Friday night pizzas

My partner has given up meat on Fridays for Lent. It’s fun, a good challenge, having gotten so used to cooking with meat for him, coming up with meat free meals on Fridays. On the way home this evening he announced that a Margarita pizza would go down a treat. So pizzas it was! We invited the downstairs neighbours up to join us before they headed out to play their Friday night gig, and a great pizza was had by all, each to their own requirements. We had a vegetarian pizza with olives, roast capsicum and semi-dried tomatoes; BBQ chicken; and of course, Margarita.

Pizza dough

Makes 4 bases

500 grams bread flour
1 teaspoon sea salt
2 teaspoons dried yeast
2 teaspoons olive oil
750 milliletres hot water

Combine the dry ingredients thoroughly. Ensure the water is the temperature of a hot bath. Make a well in the centre of the dry ingredients and add ¾ of the water, combine with the dry ingredients. Continue to add enough water to make a soft dough. Knead the dough until it feels silky to the tough. Spray with water or cover with a clean damp tea towel and leave in a warm place till doubled in size. I leave mine on the open door of the oven, with the oven turned on to 100-150oC. When doubled in size, divide the dough into four. Flour a chopping board or clean work surface, shape the dough into four balls, flour and leave them to rest on the board. Meanwhile, make the pasta sauce.

Pizza sauce

1 cup tomato passata
1 clove garlic, crushed
1 teaspoon olive oil
1 sprig fresh oregano

Heat the oil in a small saucepan, add garlic, and gently cook on a low heat. When garlic has softened, add the oregano and cook till fragrant. Add the passata and simmer till the sauce thickens slightly. Turn off the heat. Reserve 2 tablespoons to make the BBQ sauce.

BBQ sauce

2 tablespoons pizza sauce
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 pinch smoked paprika
1/2 teaspoon sweet paprika
1 teaspoon Worcestershire sauce

Combine all ingredients, stirring till sugar is dissoved.

BBQ chicken pizza

Makes 1

2 tablespoons BBQ sauce
60-80 grams mozzarella cheese, thinly shaved
80 grams roast capsicum, roughly chopped
1/2   chicken breast, partially frozen
1/2 rasher Middle bacon, diced

Slice the partially frozen chicken breast as thinly as possible. Allow chicken slices to defrost at room temperature. If using a pizza stone, place it in the oven. Preheat the oven as high as it will go. When the oven and pizza stone are hot, remove the stone from the oven. Roll out one ball of pizza dough to make a thin base and place on the hot pizza stone. Spread the BBQ sauce evenly over the base. Layer the cheese on top of the base and evenly scatter the capsicum. Arrange the chicken slices around the base, and then the bacon pieces, trying to keep them perched atop other ingredients where possible. This will allow them to crisp better. Bake in a hot oven till crisp and golden. Slice and serve.

Margarita pizza

Makes 1

1   pizza base
3 tablespoons pizza sauce
1/2 teaspoon dried oregano
60-80 grams Mozzarella cheese, finely shaved

If using a pizza stone, place it in the oven. Preheat the oven as high as it will go. When the oven and pizza stone are hot, remove the stone from the oven. Roll out one ball of pizza dough to make a thin base and place on the hot pizza stone. Evenly spread the pizza sauce over the base, arrange the cheese slices evenly over the top. Sprinkle over the  dried oregano. Drizzle over any remaining pizza sauce. Bake in a hot oven till crisp and golden. Remove from oven, slice and serve immediately.

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
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One Response to Friday night pizzas

  1. Pingback: Pizzaria! | Susan's Sumptuous Suppers

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