To me nothing could be more comforting than enjoying a home made pizza. Since I started baking my own a few years ago I have rarely gone out to a pizzeria.
I find it expensive, too salty and I am often still hungry after eating it. Making it at home costs much less and it is often more satisfying. If you get into the habit of making it, it won't seem too much of an effort and you will get quicker and quicker.
My favourite pizza has chargrilled vegetables as a topping.
Put the sliced vegetables on a griddle pan for a few minutes and they will get that smoky, barbecue flavour which is so tasty; aubergines, peppers and courgettes are ideal as pizza topping.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
Make the pizza dough following the recipe here.
Wash and slice the vegetables finely (approx 3 mm thick)
Heat a griddle pan and when it is very hot lay the vegetable slices over it. Cook them on both sides for about 2 min each side. They should get that "grilled, barbecue look".
Put the cooked vegetables in a bowl and dress them with 2 tbsp of olive oil, 1 tbsp of balsamic vinegar and a pinch of salt. Stir well.
Spread the tomato sauce over the pizza base, then the chopped mozzarella; sprinkle some oregano (or you can just put basil leafs instead) and then add the vegetables. Cook for about 20 minutes at 200C until the base is crunchy and well cooked. I usually cook the pizza in the lower rack of the oven to avoid burning the mozzarella as it cooks quicker than the dough.
A good glass of cold beer goes perfectly with pizza! Buon appetito!
As I have added oregano and basil to the pizza, I am entering this into Cooking with Herbs with Karen of Lavender and Lovage.