Tuesday, July 1, 2014

Homemade Pizza Bread with Rosemary, Thyme, Potatoes/Sausage Topping

Its FIFA time and today we just wanted to munch something while watching the match. And I am Messi ka huge fannnnn. So that something needs to be very yummy. I had a pack of instant yeast which i purchased from Crawford Market Last Saturday. So what better to make than Thin Crust Pizzaaaaa at home .. BTW the kneading of dough was courtesy my husband "Mr Udayan Singh" as its a very tiring job to do and requires too much "dum" which I lack obviously ;). So credits to male power ;) And toppings are all my favorite sausages, potatoes, caramelized onions etc etc ... You can choose any topping of your own.

Ingredients

For Pizza Dough
  • 2 cups all purpose flour
  • ¾ cup luke warm water
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp olive oil

For Pizza Sauce
  • 2 tsp olive oil
  • 1 tsp butter
  • ½  white onion, chopped
  • ¼ c celery, chopped
  • 1 clove of garlic, chopped
  • 2 tbsp  tomato sauce
  • 3 fresh  tomatoes puree
  • 1 t basil, dried
  • 1 t oregano, dried
  • ½ t salt
  • ½ t sugar
  • ¼ t black pepper
  • 1 bay leaf
  • 1 t fennel seed

For Toppings

1. Veg Topping
  • 1 potato cut in round shape
  • 1 teaspoon thyme tips
  • 1 small handful of fresh rosemary leaves
  • 1 tsp lemon juice
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Mozzarella Cheese


2. Non Veg Topping
  • 4 chicken sausages
  • 1 white onion sliced
  • 1 teaspoon thyme tips
  • 1 small handful of fresh rosemary leaver
  • 1 tsp lemon juice
  • Extra virgin olive oil
  • Salt
  • Freshly Ground Black Pepper
  • Mozzarella Cheese 


Method

For Pizza Dough and Base
  • Pile the flour and salt on to a clean surface and make an well in the centre. Add your yeast and sugar to the lukewarm water mix up with a fork and leave for a few minutes, then pour into the well.
  •  Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour, at this moment add 1 tsp olive oil (it helps you to knead). When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
  •  Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have smooth, springy, soft dough.
  • Place the dough in a lightly greased bowl. Cover with plastic wrap and let double in size for about 2 hours.
  • After 2 hours your dough will rise to double the size. Divide the dough in two. Wrap one half in plastic wrap and freeze for another batch. With the other half, divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
  • Take a piece of the dough, dust your surface and the dough with a little flour, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge
  • When you're ready to cook them, preheat your oven to 250°C/500°F
  • Put two of the rolled-out dough rounds onto each of two oiled baking sheets. At this stage you can apply your topping.

For Sauce
  • Melt butter and heat olive oil in a large pot over med heat
  • Add the onion, celery and garlic and sauté until soft
  • Remove to blender and puree until smooth then return back to the pot
  • Add in tomato sauce and tomato paste and stir
  • Add the rest of the ingredients and allow it to simmer on lower heat for 30 to 60 minutes
  • Remove the bay leaf before using on your pizza

For Veg Topping Pizza
  • Fry potatoes till they are nice and crisp.
  • Smear the tomato sauce evenly over the pizza base. Toss fried potatoes in a bowl with the rosemary, thyme, a good lug of olive oil, a small squeeze of lemon juice and a pinch of salt and pepper. Scatter them over the pizza base and put small torn-up pieces of mozzarella into the gaps. Cook until crisp and golden. Your Veg Pizza is Ready J

For Non Veg Topping Pizza
  • Sauté sliced onions in olive oil so that they are lightly caramelized.
  • Add small cut sausages with onions and let them get fresh flavours of onions.
  • Smear the tomato sauce evenly over the pizza base. Toss sausage and onion mix in a bowl with the rosemary, thyme, a good lug of olive oil, a small squeeze of lemon juice and a pinch of salt and pepper. Scatter them over the pizza base and put small torn-up pieces of mozzarella into the gaps. Cook until crisp and golden. Your Non Veg Pizza is Ready J


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