THIS is the pizza recipe.
The one I was going to get all smug about, but the husbando gazumped me and sorted dinner out that night.
Only a little bit, though.
I love this pizza. Srsly, make the dough before you go to work, and when you come home the whole lot can be on the table in next to no time.
Its less smug, and more just a work of serendipity. And simplicity. And things just falling into place.
We start house renovation projects again tomorrow.
I need a little simplicity.
And the tomato sauce could be neither tastier nor easier.
First up, make the dough.
Put the flour and yeast into the bowl of your mixer.
You can do it by hand if you want,, but I bought my KitchenAid with the proceeds of the sale of my wedding dress.
I didn’t sell my wedding dress to knead pizza dough by hand.
Add the olive oil…
And turn on the hot tap.
Put the bowl with the flour and all in it on to mix.
Slowly add water, checking to see if the dough has come together yet.
This doesn’t have enough water.
Cover with dough with a damp tea towel and leave it in a warmish place for at least an hour.
When you are ready to actually make the pizza, turn the oven on.
Cut the cherry tomatoes in half and put them on a baking tray.
Drizzle with oil and vinegar, and sprinkle on some salt and pepper.
Grate on a little garlic if you’re feeling crazy.
I’m not alway feeling crazy, but certainly always ready to add garlic.
Roast the lot for about 15 minutes, until the tomatoes have browned a bit and are nice and soft.
Put it in a bowl and sort of mash it about a bit.
Listen, its the world’s easiest, tastiest pizza sauce.
Deal with it.
If you can’t deal with it, you are probably of the mindset that stuffing your own ravioli is straightforward and just what you want to do of an evening.
In which case, you probably don’t read this blog.
Or eat pizza.
Oil the baking sheet you are going to cook the pizza on.
And put the dough on it.
I’ll share a secret with y’all. I don’t really roll it out. I just sort of fling it at the sheet and stretch it a bit.
See my notes on rustic above.
And I also now do thin, but not tooooooooo thin.
Otherwise you just end up hungry half an hour later.
That’s a separate note.
A practical one, too.
Crikey. Thats not something that happens much around here.
Spread with the rustic goodness…
And whatever toppings take your fancy.
In the Little Pink Kitchen, this usually involves mozzarella and some sort of spicy sausage product.
It creates harmony in my life.
And it tastes good.
Drizzle with a little oil…
Bake the whole lot until the cheese is melted and the crusts are browned.
Halfway though eating, realise basil would make for a pretty picture. Stop your husband from tucking in, sprinkle with the basil and take a picture.
Pizza with super simple tomato sauce
Serves 2. Cooking time 1.5 hours (but that isn’t all spent actually cooking)
200g bread flour
1 tsp easy action yeast
4 tbsp olive oil
300g cherry tomatoes
1 tbsp balsamic vinegar
Salt and pepper
I clove garlic
Toppings of your choice
1. Put the flour, yeast and 2 tbsps of the olive oil into your mixer bowl.
2. Turn on the mixer, and gradually add enough hot water to form a dough.
3. Allow the dough to knead for a few minutes, before covering with a damp tea towel.
4. Leave the dough for at least 1 hour.
5. When ready to make the pizza, pre-heat the oven to 180 degrees.
6. Chop the cherry tomatoes in half, and place on a baking tray with 1 tbsp of the olive oil, the vinegar, the garlic (grated) if using, and some salt and pepper.
7. Place the tomatoes into the oven for 15 minutes.
8. Remove the tomatoes from the oven and mash up to form the tomato sauce.
9. Oil a baking sheet and stretch the dough out to your desired thickness.
10 Spread with the squashed tomatoes and add toppings of your choice.
11. Bake, for 10 to 15 minutes, until golden brown.