Thursday, April 25, 2013

The Dubbo Chronicles 7. Covering your Bases...

The other day I went out to visit my friend Fran at Cumboogle View. We had decided we were going to make pizzas for lunch. They were delicious. We found a recipe for the bases which did not require any time for the dough to prove, and Fran had got a whole lot of scrummy toppings such as prosciutto, basil  baby spinach leaves, olives, mushrooms, anchovies, capers etc.

The whole process from pantry to table took only 40 minutes.

Recipe for Base:

375g (13oz) of plain flour
1 Tsp of salt
1 Tblspn of sugar
7g (1/4 oz) dried active yeast
Dried herbs to taste
2-4 Tblspns of olive oil
225-250mls of warm water

Combine all the dry ingredients into a large bowl and mix, including a sprinkling of dried herbs. 
Add in water and oil and mix to a dough. 
If dry crumbled bits of flour remain add a little more water.
Turn out onto a floured surface and knead.
Divide dough in 2 and roll out into 2 pizza bases.
Cover bases in sauce of your choice and toppings.
Bake in a preheated oven at 180 C for 20 minutes. Enjoy!

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