A late night pizza

Yesterday I met a man from Boston who had got drunk and bought himself a round trip weekend ticket stopping off in Paris to see Oscar Wilde’s grave and then on to London to stop in on Rough Trade.  Those were the sole objectives of his trip.  He was having a great time and hats off to him.  When I’ve had a few too many, I get really excited by the idea of making pizza.  I need to live a bit more. 

So late last night after perhaps a few too many hours in the pub, here’s the recipe we concocted…. I used the same method for the dough as I did with the Bolognese Pizzettas, but I upped the flour quantity to 450g and the water to about 175ml.  Then the rest was as follows:

For the sauce: 1 x 400g tin cherry tomatoes, 1 bay leaf, 3 sprigs of thyme, 1 squashed garlic clove, pinch Italian seasoning, zest of 1/2 lemon and a pinch of chilli flakes

Once you’ve made and kneaded the dough, leave it to rise.  We were in a bit of a hurry to eat so I left it by the oven (at about 100c) with the door open so it rose in about 30mins, not recomended for a brilliant dough, but perfectly good if you’re very hungry!  Alternatively, leave it to rise somewhere warm for about an hour and a half. We have a second oven which I preheated to 240c, place a large baking tray in there.

Meanwhlie, put the tomatoes and all the other sauce ingredients into a saucepan and let it simmer away for about 30 minutes, until it’s nice and thick.  Season. 

The rest of the topping is up to you really.  We added 150g mozarella (torn) and i fried a couple of handfuls of wild mushrooms and topped with some thinly sliced pepperoni.

When the dough is ready, flour a surface and roll it out quite thinly.  Brush the preheated tray with olive oil and place the dough onto it.  Spread with the tomato sauce and then top with the mozarella, mushrooms and pepperoni. Place in the oven for 10-15 minutes, until the base is crispy and the topping golden.  Cut it up and enjoy!

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2 Responses to A late night pizza

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