I make my own bocconcini cheese for one of the toppings which is simply delicious and is incredibly cheap in comparison to buying it (usually it's about $12 NZD for me to buy). I choose to use Mad Millie's cheese kits. But if I am short on time, I'll buy a punnet. I save the plastic containers and use them to freeze stock and this will feature some time soon on a future blog.
Most of the fresh ingredients including the herbs come from our garden and I use preserved artichokes from our garden too. Below are some ideas from our family favourites for toppings including some delicious vegetarian options too. Four pizzas is more than sufficient for our family and I try and use whatever I have in the fridge/garden rather than specifically buying toppings.
PIZZA DOUGH
INGREDIENTS
3 tsp active dry yeast
3 tsp sugar
3 tsp salt
1 tbsp olive oil
250ml lukewarm water
425g flour
METHOD
- Add yeast, sugar, salt, olive oil and water to a large mixing bowl and stir until combined.
- Fold in flour until just combined and then turn out onto a lightly floured surface.
- Knead dough until a smooth ball forms for about 10 minutes.
- Place dough into the bowl and slightly oil the bowl.
- Cover with plastic wrap and place somewhere warm for approximately 30 minutes or until dough has doubled in size.
- Turn dough out onto a lightly floured surface and knead lightly to remove air.
- Divide dough into 4 balls.
- Note: you can freeze this for a couple of months wrapped in plastic wrap.
PIZZA SAUCE
INGREDIENTS
3 tbsp tomato paste
1/2 tsp chili powder
1 1/2 tsp garlic granules
1 tbsp fresh oregano, torn
1 tbsp fresh thyme, stems removed
1 tbsp fresh parsley, chopped
METHOD
- Roll out dough into a round pizza.
- Prick base with a fork.
- Spread tomato paste using a spatula on rolled out pizza dough.
- Sprinkle chili powder, garlic granules and herbs evenly over base.
- Top with desired toppings.
MARGHERITA TOPPING
INGREDIENTS
250g cherry tomatoes, sliced into thirds
1/2 cup mozzarella, grated
large handful fresh basil leaves
250g bocconcini, sliced into thin slices
METHOD
- Place cherry tomatoes on prepared pizza base.
- Sprinkle mozzarella over tomatoes.
- Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
- Sprinkle fresh basil over pizza and top with bocconcini and serve.
HAM & MUSHROOM TOPPING
INGREDIENTS
100g ham off the bone
2 large mushrooms, sliced thinly
1/2 cup mozzarella, grated
balsamic vinegar
olive oil
METHOD
- Tear strips of ham and place on prepared pizza base.
- Sprinkle mozzarella over ham and then top with mushroom slices.
- Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
- Drizzle a small amount of balsamic vinegar and olive oil over pizza and serve.
BACON & ARTICHOKE TOPPING
INGREDIENTS
2 rashers of bacon, chopped
1/4 red onion, thinly sliced
3 preserved artichoke hearts, sliced
1 tomato, chopped
1/2 cup mozzarella, grated
METHOD
- Sprinkle red onion, tomato and artichokes over prepared pizza base.
- Sprinkle mozzarella over pizza and then top with bacon.
- Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
ROAST PUMPKIN & PINE NUT TOPPING
INGREDIENTS
100g pumpkin, diced and roasted
1/2 cup mozzarella, grated
1 1/2 tbsp pine nuts
1/4 red onion, thinly sliced
50g goat milk feta, crumbled
handful of fresh rocket
METHOD
- Sprinkle pumpkin and red onion over prepared pizza base.
- Sprinkle mozzarella over pizza and then top with pine nuts.
- Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
- Sprinkle crumbled feta and fresh rocket over pizza and serve.
SALMON TOPPING
INGREDIENTS
100g smoked salmon, thinly sliced
1/2 cup mozzarella, grated
3 tbsp cream cheese
1 1/2 tbsp pine nuts
1 tbsp dill, chopped
METHOD
- Place salmon over prepared pizza base.
- Sprinkle mozzarella over pizza then top with little dots of cream cheese.
- Sprinkle pine nuts over pizza.
- Cook in pizza oven for 10 minutes or on a pizza stone for 10 minutes at 180°C.
- Sprinkle dill over pizza and serve.
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