Fresh pizza beats the kind from a box

Central Otago Mirror - - FEATURES -

Let’s face it . . . at some time in your life, you would have eaten pizza. This hugely "cus­tomis­able" dish was first recorded back in 997AD in Gaeta, Italy, and was mod­ernised in Naples in the 18th Cen­tury, where they be­gan adding toma­toes and other yummy top­pings to their flat bread.

At this time of year it’s quite ex­pen­sive to make your pizza sauce from fresh toma­toes, so here is a quick, eco­nom­i­cal way to whip up tasty fresh piz­zas from scratch with out spend­ing a for­tune on pre-made pizza bases and fresh toma­toes.

It’s also a great way to get the kids in­volved in the cook­ing.

To all the grand­par­ents out there who have been landed with the grand­kids for a night . . . it’s a great ac­tiv­ity to get them to help with. You can make it healthy by adding the likes of broc­coli, fresh toma­toes, cour­gette and but­ter­nut or just keep it mor­eish and de­li­cious with lash­ings of cheese and deca­dent top­pings like chorizo, truf­fle oil, ar­ti­choke hearts and egg.

My son Char­lie, 9, proudly made this meal from scratch.

In­gre­di­ents Pizza Base

350g Plain flour 2Tbsp olive oil 2tsp in­stant yeast 3tsp sugar 240ml warm wa­ter then sprin­kle the cheese and add any com­bi­na­tion of top­pings. Char­lie has topped this pizza with de­li­cious Ge­noese pesto, salami, tomato and fresh basil.

9. Cook on a high heat, around 200C, for ap­prox­i­mately 10 mins or un­til your pizza is golden and crispy.

10. Char­lie also made a gar­lic flat bread by melt­ing the 50g of but­ter with the finely chopped gar­lic then brush­ing on the un­cooked flat bread. He then sprin­kled the chopped pars­ley once out of the oven. Serve with a de­li­cious Mt Rosa Sauvi­gnon Blanc.

Makes 4 piz­zas

Other top­ping ideas

White­stone Wind­sor Blue cheese, caramelised onion, parma ham and thyme

Moz­zarella, an­chovies, ca­pers and toma­toes

Ge­noese Pesto, ar­ti­choke hearts, mush­rooms, feta and spinach

Tan­doori chicken and raita dress­ing

Sun­dried tomato, ri­cotta, pro­sciutto and fresh basil

Gar­lic, fish, prawns, scal­lops, fresh pars­ley and olive oil

Roasted but­ter­nut, White­stone Wind­sor blue cheese, wal­nuts and rocket Seared lamb, haloumi and olive Sil­ver­beet, pinenut, broc­col­ini and moz­zarella

Dig in: Good enough to eat.

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