|I was reeeeally excited about the asparagus on my pizza!|
|This pizza is really just a vehicle for the veggies. And the cheeeeeeese.|
Great Spring Toppings
- onions - yellow or red
- one can tomato puree
- one 140g pot of pizza sauce tomato paste
from The Pioneer Woman Cooks by Ree Drummond, online version here
makes 2 pizzas, each enough for 2 people
can be made a few days before you want to use it!
- 1 teaspoon Active Dry Or Instant Yeast
- 1 1/2 cups warm water
- 4 cups All-purpose Flour (or you could use 2 cups wholemeal flour and 2 cups regular)
- 1 teaspoon Salt
- 1/3 cup Extra Virgin Olive Oil
- Sprinkle yeast over water.
- In a mixer with paddle attachment (you can do this by hand, you'll just need some muscle!) combine flour and salt. Drizzle in olive oil and continue mixing on low speed.
- Pour in yeast/water and mix until combined. Form a ball with your hands.
- In another bowl, drizzle some olive oil and then roll your dough around in it to coat it. Cover with plastic wrap and either (a) leave in a warm place for 1 hour to rise or (b) stick in the fridge for up to 48 hours to use later.
- When you're ready to use the dough, sprinkle some olive oil on a baking sheet and spread it out to cover all the surface area. Plop the dough on said baking sheet, and use your hands to spread it out as thick or thin as you want it. Don't forget the edge crust!
- Spoon on sauce, strategically place toppings, then sprinkle over with cheese.
- Bake for 10-12 minutes in a 220 C oven.
- Don't burn your tongue!