Pizza. Yum. I think most of us agree that home made pizza bases taste so much better than bought ones. The first base recipe below only has 4 ingredients and really is so easy. The second base is from a Jane Kennedy cookbook, and has no carbs. I don’t eat it for that reason – I eat it because it’s delicious! The main ingredient of the base is zucchini. I’ve seen a similar recipe but with cauliflower – I gave it a go but didn’t care for it much. However it’s worth a try for the non-zucchini people out there. As with all home made pizzas, just whack whatever you’ve got in the fridge on the top, just so long as there’s plenty of cheese.
600 grams white bread mix
1 tablespoon olive oil
280 mls (approx.) warm water
2 teaspoons yeast
Mix and knead by hand, in a stand mixer with the dough hook, or a Thermomix. Allow to rest for an hour or so. Divined into 3 equal parts. Roll out a little, leave to rest for a few minutes (this relaxes the dough and makes it less springy and easier to roll). Roll out into 3 large rounds or rectangles, and place on trays. Spread thinly with tomato paste and top with whatever you like.
1 zucchini, grated, excess water squeezed out
a little salt
Mix the 3 ingredients together. Line a baking tray with baking paper and spoon the mix onto it in either a circle or rectangle. Bake in a moderate (180 degree C oven) for about 10 minutes or until the base is firm and slightly golden around the edges. Remove from oven, spread thinly with tomato paste and top with whatever you like.
Bocconcini, spinach, shredded ham, prosciutto, salami, mushrooms, pineapple, basil, leftover roasted vegies, parmesan, whatever’s in the fridge.
Heat the oven to very hot (220 degrees celsius) and bake for 10 – 15 minutes, depending on how thick your toppings are and how crunchy you like the base. Open a bottle of red and enjoy.