Tuesday, July 8, 2014

Margarita Pizza

Are you a pizza person? I only like pizzas if they’re loaded with fancy toppings. You wanna feed me pepperoni or Hawaiian? Nope. I ain’t gonna do it.
Smother it in marinated lamb, eggplant, chilli and minted Greek yoghurt? Yeah I’ll be there in a flash.

When I was travelling through France, a friend (who has travelled all over Europe) informed me that the best pizza in ALLTHEWORLD was at this Pizzeria in Paris somewhere....for the life of me I cannot remember. Hopefully I’ll have the name written down....*2 hours later* So I just did some research and the place was called La Comedia right next to the Censier-Daubenton metro. Go there people.
ANYWAY I had specific instructions to get the Margarita because it is authentic and delicious. I however, chose a fancy one with grilled eggplant and an egg fried in the middle. I didn’t go all that way for some dang boring pizza! No regrets. It was amazing.

I still however will get to Italy one day and compare this magical French pizza with the original artists....
Anywho, back home, I very rarely eat pizza, let alone actually make it. So it was a special night to sit back with some pizza and a glass of red indulging.

I did make a Margarita this time to be proper....and I personally just want to top it with some BBQ chicken, capsicum and red onion....but so be it. Still got demolished pretty fast ;)

375 grams all-purpose flour
Slightly heaped 1/2 tsp active dry yeast
1 1/2 tsp salt
1 1/4 cup water

In a very large bowl, mix all ingredients with a spoon. The dough will be sticky but this is all good. Cover bowl with plastic and keep at room temperature for approximately 6 hours, or until the dough has more than doubled. I came home at lunch and did this so it’d be ready for dinner.

800g tin tomatoes (try to get a seasoned one for extra flavour)
1/2tsp salt
1 clove garlic, minced
Pinch red chilli flakes (add depending on your heat sensitivity)
Pinch sugar
Fresh/grated mozzarella

Empty the tin tomatoes into a colander set over a bowl. Let them drain for 30 minutes (or as long as you can). Stir them around every so often to make sure all the juices are dripping down.

To a blender, add all of the ingredients and blend until they reach your desired sauce texture.

Flour your counter very well. Dump dough out of bowl onto floured counter. Flour the top of the dough, and divide dough in half. Form them into ball-like shapes. Grab first ball with floured hands and shape into whatever pleases you. The dough is super soft so should stretch very easily.  

Add a heaping of sauce to each pizza base and spread it evenly. Scatter mozzarella over the pizzas. Give each assembled pizza a quick drizzle with olive oil and bake for 10 - 15 minutes, until the top is bubbled and the crust is golden. As soon as the pizza comes out of the oven and is still blazing hot, finish with basil.


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