Crunchy Pizza

I made my first pizza when I was 11 years old or maybe sooner.  It was from the Ladybird children’s recipe book series.  It took me hours to make the dough alone.  I would cautiously warm the water, add the sugar and slowly pour in the yeast granules, watching the little globules scatter delicately into the water below.  I then stirred it and glowed at the transformation taking place before my eyes.  My favorite spot was leaving it in the sun near the swimming pool and watching it slowly bubble away. Mixing the dough was a feat I cherished. I spent more time than needed, kneading it. I loved the warm, squishy dough squeezing between my fingers.

I have since forgotten the exact recipe but here is my grown up version of it.

 

Ingredient for the Pizza Dough

3/4 cup warm water

2 teaspoons honey

2 1/4 teaspoons active yeast

2 cups bread flour or all purpose flour

2 teaspoons salt

1/4 cup sour cream

1/4 cup olive oil, plus extra

Make the pizza dough

Drizzle the honey into the warm water and stir in the yeast.

Leave the yeast mixture to rise in a warm place for about 10 minutes.

In a separate mixing bowl, sift in the flour and salt.

Lightly rub in the sour cream.

Make a well in the center.

Pour the yeast mixture onto the flour and mix with a wooden spoon, stirring in one direction to develop the gluten.  Do this until the all the liquid is absorbed.  The dough will be slightly sticky.

Drizzle a little oil at a time into the palm of your hand and gently knead into the dough.  Continue kneading the dough until the oil is finished.

Place the soft and velvety dough into a well oiled bowl and cover with plastic wrap.

Leave to rise in a warm place for a few hours or even overnight if you like.

Ingredients for the Pizza

1 cup or more marinara sauce, a good quality sauce makes all the difference

1 1/2 – 2 cups Shredded Mexican blend cheese

20 Kalamata olives, sliced

1 cup farmers cheese or ricotta cheese or 8 oz mozzarella cheese, torn into chunks

2 tablespoons heavy cream

black pepper and salt to taste

To assemble and bake the pizza

Preheat the oven to 400F. 

Using extra olive oil press dough with fingertips into a large pizza tray. Stretching and pressing as you go.

Spread the marinara sauce over the dough. 

Scatter on the shredded cheese.  

Mix one cup of farmers cheese with the heavy cream, black pepper and salt.

Dollop over the pizza.  Scatter on the olives.

Pop into the hot oven and bake for 20 mins.

Remove from the tray and slide the pizza directly onto the oven rack.

Bake for another 15 mins until desired crispness.

Remove and let it cool for a few minutes before digging in!

 

 

Tips

I use the microwave to keep the yeast or dough to rise.

 

 

For the Love of Ghee!

Ghee is the true essence of the food I grew up eating as a child.


Being of Indian heritage and growing up in Zimbabwe, I am proud to say I have stayed well connected to our indian culture, tradition and most importantly the food.

  • a bowl of fluffy rice dowsed in ghee and a spoonful of sugar.  Pure heaven!
  • a square of perfectly made barfi, an indian sweet confectionary made with milk.
  • a delicate biryani doused in ghee.  Taking days to make with the utmost attention to detail and made with the finest ingredients.
  • hadur waro keer – a warm milky concoction, an antidote to a cold and cough, made with ghee and turmeric, sweetened with jaggery.  Perfect on a cold wintery day before bed time.


However, I’d absolutely devour a good steak and kidney pie in a heart beat.  That’s the great thing about growing up in Zimbabwe, I ate as much homebound indian food, as well as, tonnes of food influenced along the way by british cookery.

  •   Hot, yummy and crispy fish and chips made to perfection.
  •   A moist sausage roll made with the flakiest pastry
  •  and let’s not forget Shepherds pie, just to name a few.


As an Indian who grew up in Africa, I have a unique twist on classic Indian recipes.  As well a bounty of European and now American recipes to share.  Please join me in my epic adventure in jotting down these glorious finds.

Enjoy, comment, and let’s make ghee!!

All recipes and photos on this blog are the copyright of fortheloveofghee.  
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