Sunday, 9 October 2011

Hungarian Salami & Boconcinni Pizza

Jason and I decided to make a simple meal for dinner tonight. The simplest thing came into our minds was "Pizza".  I love a thin and crisp pizza base with simple toppings. However, Jason likes to chuck on anything he finds in the fridge. So, we decided to have a mini competition for making pizzas. I chose to make a simple pizza with ingredients composing hungarian salami & boconcinni & top with rocket. He tried to impressed me by adding at least 10 ingredients into his. Guess what!! I was the winner for the competition. He preferred mine rather than his own creation. We enjoy our pizzas with a splash of tabasco sauce. 

Pizza Dough
1 tbs dry yeast
1 tsp caster sugar
250ml lukewarm water
375g bread flour
1 tsp sea salt flakes
1 tbs olive oil

Pizza paste (I use Leggo’s brand)
Pizza topper (I use Master food pizza topper)
Hungarian Salami

1. Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

2. Place the flour, salt and oil in the mixer bowl, add the yeast mixture and beat until smooth and elastic. Rest for 30 minutes or until the dough doubled in size.

3. Divide dough into 2 portions. Make the dough into 2 round balls and rest for 15 minutes.

4. Lightly brush two 33cm pizza trays with oil. Roll each piece of dough out to fit the tray.

5. Spread evenly with pizza paste and sprinkle with pizza topper.

6. Top with salami and bocconcini. Bake in a preheated oven on 200 C for 20-25 minutes until topping is golden and base is crispy.

Reference : Donna Hay Magazine, Issue 51, Jun/Jul 2010, pg99

Jason named his pizza as "Whatever Was in The Fridge Pizza"