| FOR THE PIZZA DOUGH | | 100 gm Flour | | 12 tsp Salt, (2 g.) | | 1/2 tbl Oil, (7 ml.) | | 1 tsp Fresh yeast, (5 g.) | | FOR THE TOMATO SAUCE | | 4 tbl Extra virgin olive oil, (60 ml.) | | 4 x Flakes, (8 g.) garlic, crushed | | 2 x Onions, chopped (120 g.) | | 500 gm Tomatoes, skinned, deseeded and chopped | | 200 ml Dry white wine | | 2 tsp Dried mixed herbs, (10 g.) | | Salt and pepper to taste | | A pinch of sugar | | FOR THE MUSHROOM PIZZA | | 4 x Pizza rounds | | 4 x Mushrooms, (60 g.) | | Salt to taste | | Chopped fresh basil to taste | | Tomato sauce for layering the base | | 40 gm Cheese for garnishing | | FOR THE SEAFOOD PIZZA | | 4 x Pizza rounds | | 4 med Sized prawns, (60 g.) | | 60 gm Squid | | Salt to taste | | A few basil leaves, chopped | | Tomato sauce for layering the base | | 40 gm Cheese for garnishing |
| | To prepare the pizza base: SIEVE the flour and salt into a large bowl. Add the oil and yeast and knead to a soft elastic dough for about five minutes by hand. Or two minutes in a blender. Cover and keep aside to rise in a warm place for one-and-a-half hours until double in size. Roll out the dough on a floured surface to about five | | To prepare the tomato sauce : Heat the oil in a pan. Season with garlic . Add the onion and saut_ for two to three minutes until golden. Add tomatoes , wine and mixed herbs . Bring to a boil and cook rapidly for 15 minutes or until it thickens. Season with salt, pepper and sugar. Keep aside to cool. | | Smear the pizza base with the tomato sauce . Mix the seasoning with the mushrooms or the prawns and spread over the pizza bases. Top with basil and grated cheese . Bake till done. | | The same proportions of meat and cheese could be used for the remaining toppings. | | NOTES : Mini pizzas with mushroom or seafood topping |
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