Spring is here and very soon summer will be too. Isn't it just lovely to be able to go outside and enjoy a meal with people you care about?
Let me set you the scene: a picnic, or a barbecue outside with beautiful weather, gorgeous flowers, awesome people and amazingly tasty food. Good? That is my dream outing for spring and summer.
It is so unfortunate that right now I don't have a proper barbecue grill. I have a portable small one that does the job but imagine if I had those big proper ones. Ooooh the food I would make! Hehehe
Although I say I would love to have a grill, I would also want to have those wood fired pizza ovens, because imagine the beautiful wood smell and the crackling while food is being cooked.
I wouldn't be able to choose between the two to have. I would need both!
Greedy much?! No! HAHAHA
Blogging Edge and Direct Stoves are having a competition of the best pizza recipes, and I decided to share mine too.
I am here today to teach you the easiest and best pizza recipe ever!
I don't want to brag, but if you are not a good cook, or have difficulty in the kitchen, and don't have any tools, trust me, this is the recipe that anyone can do, with minimal tools!
And it is be just perfect.
This recipe makes 2 pizzas, and the toppings are 100% of your choice.
I made a white pizza and a green pizza.
The white pizza has a cheesy bechamel sauce as the base instead of the tomato sauce, and it is topped with chorizo and spinach.
The green pizza has pesto as the base, topped with cheese, tomatoes and nuts - giving the margherita pizza a twist.
For the dough:
3 1/2 cups flour
2 tsp salt
1 tsp sugar
2 tbsp extra virgin olive oil
1 1/3 cup warm water (110 degrees Fahrenheit, or 43.3 degrees Celsius)
1 envelope dried yeast
For the toppings:
- White pizza:
1 tbsp butter
1 tbsp flour
1 cup milk (can be more or less)
100g grated mozzarella cheese
- Green pizza:
200g grated mozzarella cheese
100g cherry tomatoes
Some crushed nuts
Preparation of dough:
Put the warm water in a small container and add the yeast. Mix it around a bit just to make sure all yeast is in the water, and set aside for 3 minutes.
In the bowl of a standing mixer, fitted with a dough attachment, mix the flour, salt, sugar, and olive oil.
Stir in the yeast water until the mixture is well combined in medium speed.
When it's combined change the speed to low and let it mix for 10 minutes.
Oil 2 bowls with the olive oil and set aside.
Take your dough and divide in 2 equal portions, dough each piece into a ball, and put each in an oiled bowl. Oil the dough so it won't create a hard skin, and put plastic wrap on each bowl.
Set them aside to rest in a warm place for 2 hours. They should rise to double their size.
Pre heat your oven for 20 minutes on 246 degrees Celsius, or 475 degrees Fahrenheit.
Flour your counter and put one of the doughs on it.
Squeeze the ball flat to form a thick circle. Flour both sides of the circle and borders.
Press your fingers on the corner of the circle almost like making a well, that will shape your pizza.
Press your fingers on the rest of the dough to make it thinner but still keeping the shape.
Don't be afraid to pull the dough, it is supposed to be elastic.
Make it as big or as small, thin or thick as you like - just don't tear your dough.
Put your dough on an upside down baking tray and add your toppings.
Preparation of white pizza:
Make the bechamel sauce - in a saucepan melt the butter, add the flour and let it cook a little bit, start adding milk slowly not to form lumps and give the flour a chance to thicken the milk.
When ready, add the cheese and let it melt while stirring.
Add while hot to your pizza dough.
Top the cheesy bechamel with slices of chorizo and spinach leaves.
Preparation of the green pizza:
Spread the pesto on the pizza dough.
Sprinkle the cheese all over it.
Add the tomatoes either cut in half or whole.
Top it with crushed nuts to give it an extra crunch and flavour.
Put your pizzas into your pre heated oven, and let it cook for around 25 minutes.
Don't forget to turn it around half way through to make sure the pizza cooked evenly.
The pizza dough has to be golden brown to be ready and your toppings should be bubbling.
Serve and enjoy!
If you make it let me know how it turned out.