Geckomama

Damnit all, I’m going to go a bit gourmet on my veggie pizza tonight.  I think I’m going to head down to the markets and buy a heap of capsicum and chili and roast, peel and slice them all up for future use.   Along with some red onion, lots of garlic, mushrooms and sliced tomatoes, they will be just lurvely on pizza.

I’m still trying to work out what to put on the kids’ pizzas.  They like pineapple, so that’s ok, but I can’t seem to come up with anything else that they’re likely to not pick off!  Maybe some corn, or maybe if I roast some eggplant I can trick them into thinking it’s meat.

I also thought I’d share my pizza dough recipe, as it’s just too easy, and reliably consistent in quality…

… as long as you have the Marvel That Is The Kitchen-Aid Artisan Mixer lurking in your kitchen somewhere.

500g bread/pizza dough flour
2 X sachets yeast
50 g olive oil
320g tepid to lukewarm water
1 tsp salt

Chuck all the dry stuff in the mixer bowl, give it a quick spin, then with kneading hook going at speed 2, gradually add in the olive oil and water until dough forms a ball on the hook and goes round and round in a satisfying manner.

Continue this for about a 1 – 2 minutes until it looks lovely and smooth and stretchy. Squoosh into a sort of ball-like blob in the bowl, cover with cling film and leave in a warm place for an hour or so until it’s roughly doubled in size.

Punch down the centre of the ball-like blob to get all the nasty CO2 out, then scrape out onto lightly floured surface and give a quick hand kneading – just a minute will do.

Divide into pizza-sized bits and leave to rise for another 15 minutes or so.

Flatten out onto pizza pans and put all the stuff on top.

Cook!

Eat!

Be Merry!