Phew!! Isn’t that a mouthful…well, actually I did spend quite some time and energy in making this…concentrating on each and every segment…hence did not want to leave out any of them…which of course resulted in this extra large mouthful…sorry if I’ve made you choke…no harm intended…
I’ve been wanting to try my hand at making pizzas…well, I do make a duplicate, easy breezy one…but I really wanted to try out the real thing. But me being ‘me’, could not stick to the book and added a few twists here and there… I was quite pleased with the results and so were hubby and the kids…what more can one ask for!!
Although, it may seem quite a lengthy process and some of the readers might be scared stiff and run for the nearest pizza outlet, I would like to say that it’s really not that scary and just requires some time management…and seeing all the great work that fellow bloggers dish out every now and then, and considering the fact that most of them are juggling busy careers, family and of course, blogging, there should be no problem at all…so here’s how I went about making it…the ingredients yielded one big and thick crusted 12 and 1/2 ” pizza and a two smaller ones.
For the base-
4 c of wholemeal flour
1 and 1/2 tsp dried yeast
1/2 tsp sugar
1 and 1/2 tblsp of salt(more or less)
4 tblsp of olive oil
4-5 handfuls of fresh spinach leaves,washed and passed through a blender with a little water
a glass of warm water
For the sauce-
6-7 tomatoes, sliced
1 carrot, cut into sticks
1 onion, chopped
2-3 pods of garlic, chopped
1/2 a green pepper, deseeded and sliced
1 tblsp of oregano
1 tblsp olive oil
salt and pepper to taste
For the topping-
4 pieces of chicken, skinned
1-2 tblsp of dried parsely(if using fresh, just chop it finely)
1 tblsp honey
1 tblsp oil
a pinch of chilli powder(more or less)
salt and pepper to taste
1-2 handfuls of sweetcorn
100gms of grated cheddar cheese
Pre heat the oven at 250 deg cel.
Dissolve the yeast and sugar in 3-4 tbsp of the water and let it stand for 10 minutes in a preferably warm place. It should triple in volume.
Add the salt to the flour and mix well. Rub in the oil. Add the spinach and mix well. Add the yeast and the rest of the water and knead till a smooth dough is formed.
Cover the dough with a clean cloth and let it sit for an hour.
Meanwhile, grill the chicken.
Make incisions on the chicken pieces.
Rub in the honey, parsley, chilli powder, oil , salt and pepper and grill in the pre-heated oven for an hour( approximately)or till nicely browned and cooked through. Turn them over halfway through for even cooking.
Heat the oil in a pan.
Add the onions and garlic and stir for a minute.
Add the carrots and pepper and stir for another minute.
Add the tomatoes, oregano, season with salt and pepper, stir well and cook covered over low heat till the tomatoes are mushy and it’s not too watery.
Pass the tomato mixture through a blender and cool aside.
By this time the chicken will have been done, the hour for the dough to sit will have been over, and we can get down to assembling the pizza…
Pre heat the oven at 180 deg cel.
I wanted our’s to be thick and big, so I took a big ball of the dough(2/3 rds) on a floured surface and rolled it out in a circle of 12 and 1/2 ”. Prick lightly all over with a fork.
Spread 2/3 of the sauce( I save the rest for the smaller ones) on to the base, leaving a slight space all round.
Spread the sliced mushrooms, sweetcorn and the grilled chicken over the sauce and top with the grated cheese( again,I saved some for the smaller ones).
Last , but not the least, while still hot, cut into wedges and serve.
There, it was done in slightly over an hour…well, everything doesn’t need to be ready in minutes, does it ;=)
The pizzas were quite filling in themselves, we did not need anything else for dinner, last Friday.