We were super excited to make pizza from scratch on Tuesday - we made our own pizza base, and our own pesto, and it was the greatest pizza we've ever eaten. I was so excited, I want to do it again soon!
The pizza base cooked light and soft, and it was so delicious. It was uncomplicated to make, and didn't need that long to rise, and now that I've had homemade pizza base I'm not sure I want to go back to store bought.
tomato and pesto pizza
1 large pizza base
2 tablespoons of tomato paste
1 clove garlic, minced
about half a cup of spinach pesto (maybe more - I didn't really measure)
two roma tomatoes
a handful of spinach leaves, roughly shredded
some sliced olives
Combine tomato paste and garlic, and spread thinly across pizza base. Thickly spread the pesto on top. Don't spread all the way to the edge - leaving some gap helps the crust rise and form and be delicious. Slice the roma tomatoes so they are circles, and place around and across the pizza. Cover with some olives and spinach leaves, and drizzle the olive oil over the top.
Bake in the oven at 200C for about 20-25 minutes.
pound together half a bushel of shredded spinach leaves (not the stems), with a large handful of pinenuts, and a lot of olive oil.
loosely adapted from Charmaine Solomon's Complete Vegetarian Cookbook, whereby 'loosely' I mean D was very approximate in the measurements and times and things, but the ingredients are the same.
1 1/2 cups of flour, half plain half wholemeal
1/2 teaspoon salt
tablespoon of yeast
1/2 cup lukewarm water
1 teaspoon sugar
2 tablespoonish of oil
Sprinkle yeast over water, leave for a few minutes, then add sugar, stir to dissolve. Sprinkle a teaspoon of flour over the top and leave it for 10 minutes until it froths. Put flour and salt into a bowl, add yeast mix and oil. Beat with a wooden spoon, then knead for about ten minutes. Oil a bowl, put ball into bowl, move around so the ball is oiled. Leave for an hour to rise.
After it has risen, punch it down, then roll out (or attempt to spin out). Makes one big base.