Leftover pizza - how do you eat it? cold or reheated?
The other day my boyfriend and I made pizza using the basic pizza dough recipe found here.
Even though we intended it to have a thin base, it wasn't supposed to turn out to be flat bread. We still aren't quite sure, but the dough didn't rise... and I'm still puzzled as to what happened to my yeast. Nevertheless, the taste surprised us and it was still very yummy.
The following recipe is for a normal pizza base not a flat bread one... if you wish to make a flat bread pizza leave out the yeast and sugar, use 2/3 cup of water and 1 tablespoon olive oil instead. No waiting time necessary.
Recipe for pizza topped with sopressa, haloumi and olives
For dough:
7g sachet dry yeast
3/4 cup warm water
1 teaspoon caster sugar
1/2 teaspoon salt
2 cups plain flour
2 tablespoons olive oil
- Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
- Use your fist to punch dough down. Knead on a lightly floured surface until smooth.
For topping:
1 sachet pizza sauce (or pasta sauce - whatever you'd like to use)
125g haloumi cheese cut into slices and fried
Half a large onion chopped and sauteed
5 large slices of salami (sopressa)
80g (1/2 cup) pitted olives (black and/or green)
1 large tomato, sliced
40g spinach
Preheat oven to 225°C. Roll out a dough portion on a lightly floured surface (as thinly as you like) and place on the prepared tray. Spread pizza sauce evenly over base and top with salami, onion, tomato, haloumi and olives. Bake for 12-15 minutes until pizza is golden brown. Top with fresh spinach.
Those look delicious!
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