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Feta and roasted tomato pizza
July 24 | Comments (0)
I love pizza! Whether the crust is thick or thin, it doesn't really matter to me, i'll leave the pizza in-fighting to the Italians. If you make too much dough, just wrap it in saran wrap and you can freeze it. Make it with any toppings you want, i'm sure you've got your own favourites.
The dough
650g/1lb bread flour
4 tablespoons of honey
7g sachet yeast
Pinch of salt
400ml/11fl oz warm water
Make the dough: mix the flour and salt together in a large mixing bowl make a ant hill like structure with a well in the middle. Mix half of your warm water with the yeast and honey and mix it together until the yeast has disolved. Add it to the flour mixture, and mix it with your hands until the moisture has been absorbed. Gradually add the water, mixing well to form a soft dough. Don't worry if it sticks to your fingers, just add a little more flour until you can handle it without it being sticky.
Flour a cutting board and knead for a few minutes until the dough is smooth, form into a round ball and put it into a clean bowl. Cover it with a damp tea towel and leave in a warm place for 1h or so. It'll likely double in size.
The PIZZA!
8 plum tomatoes (or any kind you have) (cubed)
2 cloves of garlic (sliced)
1 splash of olive oil
4-5 leaves of fresh basil (sliced)
200g of feta cheese (crumbled)
1 pizza dough recipe
Preheat your oven to 200C/Gas 9. Add all of the tomato and garlic to a roasting tray, splash with olive oil and place in the oven for 30mins. Once roasted, remove from the oven (don't turn the oven off, you'll need the heat) and put 1/4 of the tomatoes and garlic into a blender. Blend the ingredients, this will be your sauce. Roll out the pizza dough until it is flat and round, smear the sauce on the base, add the remaining tomatoes, crumble the feta and add the basil. Put it into your oven, right on the rack (or use a pizza tray) for 5-7 minutes.