Guest September 21, 2014

Pizza! My absolute favourite dinner to cook, it was a deciding factor when contemplating creating a 7-piece collection on Italian Dishes at LeVinRouge. Staying true to our style at LeVinRouge, this is as homemade as can be and we use only the best, freshest ingredients in our recipes, being careful to keep even the most delicious of food as healthy as possible. You can experiment with your own toppings or follow the awesome suggestions here. It’s up to you.

Preparation Time: 15 mins + 1 hour waiting time for the Dough
Cooking Time: 20-25 mins
Ingredients (Serves 5, 2 slices per person):
Homemade Tomato and Basil Sauce
1 Pint of All-Purpose Flour
1 Tsp of Dried Yeast
1 Tbsp Olive Oil
Toppings: 1 Large Red Onion, 1 Aubergine, 1 Red Pepper (All Sliced Large), 2 Sliced of Cooked Ham (Shredded)

Method:
Preparing the Base:
In a medium sized glass, mix 1 teaspoon of dried yeast with ½ a pint of luke warm water. Mix yeast and water together with a spoon. Pour the flour into a sizeable mixing dish and add one tablespoon of olive oil. Pour half of the yeast mixture in with the flour and olive oil, and mix with your hands. Knead the dough very firmly. If it appears dry, i.e. flaky, add a drop of the left over yeast and continue to knead the dough into a round shape with a hole under it for air. It will resemble a small cloud with an air pocket underneath. Check out a demonstration here.

Place the mixture back into the bowl and cover with a cloth. Give it time to sit at room temperature for an hour.

Making the Pizza:
Level out the cloud shaped dough, scatter some flour on a chopping board and begin to roll out the base as thin as possible while remaining a stable piece of dough.
Using a ladel / spoon, cover the base with the Homemade Tomato and Basil Sauce, taking care to leave roughly an inch around the pizza clean for the crust. Then start to add your toppings, being careful to leave the mozzarella until the end to ensure it melts over the other toppings. Suggestion: If you include Aubergine in your toppings, fry for 2-3 minutes in a hot pan with olive oil before adding to the pizza. It gives the aubergine a softer consistency and juicier flavor.

Cook in the oven at 180° for 20-25 minutes.

Bon Appetit!