One of the things I like about cold winters is the chance to have lengthy movie nights at home with friends and watch a few movies back to back - think Lord of the Rings, Star Trek, The Matrix, Star Wars, The Hobbit etc etc.
For me I like to maximise the movie watching and vino time, and minimise the amount of time I have to spend slaving in the kitchen cooking something. So pizza ticks all the boxes, it can be prepped earlier in the day, customised for each persons likes/dislikes, and only needs a short time to cook. Excellent!
Plus there's not much in the way of dishes so good news on the cleaning up front too!
This pizza dough can be rolled quite thin if that's the way you like your pizza or a bit thicker if you want a more substantial base! Either way it's still pretty damn good. Enjoy.
TOMATO & SALSA VERDE PIZZA
Adapted from a recipe by What Katie Ate
1 2/3 c ‘00’ flour (250g)
small pinch caster sugar
small pinch salt
30 ml olive oil
1 1/4 tspns dried yeast
1/2 c water (125ml)
2 cloves garlic - chopped
3 tblspns salted capers - rinsed
3 tblspns baby gherkins (cornichons)
1 green chilli - seeds removed thinly sliced
large handful each of flat leaf parsley leaves, basil leaves, mint leaves
2 anchovies - drained
1/4 c pine nuts (40g)
2 tblspns red wine vinegar
1 tblspn Dijon mustard
1/2 c olive oil
6 tblspns Mozzarella - grated
6 tblspns Labna
4 tblspns semi dried tomatoes
2 tblspns chilli flakes
freshly ground black pepper
mint & basil leaves to garnish
Turn the dough out onto a floured worktop and cut in half, then roll each piece into a round about 28 cm in diameter. Or you can divide each half into three and roll into rounds of about 12 cm. Place the pizza rounds on an oven tray covered with baking paper. Let rest for 15 mins. Place a pizza stone or heavy baking sheet in the oven and pre heat to 200 C (fan forced).
To make the Salsa Verde - place all ingredients in a food processor and whiz to a thick creamy paste.
Place the pizza in the oven without toppings by sliding the baking paper onto the hot pizza stone/baking tray for 5 - 10 mins until just starting to bake. Remove rounds from oven (slide baking paper onto a cold baking tray). Spread the Salsa Verde over the pizza rounds, top with grated mozzarella and torn Labna, followed by semi dried tomatoes and chilli flakes. Slide back onto the pizza stone/baking tray and cook pizza in the oven for a further 10 mins until the pizza rounds are starting to colour and cheese is melting.
Remove the pizza from the oven and scatter with mint and basil leaves, followed by ground black pepper. Add a little olive oil to 1/4 c of the Salsa Verde and drizzle over the pizza.
Makes 2 medium or 6 small pizza.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015