I love how red they are. For any tomato base dishes, I highly recommend using ripe tomatoes and avoid raw ones! You can easily tell ripe ones since they are so red and they are rather soft and sweeter in taste. Exactly how tomatoes should be.
My pizza topping from upper left to lower right: courgettes, garlic, capsicum, blue cheese, pesto on a tea spoon, mushroom, roasted onion, white onion, grated cheese, bacon, piece of dough, rucola, & tomatoes.
Rucola is a very good compliment to salads, as pizza topping, as garnish and many more uses. They taste awful as they are but they blend well when used with other ingredients.
Dough rolling isn't my forte in this business and I know Italians would run after me with their fists if they see me using a rolling pin to flatten a pizza dough. Chill out amigos, I can't flip and throw a dough without messing out the whole kitchen! Otherwise, it is my sister who would run after me with that rolling pin on hand.
Voila! And there goes my pizza, I cannot make a round pizza so I made a.. well, rather you-really-can't-tell-what-shape pizza. Still taste good though so, buon appetite!
I missed my Sunday cheat day and had a day off from work when a though came to my head, why not make a pizza today? And so I started making it right away after that thought. I started with my focaccia dough which I gave three hours time to rise in the cold, knocking it down every hour, and then my tomato sauce cooked from fresh ripe tomatoes and let it simmered in low heat for at least an hour. I used fresh ingredients as well and I used a lot of dried herbs which I bought from Italy. My base were ready and I poured my heart on making them. Building the pizza is easy but two things needs to be made to perfection when making one: the dough and the sauce. With that two things perfectly made, your pizza would be an absolute cheat day treat whatever topping there would be. I like my pizza filled with many different toppings, I mean come on! Why eat a pizza with less? More is good. That is why if I make my own pizza, it better be good otherwise I would be depressed for at least a week! I am not joking, it breaks my heart to eat bad food. It. just. does. I am not the best pizza chef in town but I know how I want my pizza and I know how to make it. I am simple as that. I hope you all have a pleasant week ahead of you! My week will be good, my pizza turned out how I expect it to be and so this lady here is jumping in heart with joy. Adieu!
*I didn't use any recipe, but here's a -recipe- I tried before which worked well as well from food network.
But here's a rather rough measurement I did from the bread I did on this post:
2.5dl water, luke warm
25g fresh yeast
1dl olive oil
-Crumble the yeast in the water, add salt, honey & olive oil. Mix.
-With a ball whisk, gently mix the flour onto the wet ingredient mix.
-If you start to have a thick batter, start to use your hand to mix in the rest of the flour.
-If the dough seems a bit sticky, add more flour and if it is a bit hard add olive oil and then knead.
-Be sure that you knead the dough for at least 10 minutes. It takes about that long until the gluten starts working.
-Take a clean bowl and rub in some olive oil and place the dough in it and let it rise for three hours inside your fridge and for every one hour, knock it down with your fist until all the air is out. Do that twice.
300g ripe tomatoes, sliced
2 medium white onion, chopped
4 cloves of garlic, chopped
100g or a small jar of sun dried tomatoes, drained and chopped
A dash of balsamic vinegar
A handful of fresh basil
2tsp of dried chili
Seasoning: Sugar, Salt & pepper
-In a saucepan and on medium heat, caramelized the onion and garlic by frying it on olive oil until light brown.
-Add chili and fry until you can smell the spiciness of the chili.
- On high heat, add the splash of balsamic vinegar and let it evaporate.
-Add the tomatoes, dried tomatoes and half amount of the basil.
-Add the seasonings and let it simmer for at least an hour tasting it every now and then while removing the scum which will form on top of it.
-Add the rest of the basil once the sauce is good in taste and has simmered enough for the flavors to combine.
-With a hand blender or just an ordinary blender, make a purée out of it.