Simple Pizza Dough:
Ingredients:
200g plain flour
A pinch of salt
10g fresh yeast (if not on hand, you can use half a packet dried yeast and follow the instructions on the packet)
90ml tepid water, if needed add more
Directions:
Mix the flour and salt, put into a mound with a dip in the center. Then whisk the yeast in the water until smooth. Drizzle into the dip. Knead with your hands until it becomes soft dough. Work until the dough becomes stretchy and smooth. Make dough into a ball, place in a bowl and cover. Leave to rest for at least two hours. It should double in size.
The Mix: Half Potato and Half Italian Sausage Pizza
Serves: 2
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:
1 pizza dough (see above)
30g Grana Padano cheese, grated
½ a fresh chili, sliced
80ml double cream
1 tsp dried rosemary
150g fior di latte mozzarella, torn
250g new potatoes
10g wild rocket
230g tin of crushed tomatoes
300g Italian sausages, skin removed, flesh broken up
salt and freshly ground pepper
Directions:
Boil the potatoes in a medium pan. Cool and then peel skin off. Thinly slice before returning to the pan and cover with double cream. Add salt and fresh pepper to taste.
Preheat the oven to 220°C/Gas Mark 7. Roll out the pizza dough on a lightly floured surface. Once rolled into a ¼ inch think rectangle move to a lightly greased baking sheet. Lay out tomatoes over half the dough, and cover the whole pizza with mozzarella. On the white side, add the potatoes, Grana Padano and rosemary. Over the tomatoes, layer the chili and sausages. Bake in the oven for roughly 20 minutes. Crust will be golden brown. Garnish with pepper and rocket before serving.
Inspired Prosciutto and Mozzarella Pizza
Serves: 2
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
Pizza dough (use whole meal flour instead of plain flour, otherwise same as recipe above)
15g wild rocket
200g baby plum or cherry tomatoes, halved
2 sprigs of basil
230g tin of crushed tomatoes
3 slices of prosciutto crudo
150g buffalo mozzarella, broken into pieces
Salt and freshly ground pepper
Extra-virgin olive oil
Directions:
Mix plum tomatoes in medium bowl with salt, pepper, and a small handful rough chopped basil leaves. Finish by coating in extra virgin olive oil. Leave to marinate for 5 minutes while you prepare the rest of the pizza.
Preheat the oven to 220°C/Gas Mark 7. Roll out the dough out on a lightly floured surface into a large rectangle, about ¼ inch think. Move to a lightly greased baking sheet. Lay out the canned crushed tomatoes over crust. Season and bake pizza in the oven for roughly 20 minutes. Crust will be golden brown.
Carefully remove pizza from oven, add rocket, the marinated plum tomatoes, buffalo mozzarella, and basil. Season with salt and pepper to taste, add prosciutto and finish with a trickle of extra-virgin olive oil. Enjoy.
Now all that is left is for you figure out how you will ever choose between these two!