29 March 2013

Olive, pineapple and mushroom pizza

I love pizza! If you do too, please take a moment and read about my take on a good homemade pizza. This time I'm making pizza with one of my favourite topping combinations: olive, pineapple and mushroom. For me pineapple is a really important pizza topping but not so commonly used everywhere.

I'm very sorry that I can't reveal the proportions to my secret pizza dough. No, it's just that I have to make it with fingertip feel to get it right and I think it's something that everybody should learn. The secret is also partly in wheat rye flower mix for the dough. By the way I prefer a thin crust pizza with double cheese any day. I normally make a large batch of dough and then directly make several pizzas while I'm at it.

You'll need for the dough:

Wheat flour
Rye flour
Dry yeast
Olive oil

You'll need for the topping:

Black olives
Closed cup mushrooms
Pineapple slices
Olive oil

Make it so:

First make the dough, which can then rise when you're doing other preparations. Mix the dry ingrerients, then add some warm water at room temperature, that'll start the yeast working, and knead until the dough is nice and even. Then add a little olive oil and knead some more. Add more flour or water if your dough doesn't have the right texture. Now the dough shouldn't stick to the bowl. Cover with a tea towel and let rise in a warm room for about an hour.

Then make the tomato sauce. Bring water to boil, make x-cuts on the tomatoes and dip them into boiling water for about 30 seconds. They should now easily peel. Chop the onion and garlic cloves and start frying them in olive oil. When they are translucent add the peeled tomatoes and crush them. Let it simmer under cover for about 20 minutes while occasionally stirring. Towards the end add fresh basil leaves to the sauce and season with salt and pepper. Puree the sauce with a hand mixed and set to side.

Chop the mushrooms for the topping. I leave the olives whole and use pineapple slices from the tin and slice them into smaller pieces. When your dough is done, roll it out on a baking tray. If you prefer a fluffier crust you can let it rise again under a tea towel. Then spoon the sauce on the dough and put the toppings and cheese on it and bake at 220C for about 15 minutes.

If you're not used to making your own pizza, I really recommend you to try it. It's surprisingly easy and you can make it exactly to your own liking. I will be posting many other pizza recipes as I'm an pizza addict.

Stay hungry!

Your VegHog

No comments:

Post a Comment

Thanks for reading! I would very much appreciate any comments or suggestions from you.