It’s pizza night tonight 🙂
In the magazine Oct/Nov 2009 issue, Donna Hay showcased a section about making pizza from scratch. There is one recipe for the basic pizza dough and a variety of creative pizzas are presented.  They all are so mouth-watering..! This shows that we can be creative and inventive with the pizza; top the pizza with your favourite combinations.

Basic pizza dough

(from Donna Hay magazine, Oct/Nov 2009 issue 47)

(serves 4)

  • 1 tablespoon dry yeast
  • 1 teaspoon caster sugar
  • 1 cup (250 ml) lukewarm water
  • 2½ cup (375 gr) OO flour (superfine flour)
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil

Basic pizza dough ingredients

Step 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. This means the yeast has been activated.

Yeast mixture

Step 2. Place the flour, salt and olive oil in a bowl and make a well in the centre. Add the yeast mixture and mix together with well-floured hands to form a dough.

Step 3. Kneed dough on a lightly floured surface for 3 – 4 minutes or until smooth and elastic. Divide the dough into equal-size balls as necessary.

Pizza can be made in different shapes and sizes as desired. This recipe will make two 30cm round pizzas or up to twelve 15cm round mini pizzas. Divide the dough into equal-size balls and roll out to your desired shape.

Step 4. Place the dough balls on a lightly floured bowl and cover with a clean damp cloth and set aside in a warm place for 30 minutes or until the balls have doubled in size.

Step 5. Press each dough ball into a round and roll out on a lightly floured surface to the desired size.

Top the pizza base with your favourite toppings :). For the sauce, you can opt for the classic tomato sauce, BBQ sauce, harissa, etc. Then for the topping, the options are endless; chicken, beef, salami, pancetta, smoked fish, mushrooms, zucchini, pumpkin, onion, capsicum, olives, anchovies, etc… And then, cheese is a must! Mozzarella is normally used for pizza, but other cheeses such as cheddar, parmesan, goat cheese, ricotta are great.

Tonight, I used what I could find in the vegetable drawer in the fridge. I thought eggplant and capsicum will make a good combination. I simply used a store-bought tomato sauce (in a jar) for the sauce. You can, of course, make your own tomato sauce from fresh or canned tomato with your favourite herbs.
I also added anchovies, because I love them :). The cheese I used was tasty cheddar cheese.

Vegetable and anchovies pizza

(serves 4)

  • 1 quantity basic pizza dough (the above recipe)
  • olive oil, for brushing
  • 1 large eggplant, sliced about 5 mm thick
  • 1 green capsicum, sliced
  • 12 salted anchovy fillets
  • 1 cup store-bought tomato sauce
  • 100 gr tasty cheese, grated

Step 1. Prepare 1 quantity basic pizza dough. I divided the dough into 4 balls. Preheat the oven to 180ºC. Place the eggplant and capsicum in a baking tray and roast for about 15 minutes. Set aside.

Step 2. Preheat oven to 220ºC. Place 2 trays in the oven to heat for 5 – 10 minutes. Roll out the dough balls into the desired thickness and shape. Brush the tray with olive oil and top with the dough.

Step 3. Top with the tomato sauce, eggplant slices, capsicum, anchovies and then grated cheese. Bake for 15-20 minutes or until the topping is golden and the base is crispy. Cut 1 pizza into 4 wedges and serve.

Homemade pizza