Menu Planning 101 - Penny Pinching Pizza
Penny Pinching Pizza Base
Ingredients:
2 cups plain flour – 30c
2 tbsp olive oil – 30c
1 cup warm water
1 tbsp dry yeast – 5c
1 tsp sugar – 1c
Method:
Dissolve the sugar in ¼ cup of the warm water and then add the yeast. Put aside to ferment – about 5 minutes.
Process the flour and oil for a few seconds until it becomes crumbly. Add the yeast mixture and process. Slowly pour in the remaining ¾ cup water. Process until a dough ball forms. Continue processing for 30 seconds.
Turn the dough out onto a floured board, cover with a damp tea towel and let it sit for 10 minutes.
At this point you can freeze the dough in a ball to use later on or cover with a damp tea towel and let it sit for 10 minutes before pressing into a Swiss roll tin, using the palm of your hand. Try not to roll it with a rolling pin (or Marmite jar) as it toughens the dough.
Top with your favourite pizza toppings (we love tomato sauce, oregano and grated cheese and tomato sauce, slice mushrooms, pineapple pieces, sliced onion and olives topped with grated cheese). Bake in a hot oven for 15 – 20 minutes until the base is browned and the topping is bubbling nicely.
Suggested toppings
Tomato sauce, oregano and grated cheese – 25c, 1c, 90c
Tomato sauce, sliced mushrooms, sliced capsicum, pineapple pieces, sliced onions, slice olives and grated cheese
Tomato sauce, shredded chicken, pineapple and cheese
Tomato sauce, shredded ham and beaten egg
Sweet toppings
200ml cottage cheese, 1 tbsp honey, ½ cup crushed pineapple and crushed mint
Cottage cheese topped with apricot halves and covered with a mix of sour cream and a beaten egg. Sprinkle with nutmeg. Yummo.
Ingredients:
2 cups plain flour – 30c
2 tbsp olive oil – 30c
1 cup warm water
1 tbsp dry yeast – 5c
1 tsp sugar – 1c
Method:
Dissolve the sugar in ¼ cup of the warm water and then add the yeast. Put aside to ferment – about 5 minutes.
Process the flour and oil for a few seconds until it becomes crumbly. Add the yeast mixture and process. Slowly pour in the remaining ¾ cup water. Process until a dough ball forms. Continue processing for 30 seconds.
Turn the dough out onto a floured board, cover with a damp tea towel and let it sit for 10 minutes.
At this point you can freeze the dough in a ball to use later on or cover with a damp tea towel and let it sit for 10 minutes before pressing into a Swiss roll tin, using the palm of your hand. Try not to roll it with a rolling pin (or Marmite jar) as it toughens the dough.
Top with your favourite pizza toppings (we love tomato sauce, oregano and grated cheese and tomato sauce, slice mushrooms, pineapple pieces, sliced onion and olives topped with grated cheese). Bake in a hot oven for 15 – 20 minutes until the base is browned and the topping is bubbling nicely.
Suggested toppings
Tomato sauce, oregano and grated cheese – 25c, 1c, 90c
Tomato sauce, sliced mushrooms, sliced capsicum, pineapple pieces, sliced onions, slice olives and grated cheese
Tomato sauce, shredded chicken, pineapple and cheese
Tomato sauce, shredded ham and beaten egg
Sweet toppings
200ml cottage cheese, 1 tbsp honey, ½ cup crushed pineapple and crushed mint
Cottage cheese topped with apricot halves and covered with a mix of sour cream and a beaten egg. Sprinkle with nutmeg. Yummo.