“I could murder a pizza,” says I.
Why, asked Little Sister.
Why? Because I haven’t had a pizza in 3 years. Mmmm allergies. That’s why.
So I whipped up this. Note: my first time ever making pizza. And it didn’t come out half bad, all things considered.
- 120g self raising wheat free flour
- 2 tbsp olive oil
- around 100ml water, depending
- 2 rashers
- 2 tomatoes
- 1 slice cheese (I used Dutch Gouda. And I only had one slice left. Use as much cheese as you want.)
- 3/4-1 cup arriabatta sauce
- 1-2 tbsp tomato puree
- 1 tbsp onion relish
- Preheat oven to 200 degrees Celius and oil a baking tray.
- Mix flour, salt and oil in a bowl and gradually add water to form a dough. You want the dough to be slightly stickier than is necessarily comfortable. Trust me.
- Plop your sticky dough straight onto the tray and spread out with your hands. I advise flouring up your hands before you start. This is messy work. You could form a shape before you put it on the tray but I knew that this would end in my epic failure. And more cleaning. Not fun.
- When you have the dough to your preferred thickness (I did a very thin base which crisped up really nicely,) place in the oven for around 10 minutes.
- In the meantime, prepare everything else. First off, the sauce. Put onion relish, tomato puree and arriabata sauce in a ramekin (or anything. I’m not fussed.) and give it a good stir.
- Chop up your tomatoes, slice p your cheese into thin strips and tear up your rashers however you like.
- After 10 minutes, take your base out of the oven. Spread sauce generously. I love sauce. So there was lots. Next came the tomatoes, the bacon and finally, the cheese on top.
- Give the pizza a good grind of black pepper, a touch of basil, however much chili you can handle and a liberal amount of oregano. Oregano is pizza’s BFF.
- Place back in the oven for 15 more minutes.
- Offer to your family before nomming a substantial part of it yourself.
Worth the three year wait? I think so.