Pizza. Need I say more?
When starting on this wondrous creation by our Italian friends I just can’t seem to stop. I appreciate the versatility of it– you can add just about anything as a topping and it will be amazing.
I tried some cottage cheese on the base of this pizza, letting go of our old friend tomato paste, and the results were delicious. I can also recommend the fresh basil leaves that burst with flavour when combined with the hot cheese and salami.
This recipe allows for two large pizzas.
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
120 ml lukewarm water
500 g flour
- Mix yeast, salt and sugar with water in a cup and let it rest for about 5 minutes.
- Add the mixture to the flour and mix well with your hands.
- Cover the dough with a teacloth and let it rise for half an hour.
- Split the dough in half and roll it out on a flat surface. Sprinkle some flour on your roller and the surface to avoid a sticky mess.
2 tablespoons cottage cheese
1 teaspoon basil pesto
1 teaspoon olive chutney
5 slices of salami
Handful of mozzarella cheese
Handful of fresh basil leaves
- Preheat your oven to 200 degrees.
- Place your rolled-out dough in a pizza pan and poke some holes in with a fork to avoid bubbles when baking.
- Spread it with the cottage cheese, basil pesto and olive chutney.
- Add the salami and mozzarella cheese.
- Pop in the oven for 20 to 30 minutes. The sides of the pizza will lift up when ready.
- Add some fresh basil leaves and feast on your joy-on-a-plate.