I am always nervous when it comes to dough, kneading it until elastic but not until it is rubbery seems to be a 50/50 gamble I take each time. Likewise I gamble on whether the dough will rise or not. When I make shortbread I end up with the worlds shortest shortbread... And I'm not sure why... I have tried more than a few different recipes!
I would like to say though that this dough was easy to make and came out great. I hope it is the recipe and not chance that is the reason. Give it a try and let me know!
This dough recipe is by Manuela Darling-Gansser taken from Delicious Magazine October 2011 issue.
The topping is one of my faves. But feel free to add whatever combo you love and whatever you have on hand. I often make use of whatever dips and cheeses I have in the fridge and simply add some herbs or greens to lighten it up. A combo like this usually makes for a colorful and delish pizza.Think chunky roast capsicum and cashew dip with Queso Manchego..topped just before serving with rocket. Or Roast Pumpkin Hummus, mozzarella, Parmesan, garlic, spinach and basil. Or Baba Ganouj, ricotta, parsley and ajvar. Or course if you are more organized you can shop for your dream pizza!
The dough needs to rest for 2 hours in total so try to prepare ahead. You can make the dough a day early and let it sit in the fridge in a bowl covered with cling wrap. Be sure to remove it from the fridge and let it come to room temperature before you roll it out. If you are short of time you can let the dough rest for just 1 hour and i will still be delicious.
Makes 2 Pizzas
Pizza dough
500g Plain Flour, preferably Italian type 00 (i used regular plain flour and it worked great)
1 x 7g sachet dried instant yeast
1 tbs extra virgin olive oil
1 tsp salt
1 - 1/12cups warm water
Topping
* 1 eggplant diced and baked until browned and creamy inside.
* 1/4 pumpkin (approx) cut into thin wedges and baked until soft
* 125g feta diced or crumbled
* 1/2 bunch chives
* 2 tbs capers
* 1/3 Spanish onion slices VERY thinly
* 4 tbs caramelized onion marmalade
* 4 tbs tomato paste (or Ajvar or passata or pasta sauce)
* 1 cup mozzarella cheese grated (in a pinch i use tasty cheese)
Method
Dough
Mix Flour, yeast, oil, 1tsp salt & water to form a soft dough.
Knead for 8-10mins until the dough becomes smooth and elastic, shape into a ball
Place in a bowl and sprinkle with a few drops of olive oil and cover with a tea towel.
Stand in a warm place for approx 1 hour...or until doubled in size.
(i have been given the tip to fill the kitchen sink with hot water and place the bowl in the cupboard directly under the sink)
Once the dough has doubled in size punch the dough down knead again for a short time and roll into a ball, sprinkle with oil and cover with a tea towel and put somewhere warm again for another hour.
Pizza
Pre-heat the oven to 240 degrees
Roll the dough out to 1/2 to 1cm thick bases, place on t baking tray topped with a piece of baking paper.
Smear tomato paste over the base being sure to leave a clear crust around the edge
Sprinkle some grated cheese over the bases
Top with onion marmalade, eggplant, pumpkin, feta & capers.
Make sure not to top the pizza too thickly. Nothing worse than a soggy pizza! make sure you leave the very center of the pizza quite sparse too...this is where any excess moisture will end up and it is important to have a nice crunchy pizza base all over.
Place in oven and bake for 5 minutes, after 5 minutes slide the pizza off the tray and leave to bake for another 2 minutes.
place on a chopping board cut into slices and scatter with the thinly sliced onion and chives
Serve with Tabasco sauce for those who like it spicy
enjoy!
Ba x
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