The pizza bottom will be of a slightly different consistency than the ones you buy or the ones you make with a yeast based dough. The advantage is that it’s easy and quick to make, especially if you have the ingredients already. I’ve made this when I got home late and don’t really feel like cooking an extensive meal.
Once you have made this a couple of times you get a feel for what you are doing and you don’t need to weigh your ingredients anymore, making it even quicker to make.
For the dough:
- 200g selfraising flour
- 40ml olive oil
- warm water; you’ll need about 70 – 90ml
- a bit of salt
For the filling:
- 1 or two tins of passata or chopped tomatoes
filling of your choice (Italians and purists will hate me for this!).
- I often use onion and peppers but you can add anything to your taste, including olives (yuk!) 🙂
- Herbs: I often use thyme, fennel seeds, parsley, etc… but use your imagination
- Grated cheese
Put the flour in a bowl and mix with salt and olive oil. Gradually add enough water to dough consistency, but be careful, don’t add too much. If you have added too much, just add some flour. You can’t really go wrong. Knead until you achieve a smooth consistency without any lumps. Leave to rest while you prepare the filling. In the meantime, preheat your oven to 180 °C
Open a tin of passata or chopped tomatoes, and if needed drain off surplus juice.
Slice the onions and peppers and cut/slice anything else that needs cutting or slicing.
Roll out the dough to your preferred size, but not too thin and prick with a fork to stop it from rising too much. Bake for 5 or so minutes without the filling.
Take the pizza bottom out of the oven and turn the oven up to 200 °C. Finish with the passata/tomatoes first, add the herbs of your choice and then the rest of your choice of filling. Lastly, finish the whole thing with the grated cheese.
Bake for about 15 minutes and enjoy!
I’ll add a picture when my camera is working again and when I have the opportunity