I love homemade pizzas! You can have exactly what you want, in the quantities that you want. And it’s really worth going the extra mile and making your own bases as well.
I think these three pizzas are perfect together. They cover almost all bases (unless you are a meat lovers kinda pizza eater) and they all work really well together.
We have, Garlic and Chilli Prawn, Blue Cheese, Fig and Prosciutto and Mushroom with 3 Cheese and Truffle.
400g plain flour
1 tbs dried yeast
1 cup warm water
1/2 tsp salt
Garlic Chilli Prawn
16 prawns, peeled and deveined, marinaded in garlic oil (1/4 cup oil, 2 cloves garlic, crushed)
1/2 red onion, finely sliced
1/2 punnet cherry tomatoes, halved
1/4 cup flat leaf parsley, chopped
1/2 brown onion, finely diced
1 glove garlic
3 fresh tomatoes, peeled and chopped
Blue Cheese, Fig & Prosciutto
1/2 cup blue cheese, crumbled
2 figs, cut into eighths
4 slices prosciutto, torn
Mushroom, Cheese and Truffle
1/2 cup ricotta, crumbled
1/4 cup mozzarella, grated
1 cup Swiss brown mushrooms, sliced
1/4 cup parmesan, shaved
1 tsp truffle oil
To make the pizza dough, mix yeast and warm water in a bowl. Set aside for 5 minutes or until foamy. Combine flour and salt in a large bowl. Make a well in the middle and slowly add yeast and water mix. Mix until combined then place on a clean bench and knead until smooth and elastic, about 10-15 minutes. Place in a greased bowl, cover with a damp towel and leave for an hour and a half to rise until required.
To make pizza sauce, fry off onion and garlic with a little bit of olive oil in a pan over medium heat, until the onions are tender. Add peeled and chopped tomatoes and cook until the tomatoes have broken down completely. About 10 minutes. At this point you can blend with a stick blender if you would like a smoother sauce. Once ready season with salt and sugar.
Preheat your oven to 200 degrees celsius, place your pizza stone in the oven and then you are ready to roll and assemble. Roll out your bases in whatever shape and as thick or thin as you like. Each pizza is topped a little differently, see below.
Prawn – spread tomato sauce over base, place mozzarella disks, you can make it as cheesy as you like here. Then place prawns evenly, scatter with onion and cherry tomatoes and drizzle with remaining garlic oil from the prawns. Remove hot stone from the oven, carefully place pizza on the stone and cook for 15 to 20 minutes depending on the thickness of your base. Keep an eye on it and you will see when its ready when the base turns golden brown. To serve sprinkle with freshly chopped parsley.
Blue Cheese – oil your pizza base with olive oil, scatter crumbled blue cheese over, again you can use as much or little as you like. Finally scatter with fig wedges, transfer to hot pizza stone and bake for 10 to 15 minutes. To serve top with shredded prosciutto and fresh rocket.
Mushroom – oil pizza base, sprinkle with crumbled ricotta and grate mozzarella. Scatter mushrooms and bake for 15 to 20 minutes. To serve scatter with parmesan and drizzle with truffle oil.