Homemade Pizza Two Ways 🇮🇹

I was a high school student in New Jersey when I had my first taste of pizza.  My sister Clara, having arrived in the U.S. a year before I did from Hong Kong where we grew up and all the wiser, introduced me to it. She showed me how to hold and eat it out of my hand, which seems somewhat indelicate coming from a Chinese upbringing, and I wasn't too sure about the stringy cheese and the salty, strange tasting salami on it.  It's unfortunate that the Italian classic has become associated in some parts of the world with unhealthy, mass-produced fast food.  Since I've learned to make pizzas myself, I enjoy creating them using quality and fresh ingredients.  I prefer to hand-knead my dough rather than using a food processor, and have cooked them quite successfully in the home oven on a heated baking tray.  When it comes to toppings, less is more so avoid overloading.  Check out the recipes for two of my finger-licking favourites (pictured above) featuring:

1. Heirloom tomatoes, baby capsicums and basil leaves
2. Swiss brown mushrooms, prosciutto, and baby rocket leaves

The Base

Makes 2 pizza bases

 

INGREDIENTS

• 450g / 1 lb plain flour, plus extra to flour the work surface
• 2 teaspoons dry yeast
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 320ml / 11fl oz warm water
• 1 tablespoon olive oil, plus extra to oil the bowl
• 1 tablespoon polenta

METHOD

1. Place flour, sugar and salt in a large bowl.
2. In a small bowl mix the yeast and warm water.  Let stand until the yeast dissolves, about 5 minutes.
3. Make a well in the centre of the flour mixture.  Place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides to form a dough.
4. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes by hand.
5. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.  Cover the bowl with plastic wrap and set aside in a warm draft-free place for proofing until the dough doubles in size, about 1 hour.
6. Punch the dough down with your hand and transfer it onto a lightly floured work surface.  Cut the dough into 2 equal balls.  (The dough can be used immediately or wrapped in plastic and stored in the fridge for a day.  It can also be frozen and defrosted for use later.) 
7. Line a work surface with a large piece of baking paper.  Scatter polenta on top. (This is to give the pizza a crusty bottom when baked.)  Roll and stretch the dough out into a circular shape about 25cm /10" in diameter, turning the baking paper around as you progress.  If the dough is too sticky, dust the rolling pin with a little flour.
8. Position a rack in the centre of the oven and set a large baking pan on the rack.  Preheat oven to 220°C/425°F while you prepare the toppings.  When the pizza is ready to go in, lift the entire sheet of baking paper with the pizza on top and carefully place it onto the hot pan.
9. Bake until the pizza reaches the level of doneness and crispiness that you like and the cheese is melted on top, about 10-15 minutes.  Remove the pan from the oven and carefully slide the pizza onto a cutting board.  Remove the baking paper from underneath and slice up.

Toppings

Featuring heirloom tomatoes, baby capsicums & basil leaves

 

INGREDIENTS

• 2 teaspoons olive oil
• 1 garlic clove, finely chopped
• 120g / 4¼oz mozzarella cheese, grated
• 2 ripe heirloom tomatoes, sliced
• 3-4 baby capsicums, mixed colours, thinly sliced
• 2 tablespoons parmesan cheese, shaved
• a handful of basil leaves
• freshly ground black pepper

METHOD

1. Brush the pizza base all over with olive oil and scatter chopped garlic on top.
2. Spread grated mozzarella cheese evenly over the base.
3. Arrange sliced capsicums and tomatoes in a single layer over the cheese. 
4. Scatter shaved parmesan and half of the basil leaves on top.  Sprinkle with pepper.
5. Bake the pizza following instructions on Step 8 & 9 above.  
6. When the pizza comes out of the oven, garnish with the remaining basil leaves.  Serve hot.

Featuring Swiss brown mushrooms, prosciutto & baby rocket leaves

 

INGREDIENTS

• 2 tablespoons tomato paste, mixed with 1 teaspoon water
• 3-4 Swiss brown mushrooms or white mushrooms
• 3 thinly slices of prosciutto, torn into large pieces
• 120g / 4¼ oz mozzarella cheese, grated
• 2 tablespoons parmesan cheese, shaved
• a handful of baby rocket leaves
• 1 teaspoon olive oil

METHOD

1. Spread tomato mixture evenly over the pizza base.
2. Arrange mushrooms slices in a single layer, followed by pieces of prosciutto.
3. Spread grated mozzarella cheese evenly on top of the mushrooms and prosciutto.
4. In a bowl, mix baby rocket leaves with shaved parmesan and olive oil.
5. Bake the pizza following instructions on Step 8 & 9 above.  
6. When the pizza comes out of the oven, arrange rocket mixture on top.  Serve hot.