Homemade Pizza

Artichoke Pizza

If you're like me, thin and soft pizza bases is your idea of moreish - don't let the dough get in the way of your toppings.

This month I have taken a trip down memory lane, when I used to make pizzas at The Sonic Restaraunt in Kaikoura - turns out I still love kneading dough!

Ingredients

Dough - 3 pizza bases

1 1/2 cups warm water

Pinch of caster sugar

4 cups plain flour

1 tsp salt

1/4 cup olive oil

Sauce - approx. 2 cups

1 can peeled tomatoes (crushed) 

1 white onion - finely diced and minced
  1 clove garlic - peeled and minced
  4 fresh basil leaves
  1 teaspoon dried oregano
  Pinch salt
  Pinch fresh ground black pepper
  Pinch sugar

  2 tablespoons olive oil to sauté.

Toppings - The world's your oyster 

Button mushrooms - finely sliced
Salami - finely sliced

Artichoke hearts - roughly torn 

Red Pepper - finely sliced 

Black olives - finely sliced 

Mozzarella - grated.

Instructions

preheat oven to 180 degrees celsius (bake)

Righto for the dough - Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Now for the sauce - Empty the contents of the tomato can in a mixing bowl. In a heavy bottom sauce-pot  add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Now it's party time!!! 
Roll out your bases on a lightly floured surface, place on an oven tray lined with baking paper, generously apply the sauce and mozzarella. Now top away! I always put a little mozzarella on top of the topping as well.
Bake until cheese is bubbling - if the topping needs more heat switch to grill at the end.