Home take-out: thin & crispy pizza…

Most folk like a pizza, and for convenience volumes opt for a home delivery or a supermarket freezer special. But the former could take an hour to be delivered, and the latter will most likely turn out soggy or somewhere else far from perfection. This solution beats both: perfect, thin and crispy pizza; on the table quicker than a home delivery (probably)…

You will need:
pinch of salt
1 teaspoon dried yeast
140ml warm water
180g strong plain flour, plus extra for dusting
1 tablespoon extra virgin olive oil, plus extra for greasing

For the topping:
3 tablespoons extra virgin olive oil
100g button mushrooms, sliced
400g passata
1 teaspoon dried oregano
salt and freshly ground black pepper
1 mozzarella ball (125g) drained and cut into small cubes
20 pitted green or black olives, halved (colour top suit your preference)
6 slices of lean cooked ham, cut into strips
8 fresh basil leaves

How to do it:
Prepare the dough, mix the salt and yeast together in a jug with the water. Place the flour in a large bowl, make a well in the centre and add the water mixture, along with oil.  Use a wooden spoon to mix everything well to create a wet dough.

Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Place in a greased bowl and cover with a tea towel. Leave at room temperature to rise for at least 30 minutes until the dough has nearly doubled in size. Meanwhile, preheat the oven to 200C /425 F/gas mark 7.

Heat 1 tablespoon of oil in a frying pan over a medium heat and cook the mushrooms for 3 minutes until tender, stirring occasionally. Turn out the dough onto a floured surface and divide it into two.   Use your hands to push out from the centre, Creating two rounds about 25cm in diameter. Place the pizza bases on two oiled baking trays.

Spread the passata on top of the dough using the back of a tablespoon. Sprinkle with oregano and season with salt and pepper. Divide the mozzarella, mushrooms and olives between the pizza and drizzle with the remaining olive oil.

Cook in the middle of the oven for about 20 minutes or until the edges of the pizza are golden brown. Two minutes before the end of the cooking time, scatter over the ham and the basil.


I’m now planning on making one of these – part baking (10 mins) and then freezing it – just to see how it works out. Will update here if it’s a home freezer solution!


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