Almost Pizza

Posted By Stephen



Last night we decided to make pizza. We’ve done it quite successfully a few times before, so had no reason to believe that this time would be any different. But it was different. The dough just didn’t work out very well. We guessed at many reasons for this, ranging from the yeast being old to the planets not being in correct alignment.

Luckily, we had a ciabatta loaf available, so we sliced this in half horizontally and made each half into an almost-pizza. We had a variety of toppings: salami, paleta iberico, mozzarella, marinated artichoke hearts, sundried tomatoes, manchego cheese, red onions, chopped olives and basil. We decided to make one “Italian” pizza with the salami, mozzarella, artichoke hearts and basil leaves and one “Spanish” pizza with the paleta, manchego, olives, red onions and a token amount of mozzarella. The mozzarella was buffalo mozzarella from M&S, which is really good and I ate rather a lot of it before it made it anywhere near the pizza.

Kerri had made a tomato “sauce” by roasting some tomatoes and onions with a little chilli and other seasoning. We squashed the tomatoes down a bit and then spread this over the bases before putting the toppings onto them. They turned out quite well, although obviously not the same as a proper pizza would have. The ciabatta went crispy on the outside and stayed soft on the inside, which gave a nice contrast. I preferred the “Spanish” one and Kerri preferred the “Italian” one.

Jan 5th, 2008

4 Comments to 'Almost Pizza'

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  1. Claire said,

    I love the ingredients photo!

    Strange you should mention this, but I think it must be the planets you know – I tried a pizza dough a few days ago & like you, I have never had any problems really but it just refused to rise (I was using a new yeast) however I just had enough time to have a second attempt which worked better (with older yeast) but even so it didn’t rise quite as much as usual.

  2. Kerri said,

    We have had this problem once before actually now that I think about it, if it’s not old yeast then I think it could be that the flat was too cold. We have yeast in a small tub and I think in future I’m going to get the stuff that comes in little packets and see if it stays fresher.

  3. Lizzie said,

    When I make pizza i usually prepare the dough a day in advance – I mix up all the yeast, flour water etc and then bung it straight into the fridge and its fine for the evening after.

    The ciabatta looks lovely, it would make a great mid-week meal too.

  4. Kerri said,

    Another good tip Lizzie! It can be time consuming to make pizza so this sounds like a good way to reduce the time, thanks 🙂

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