Pizza
The bottom of the pizza, called the “crust”, may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
All the Pizzas in these recipes can be frozen, cooked or uncooked, for up to a month. Reheat frozen cooked Pizzas, covered with foil with holes slashed in top, in moderate oven for about 40 minutes. Or cook frozen uncooked Pizzas, covered in foil in hot oven, for about 20 minutes; reduce heat to moderate, uncover Pizzas, cook for about another 30 minutes. These times are a guide only, all the different bases will need different times. When using dried yeast it is necessary to use reasonably hot water to activate the yeast. Each of these recipes will make two Pizzas.
PANTRY SEAFOOD PIZZA WITH SOFT CRUST
SOFT CRUST
1 teaspoon sugar
7g sachet dried yeast
1 1/3 cups hot water
4 cups plain flour
1 teaspoon salt
2 tablespoons oil
TOPPING
1 tablespoon oil
1 onion, chopped
400g can tomatoes
2 tablespoons chopped fresh basil
2 cups (200g) grated mozzarella cheese
200g can shelled prawns, drained
290g can clams, drained
185g can crab, drained
45g can anchovy fillets, drained
2 cups (200g) grated mozzarella cheese
2 tablespoons fresh oregano leaves
Soft Crust: Dissolve sugar and yeast in water in bowl, cover, stand in warm place 10 minutes or until mixture is foamy. Sift flour and salt into large bowl, stir in yeast mixture, then oil.
Turn dough onto lightly floured surface, knead for about 10 minutes or until dough is smooth and elastic. Place dough in lightly oiled bowl, cover, stand in warm place for about 45 minutes or until dough has doubled in bulk. Knead dough until smooth, divide in half, roll out large enough to fit 2
greased 28cm pizza pans. Spread dough evenly with tomato mixture, then cheese, then top with seafood mixture and oregano. Bake in moderately hot oven for about 25 minutes or until golden brown.
Topping: Heat oil in pan, add onion, cook, stirring, until onion is soft. Add undrained crushed tomatoes and basil, bring to the boil, reduce heat, simmer uncovered 20 minutes or until thick;
cool. Combine all seafood.
PUFF PIZZA WITH THREE CHEESE TOPPING
2 x 375g packets frozen puff pastry
2 cups (200g) grated mozzarella cheese
150g ricotta cheese
150g gorgonzola cheese
8 canned artichokes, thinly sliced
2 onions, finely sliced
1/4 cup chopped black olives
Thaw pastry to room temperature. Roll out each packet of pastry large enough to fit a greased 28cm pizza pan. Sprinkle both bases with mozzarella cheese, then crumbled ricotta and gorgonzola.
Top with artichokes, onion rings and olives. Bake Pizzas in hot oven 10 minutes, reduce heat to moderately hot, bake further 15 minutes or until puffed and golden brown.
SPINACH AND FETA CHEESE PIZZA WITH WHOLEMEAL CFIISPY CRUST
3 bunches English spinach
30g butter
1 onion, chopped
1 clove garlic, crushed
125g feta cheese, chopped
Z. cup tomato paste
3 cups (300g) grated mozzarella cheese
1/3 cup grated parmesan cheese
WHOLEMEAL CRISPY CRUST
1 1/2 cups wholemeal plain flour
1 teaspoon sugar
1 teaspoon salt
7g sachet dried yeast
2 tablespoons oil
1/2 cup hot water
Divide dough in half, roll out large enough to line 2 greased 28cm pizza pans. Bring a large pan of water to the boil, add spinach leaves, return to the boil, reduce heat, simmer few minutes; drain well, chop spinach roughly, press out as much liquid as possible.
Heat butter in pan, add onion and garlic, cook until onion is soft. Combine spinach in bowl with onion mixture and feta cheese. Spread tomato paste over bases, top with half the mozzarella cheese, then the spinach mixture, top with combined parmesan and remaining mozzarella cheese.
Bake Pizzas in moderately hot oven for about 20 minutes.
Wholemeal Crispy Crust: Sift flour, sugar and salt into bowl, add yeast. Make well in centre, add combined oil and water, mix to a firm dough, turn onto floured surface, knead for about 10 minutes or until dough is smooth and elastic. Place in lightly oiled bowl, cover, stand in warm place for about
30 minutes or until dough has doubled in bulk. Knead dough until smooth.
QUICK AND EASY HAM AND PINEAPPLE PIZZA
This Pizza has a scone base which is easy enough for children to prepare. Wholemeal self-raising flour can be substituted for white flour if preferred.
3 cups (300g) grated mozzarella cheese
2 onions, thinly sliced
850g can pineapple pieces, drained
2 green peppers, thinly sliced
375g ham, finely chopped
SCONE DOUGH
2 cups self-raising flour
30g butter
¾ cup milk, approximately
Divide dough in half, roll out large enough to fit 2 greased 28cm pizza pans. Top with cheese, then onions, pineapple, peppers and ham. Bake in hot oven for about 20 minutes or until golden brown.
Scone Dough: Sift flour into bowl, rub in butter, add enough milk to mix to a firm dough. Turn onto lightly floured surface, knead lightly until smooth.
ONION AND PEPPER PIZZA WITH THICK WHOLEMEAL CRUST
45g butter
2 tablespoons oil
4 onions, sliced
2 red peppers, sliced
2 green peppers, sliced
1 clove garlic, crushed
1 teaspoon dried oregano leaves
4 cups (400g) grated mozzarella cheese
1 cup (100g) grated parmesan cheese
THICK WHOLEMEAL CRUST
1 teaspoon sugar
7g sachet dried yeast
1 1/3 cups hot water
2 cups wholemeal plain flour
2 cups plain flour
1 teaspoon salt
2 tablespoons oil
Divide dough in half, roll out large enough to cover 2 greased 28cm pizza pans. Heat butter and oil in pan, add onions and peppers, cook, stirring, until onions are lightly browned. Stir in garlic and oregano. Sprinkle half the combined cheeses over the bases; top with onion mixture, then remaining
cheeses. Bake in moderately hot oven for 20 minutes or until golden brown.
Thick Wholemeal Crust: Combine sugar and yeast with water in bowl, cover, stand in warm place for about 10 minutes or until mixture is foamy. Sift flours and salt into large bowl, stir in yeast mixture, then oil. Knead dough on lightly floured surface for about 10 minutes or until dough is smooth and
elastic. Place dough in lightly oiled bowl, cover, stand in warm place for about 45 minutes or until dough has doubled in bulk. Knead dough again until smooth.
CRISPY CRUST PIZZA WITH THE LOT
1/2 cup canned tomato puree
1/3 cup tomato paste
2 teaspoons dried basil leaves
3 cups (300g) grated tasty cheese
2 onions, chopped
2 green peppers, chopped
2 sticks cabanossi, thinly sliced
- % cup sliced black olives
250g baby mushrooms, sliced
% cup grated parmesan cheese
PIZZA CRUST
7g sachet dried yeast
1 teaspoon sugar
3/4cup hot water
2 cups plain flour
1/2 teaspoon salt
Divide dough in half, roll out large enough to fit 2 greased 28cm pizza pans. Spread each with combined tomato puree, tomato paste and basil, Top with tasty cheese, onions, peppers, cabanossi, olives and mushrooms. Sprinkle with parmesan cheese, bake in moderately hot oven for 20 minutes or until golden brown.
Pizza Crust: Combine yeast and sugar, stir in water, add to sifted flour and salt in bowl; mix to a firm dough. Turn onto lightly floured surface, knead for about 10 minutes or until quite smooth and elastic.
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