Home Made Pizza

When it comes to recipes I am a little copycat. On the other hand I believe that is what sharing them online is all about – for others to try out some amazing food. I therefore enjoyed very much trying out the recipe Vicky posted on her blog about 2-3 weeks ago.  The “bruschetta pizza” is my boyfriend’s favorite and as I was in the mood for some cooking I thought I try it out and share the result with you guys.

The pizza is very easy to make and you do not even need that many ingredients. The following measurements will give you two average size pizzas.

For the dough:

  • 300 gr. flour
  • 20 gr. yeast
  • 150 ml water
  • 2 table spoons olive oil
  • 1 teaspoon salt

For the bruschetta topping:

  • 1 red onion
  • 12 cocktail tomatoes
  • Salt & pepper

For the general topping:

  • Mozzarella
  • Tomato sauce
  • Arugula
  • Salami
  • Parmesan cheese in little strips

For the dough you put the flour into a bowl and add some salt. Then you warm up the yeast in the water. Vicky suggested warming the concoction of yeast and water in the oven for 5 minutes with 50 degrees Celsius.  I did that as well but if you use warm water it is not necessary.

Add the concoction to the flour and add the olive oil. Mix until the dough is not sticky anymore. You can easily test that by just taking it into your hands. When it does not stick to your fingers anymore the dough is ready.  Knit it into a ball, place it into a bowl, cover it with a towel and let it stand for 1-2 hours, while the dough rises.

When you are ready to prepare the actual pizza knit the dough through one more time and divide into portions. As mentioned the amounts from above will give you two average size pizzas so you basically have to split the dough only in two.  Roll out the dough as thin as you fee like it.

For me I can say; the thinner the better. Put the rolled out dough on backing paper and cover with tomato sauce and mozzarella. I added salami before the actual packing process, as I prefer that. Bake with 200 degrees Celsius for around 12-15 minutes (it always depends on the oven though).

While the pizza is in the oven cut the onion and the tomatoes into little cubes. It should be around 1/3 onion and 2/3 tomatoes but mix as you please. I just think that it becomes to “onionish” when it is mixed half/half. Add salt and pepper as you please.

When the pizza is done put arugula, the “bruschetta” mix and the Parmesan cheese on the pizza as you please. Enjoy while it is warm and fresh 🙂

Love, S.

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