Hawaiian & Portobello Pizza

Why wait an hour for pizza delivery when you can make your own in the same time with fresh pizza dough and as much topping as you like?
Plus, I guarantee it's cheaper and more delicious!

Don't believe me?
Then give this a try and tell me your verdict.

PIZZA DOUGH
Makes a 12x12" pizza.

150ml warm water
1/2 tsp sugar
1/2 tsp sea salt
1-1/4 tsp instant yeast
3 tbs extra virgin olive oil
225g bread flour

Stir sugar and salt into warm water to dissolve.
Sprinkle yeast over water and set aside for about 10 min to activate the yeast.
Add olive oil and flour. Stir till dough comes together. 
Then knead till smooth and springy.

Place ball of dough in a large flour-dusted bowl. 
Proof for about 30 min till double in size.

Punch dough down. Rest 5 min.
Flour the dough ball generously, then press evenly into a greased 12x12" pan.


Spread pizza sauce on top of the dough. (I took a short cut today and just used pasta sauce from a jar.) Sprinkle generously with oregano and some freshly cracked black pepper.

Then layer on your favourite toppings.
For Hawaiian: ham and pineapple cubes (I used canned pineapples, drained and rinsed) 
For Portobello: bacon and portobello mushrooms, sliced

Finally, sprinkle with mozarella cheese. 

Bake in a 200*C oven for about 20 min.  

Best enjoyed when still warm!

More pizza ideas: 

 

Half & Half Pizza :: Smoked Salmon & Hawaiian

Can't decide what pizza to have?
Have 'em both!

The boy loves his hawaiian.
And I wanted smoked salmon.
So we had both :)

This is a simple and fairly quick meal to make. And this includes making the pizza base from scratch! Once you've had homemade pizza base, you'll think twice about buying that awful frozen pizza base from the supermarket. (God knows how long it's been sitting in the freezer collecting ice crystals.)


PIZZA BASE
Makes a thin 12" (30cm) pizza base.

120ml lukewarm water
1/2 tsp sugar
1 tsp instant yeast
2 tsp olive oil
200g bread flour
1/2 tsp salt

Sprinkle sugar and yeast over water. Set aside for 10 min till frothy.
Add in the rest of the ingredients and mix till a dough forms.
Knead till smooth and springy (about 20 min by hand, 10 min by machine).

Place the ball of dough in a large flour-dusted bowl.
Proof for about 30 min or till it doubles in size.
(While you wait, prepare the pizza topping.)

Generously flour your work surface.
Tip out the dough and flour the top.
Press or roll out dough to a 12" circle.
If dough keeps springing back on you, let it rest for a few minutes.

Prick the dough with a fork (so the dough won't balloon in the oven).
Place dough on a pizza stone sprinkled with bread crumbs or cornmeal, or on a greased and floured baking pan.

Brush the pizza base with a little olive oil.
Top the pizza with your flavour of choice.
Bake at 200*C for about 10-15 min till the cheese has melted and browned slightly.

HAWAIIAN TOPPING for half 12" pizza:
1 cup shredded mozzarella
2-3 slices of ham
1/2 cup pineapple chunks (canned pineapples, drained, will do just fine)

Sauce:
2 tbs tomato puree
1 tsp tomato ketchup
2 tsp balsamic vinegar
1 tsp sugar
2 tsp oregano
1 tsp basil
dash of cayenne pepper
salt & pepper to taste

Combine all sauce ingredients.
Spread on pizza.
Sprinkle ham and pineapples, then mozarella.

SMOKED SALMON TOPPING for half 12" pizza:

50g smoked salmon

1 small cucumber, thinly sliced

1 small red onion, thinly sliced

Sauce:

3 tbs cream cheese (I used mascarpone) 

1/2 tsp dill tips 

salt & pepper to taste

Combine all sauce ingredients.

Spread on pizza.

Sprinkle onions, salmon and cucumbers.

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