onion. Add herbs, stirring occasionally, add fresh tomatoes, tomato sauce and paste. Add water and simmer for about 5 minutes or until water has evaporated and sauce becomes thick.

Pizza crust:

1 tsp. active dry yeast
pinch of sugar
2/3 cup warm water
250 g. plain flour
1/2 tsp. salt
4 Tablespoons olive oil

To prepare crust

1. Preheat oven to 190 degrees C (375 degrees F or gas mark 5).

2. In a small bowl, place yeast, sugar and water and mix to dissolve.
Set aside in a warm place for 5 minutes or until mixture is foamy.

3. Place flour and salt in mixing bowl and combine. Slowly pour in yeast mixture and oil and process to make a rough dough. Turn dough onto a lightly floured surface and knead for 5 minutes or until soft and shiny. Add more flour if necessary. Flatten the dough using a rolling pin and form a flat circle and place on a greased baking tray. For thin crust, divide the dough into two and make to crusts. Let the dough rest for 15-20 minutes

4. Bake for 5 – 10 minutes until crust becomes light brown.

To prepare pizza:
Spread half of the grated cheese over the crust, then spread the tomato sauce over the cheese, add the rest of the toppings spreading the remaining cheese lastly. Bake for 5-10 minutes or until crust becomes golden brown and cheese is melted.