Preparation Time: 15 mins + 1 hour waiting time for the Dough
Cooking Time: 20-25 mins
Ingredients (Serves 5, 2 slices per person):
Homemade Tomato and Basil Sauce
1 Pint of All-Purpose Flour
1 Tsp of Dried Yeast
1 Tbsp Olive Oil
Toppings: 1 Large Red Onion, 1 Aubergine, 1 Red Pepper (All Sliced Large), 2 Sliced of Cooked Ham (Shredded)
Preparing the Base:
In a medium sized glass, mix 1 teaspoon of dried yeast with ½ a pint of luke warm water. Mix yeast and water together with a spoon. Pour the flour into a large mixing bowl and add one tbsp of olive oil. Pour half of the yeast mixture in with the flour and olive oil, and mix with your hands. Knead the dough very firmly. If it seems dry, i.e. flaky, add a drop of the remaining yeast and proceed to knead the dough into a circular shape with a gap underneath for air. It should look like a small cloud with an air pocket underneath. Check out a demonstration here.
Put the mixture back into the bowl and cover with a cloth. Give it time to sit at room temperature for 1 hour.
Building the Pizza:
Flatten the cloud shaped dough, spread some flour on a chopping board and begin to roll out your base as thin as possible while remaining a solid piece of dough.
Using a ladel / spoon, coat the base with the Homemade Tomato and Basil Sauce, taking good care to leave approximately an inch all around the pizza clean for the crust. Finally start to add your toppings, taking care to leave the mozzarella until the end to ensure it melts over the other toppings. Suggestion: If you include Aubergine in your toppings, cook for 2-3 mins in a hot pan with olive oil before adding to your pizza. It gives the aubergine a softer consistency and juicier taste.
Cook in the oven at 180° for 20-25 minutes.