Pizza Slab
I was inspired to begin making pizzas again, despite the absence of a pizza oven. Presented with only a large rectangular baking tray I decided I would create a slab of pizza. This recipe is good for feeding, and filling, the troops or providing convenient lunch time left-overs. Yum yum.
Ingredients
- Dough base
- Plain flour
- Yeast
- Salt
- Mozzarella or equivalent cheese
- Tinned tomatoes
- Kalamata olives
- Onion (preferably red)
- Bacon
- Chorizo sausage
- Parsley
- Olive oil
- Parmesan
Method
- Dissolve a teaspoon or two of yeast in a small amount of warm water for 20 minutes
- Sift as much flour as need into a mixing bowl
- Make centre hole in the flour and add the yeast and a little water
- Turn through the flour mixture adding water as necessary
- Dough should have a smooth, soft, rubbery finish that pushes back at the touch
- Kneed for 10-15 minutes, then make a large dough ball and rest in a warm place
- Allow to rise for an hour then beat down with your fists, again form a dough ball and rest it for another hour or so
- Add your tinned tomatoes (juice and all) to a saucepan and reduce till thick, mashing if necessary
- Coarsely chop the onion, bacon, chorizo sausage and parsley
- Roll out your dough to appropriate size and shape (usually determined by your tray)
- Brush the top of the pizza base with olive oil
- Apply the tomato paste topping evenly
- Cover the base with grated cheese
- Evenly sprinkle the onion and olives over the base
- Cover one third of the pizza with bacon, one third with bacon and chorizo and one third with just chorizo
- Garnish with parsley and parmesan
- Bake till golden brown at a high heat (250C to 300C)
- Allow to cool a little, slice and serve
This is a perfect meal to make on a Sunday afternoon, lots of left-overs for the coming week.