Who doesn’t like pizza?!
The only problem is: it’s really hard to find a really good one. A pizza that tastes so good, it makes you say ‘hmmm’ while you are eating it. After an intensive search for the perfect one, we decided it was time to make our own. And guess what?! HMMMM!
Basics: Tomato sauce, olive oil, mozzarella, red onion, mozzarella di bufala, olives and basil.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Author: Honest Onion
Recipe type: Lunch & Dinner
For the pizza dough:
- 1 teaspoon dried yeast
- ¾ cup (185ml) warm water
- 1½ cups (225g) plain (all-purpose) flour
- ½ teaspoon fine salt
- Combine the yeast and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear.
- Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it comes together.
- Cover with a clean tea towel and set aside in a warm place for 20–30 minutes or until the dough has doubled in size.
Note: we have been trying to add wholewheat flour to this base and it works really good. Just use 1 cup of all purpose flour and 1/2 cup of wholemeal. It really makes a difference.
For the pizza toping:
- 1/2 tin chopped tomato
- 2 handfuls of shredded mozzarella
- 1 small red onion
- 1 mozzarella di bufala
- Fresh basil leaves
- Olive oil
- Preheat the oven to 180ºC/425ºF.
- Place the dough on a baking sheet paper and roll it out until it is spread and as thin as possible.
- Spread over the tomato sauce, the shredded mozzarella, red onion, mozzarella di bufala, olives and basil.
- Finish by sprinkling evenly the oregano, salt, pepper and a drizzle of olive oil.
- Place the pizza with the baking sheet paper underneath on the oven and let it cook for 30minutes.
You can use the tomato and mozzarella base for any pizza. Add whatever ingredients or topics you like: peppers, tuna, chicken, mushrooms, you name it!
Let us know if you have a favorite pizza topping or combination that you like.
If you try this recipe, please share it with us or tag your photo with #honestonion.