Friday, May 11, 2007

La pizza rossa

Oh man- what can I say about this pizza?
Last night before I went to sleep, I was muttering to cucciolo mio, about my plans for adapting the recipe to suit every meal of the day..
"You know.. I could do dessert pizza.. like pizza hut's 'apple pie' pizza.. except not disgusting.. in fact yummy.. with apples.. and cinnamon.. and oh!.."

For me, this was pizza dough nirvana.
Squish the baked pie between your fingers, and it slowly rises back to it's original fluffy shape.
And it was quick to make too. I have been searching for this here recipe, for a long time.

I was intending to use the recipe straight out of Tess Kiros' "Apples for Jam" book, but after starting, saw that it called for much more rising time than I was prepared for..
So.. I winged it..

Tessa was right on, when she said:
The dough must be sticky (this is what gives a nice texture to the cooked pizza), so don't feel you've done something wrong or be tempted to add any more flour.... It takes about five minutes to get the dough unstuck from my hands and find my ring.

Recipe for one large pie
1 3/4 cups warm water
10g dry active yeast
1 tsp agave or honey
1 Tbs olive oil
600g (1LB 5oz) flour (I didn't use all of this)

Tomato Topping:
4 Tbs olive oil
1 large garlic clove, pressed and minced
1 tin of chopped tomatoes
3 basil leaves, chopped, or a liberal sprinkling of dried basil

1.Put the water, yeast, agave, olive oil and 3 fistfuls of the flour in a the bowl of a food processor.
Mix until smooth. Cover and leave for about 15 minutes, or until it has a nice layer of froth on top.
2.Place olive oil & garlic in a medium sized frypan, on medium-high heat, and cook until you begin to smell the garlic. Add the tomatoes and basil, and reduce heat slightly.
3.Add flour, in small portions at a time, mixing well in between. Continue adding flour, until dough gets a good consistency- it should be still super sticky.. Mix for a good 4 minutes.
4.Remove dough, and place in a well greased (olive oil) large bowl, and cover with a cloth. Leave in a warm place to rise (about 20 minutes).
5.With well floured hands, and some flour on hand to add to dough, if too sticky.. Turn out dough onto a lined, pizza baking tray. Squish out, until it meets the edges of the pan, and is uniform in thickness. Leaving a nice width crust, use your fingers to make indentations over the remaining pizza.
6.Pour tomato sauce over pizza dough (saving space for the crust). Place pizza in a pre-heated 200C (350F) oven, for about 15-20 minutes, or until crust is nice and golden brown.


Mihl said...

This pizza looks sooo delicious! I've never made my own vegan pizza yet. After seeing your post I know that I should! I've already seen so many great vegan ones but yours looks even better!

Sally Veganini said...

Gee- thanks so much Mihl! :D
I'm glad my pizza was cause for inspiration..
Ive found this one to be SO easy AND yummy..
I made it again this past weekend.. and it turned out great again..
Let me know how it turns out, if you do give it a go..

jenjen said...

There's nothing like homemade pizza!

Dani said...

Looks yummy! Like foccacia!

Sally Veganini said...

Hi JenJen & Dani :D thanks for commenting...

I was actually thinking about, using this dough recipe to make foccacia!

zarah said...

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