Sunday, April 15, 2012

Pizza Sunday

Princess Milou and I woke a bit earlier this morning and once again we plundered the kitchen. The box of salty low-fat cheese my mom-in-low gave me a few days ago shone on my face with all its charm. Immediately I found myself picking the fresh active yeast from the upper shelf, and three medium ripe tomatoes and parsley from the lower shelf. I closed the fridge door and then reached for the cupboard where I keep the sesame seeds and the walnuts. The rest was as spontaneous as it usually happens. 

For the pizza topping:


3 cups plain flour*add more when needed
2 level teaspoons of salt
2 teaspoons of sugar
3 teaspoons active fresh yeast
1 1/2 cups warm water
3/4 cup vegetable oil

1. Dissolve yeast in warm water with sugar and salt. Add the vegetable oil. 
2. In a large bowl add the flour to the yeast water mixture and knead for approx. 5 minutes until smooth and elastic. Sprinkle with a little extra flour if it's too sticky. The dough should be quite soft so don't be tempted to add too much extra flour while kneading. 
3. Place the ball of dough in an oiled bowl and cover with plastic wrap or a sheet. Allow to rise in a warm place for at least one hour (it should rise at least double in size).
4. Then, on a flour-dusted space take the air of the dough by simply kneading with your hands for a few minutes. Once this is done, roll the pizza to your desired thickness, shape and size. Alternatively, you can cut dough into smaller balls and roll each piece to form a smaller round.

Pizza Toppings

1.5 -2 cups salty low-fat cow-milk cheese
3 medium ripe tomatoes
parsley *finely chopped
sesame seeds
walnuts *crushed into small pieces
olive oil and oregano

1.Mix the cheese and parsley with a fork.
2. Top the pizza dough with half the cheese-parsley mixture, tomato slices, sesame seeds and  walnut pieces. Sprinkle with olive oil and oregano.
3. Bake pizza until crust is golden brown and crisp at 200C, about 15 to 20 minutes.

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