Sunday, February 24, 2008
When I was a kid, and pizza was not something you could buy in a restaurant or frozen in a supermarket or god-forbid get on the phone and have it delivered to your home in ten minutes, my mom used to make it almost every Sunday. It was a deep-dish, thick crust pie, made in a round dish and served in sector-slices like a cake. And it was absolutely delish.
I like to make mine on thin-crust, but still never skimp on the toppings. I hadn't made a pizza in quite a while, but this weekend I went to see my parents and made one. Such savory comfort-food it is.
25 gr. yeast
1/2 glass of warm water
3 tbsp vegetable oil
2 tsp sugar, 2 tsp salt
Crumble the yeast into the bottom of a large bowl, add sugar and salt, mix. Add the water and the oil, then flour and mix with hands until it stops sticking to your fingers.
sliced slightly fried mushrooms
sliced slightly fried ham
finely diced canned pine-apple
sliced black olives
basil (fresh or dry)
Cover the bottom of the baking tray with vegetable oil. Stretch the dough with your hands as much as you can (so it remains even in thickness). Then use a rolling pin or press it with your fingers until it covers the entire baking tray. Cover with tomato paste. Then cover with mushrooms and ham --> leek --> olives --> crayfish --> pineapple --> basil and finally mozarella.
Bake in a preheated (175C) oven for 15 - 20 min (until the sides of the crust are golden and the cheese is all melted).