Friday, March 20, 2009

Fallback dinner

I was exhausted from a day of sewing, Chris was exhausted from a day with the kids (who knew children could be so tiring?!) and we opened to door to a very empty looking fridge. The fallback plan? Pizza. Always pizza.

We use a Tupperware recipe for the base and add whatever ingredients we have in the fridge. Zucchini, eggplant, tomatoes, onion, garlic, some herbs, sun-dried tomatoes, olives. Everything tastes yummy when it's on pizza!

We're not feeling very loyal to this pizza base recipe as it is sometimes a bit doughy and sometimes a bit dry and crumbly so the search continues for a better one.

Oh, by the way we do not own the "That's-A-Bowl Junior" or the "TupperChef Spatula" or the "TupperChef Utility Chef Knife" called for in the original recipe and our pizza turns out just fine.

1 ¾ cups SR flour
Pinch of salt
60g shredded cheese *
7g sachet of dried yeast
¼ olive oil
2/3 cup boiling water
Cracked black pepper *
Some herbs *

(* = optional ingredients)

Preheat oven to 220c. Line a baking tray with baking paper.
Place all the ingredients in a bowl with a lid. Shake the bowl until the mixture forms a ball. Remove the dough and press it out with your fingertips into the baking tray. Set it aside for 10-15 minutes to rest and rise slightly while you prepare the toppings.
Add topping and bake for 20-25 minutes until golden brown and the base is crisp.

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