Pizza is a weekend favourite and something I like to make myself rather than buy ready made. It's quick, easy, and fun to experiment with when it comes to toppings. This one is a good example. Monsieur doesn't like tomatoes, and although he's ok with them on a pizza, I thought I'd be extra-accomodating for a change and leave them out. The result was interesting. Because of the missing tomatoes (and tomato sauce), the pizza reminded me a cross between a pizza and a flatbread - in a good way. The flavours which are usually dominated by the tomato sauce seem enhanced and much stronger by only being mixed with the olive oil , just the way I like it. Nothing worse (ok, I know there are worse things, but you know what I mean) than a pizza that only tastes of tomatoes and cheap cheese...
Now, as much as I like making pizza, I've always had a small problem: a fairly rubbish oven. To be fair, it probably was a good oven once upon a time, but years of use seem to have taken their toll and somehow there never seems to be quite enough heat from the bottom for a crispy pizza base. So, when Le Creuset asked if I'd like to try their new pizza pan, I was curious to find out whether it would make a difference to the base. I have to be honest, I thought it might be a nice thing to have, but I didn't expect any spectacular results. After all, how much difference to a less-than-average oven can a pan make?
Well, how wrong I was, because it turns out it can make a big difference! I've now baked three pizzas with this pan and had to adjust my usually super-thin dough to a little thicker because the base had come out too crispy! I am seriously impressed with the way it has transformed my pizza base! My guess is the cast iron is conducting the heat better than a metal baking tray and makes the base so crispy, but since I'm no scientist, I'll be happy to just accept the results.
Anyway, if you'd like to try this one, read on.
You will need:
- 200g plain flour
- 120ml warm water
- 1tsp quick yeast
- 1tbsp extra virgin olive oil
For the topping:
- 3tbsp extra virgin olive oil
- 10-15 sage leaves
- 1 garlic clove (crushed)
- about 100g fresh mushrooms
- 3 slices of prosciutto (around 40g)
- 4 tbsp finely grated parmesan
- 100g fresh rocket
- a little extra virgin olive oil for drizzling and brushing
Here's how it's done:
- Preheat your oven to 225C
- Put the flour in a bowl and make a mould in the middle
- Add the warm water, yeast and oil and slowly mix the flour into it until it forms a dough
- Knead until well combined and smooth, cover and leave to rise for 10-15 minutes
- Heat the 3tbsp of oil in a small frying pan, then add the sage
- Fry the sage until crisp
- Add the crushed garlic and fry for only about 10 seconds. Be careful not to over-fry the garlic as it will caramelise and turn bitter
- Take the pan off the heat, leave to cool and then crush the sage and garlic with a wooden spoon until you have something like sprinkles
- Brush the pizza pan lightly with a little oil
- Flour your worktop, knead the dough again and then roll out and put onto your pan or baking tray
- Pour the sage and garlic oil onto the dough and spread out evenly with a brush
- Slice the mushrooms and tear the prosciutto into small pieces and place both onto the dough
- Sprinkle the parmesan on top
- Put your pizza in the oven and bake for about 15-20 minutes until the crust is golden
- Take out of the oven, top with the rocket, drizzle a little olive oil on top and brush the crust with some oil
- Serve immediately
I hope you like my version of a pizza and might give it a go. Bon appétit!
Disclaimer: I was compensated for this post, however, opinions, recipes and styling are my own.