Pizzas that inspire. Rocket, spinach and mushrooms.

I believe that all of us are creative in the broad sense of the term. I also believe that every creative person needs a little bit of inspiration every now and then. However, the difficult part is to find inspiration in everyday things. That is an acquired skill – an Art.

This pizza is inspired by a friend who shared all the wonderful dreams she has, as she steps into a new phase of her life.

Every start needs an inspiration. Hopefully, this wonderful, crispy, green and delicious pizza is just what you need?

Prep time: 1hr 20 mins (includes 1 hour dough resting time), Cooking time: approx 10-15 mins per pizza & 15 mins for the tomato sauce. Serves: 4-5 medium thin crust pizzas, Calorie: approx 180 per slice

The pizza base:

Mix 4 cups (500 grams) flour (maida) and 1 cup of semolina (suji) with about 1 level tbsp salt and put into a large bowl. Now create a well with your fingers in the middle. In another bowl, add 1 teaspoon (5 grams) sugar, 1 package (7 grams) active dry yeast, 1 cup (250 ml) warm water and 3 tablespoons (30 ml) olive oil. Make sure the water is lukewarm and not hot.

Pour this liquid mix into the well slowly and keep forking large amounts of flour into the center. Repeat this until you combine all the ingredients well. Shift this dough onto a clean surface liberally sprinkled with flour. Rub your hands with some dry flour and begin kneading until you have a smooth and springy dough. Just cover this dough with a cloth and keep aside in a warm place for about an hour. Jamie Oliver has the best recipe for creating a pizza base that I’ve found till date.

The tomato sauce:

Just blanch and peel 7 tomatoes. Puree them if you like, I prefer them chunky. I roughly chop the tomatoes and add them to a hot pan sprinkled with olive oil. Add some water, salt, pepper, oregano and basil. Remember to make the sauce really potent as a little bit of this sauce will lend all the flavour to the pizza. I also use a lot of Scala products when I cook italian. You can add 3 tbsp of puree or Scala’s tomato paste.

Allow this to cook for about 10-15 mins (remember to cover the lid). Add more water if the sauce is drying up.

Finally, the pizza:

If you check on the dough after an hour, you will see that it’s doubled up. Take a chunk of this risen-dough, roll into a tiny ball (about 3 cms diameter) and roll out on a dry flour dusted surface. Roll the dough as thin as 0.5 cms. You may leave the edge a bit rough and thicker. Add the tomato sauce, some cheese if you like and finely chopped mushrooms onto the slice and put into the oven.

You will probably need about 10 button mushrooms, 20 leaves sautéed spinach and 20-30 rocket leaves for this quantity of pizza. When the edges of the pizza turn a nice roasted brown, remove onto a plate and add spinach and rocket leaves. Remember to tear up the rocket leaves roughly before adding to the pizza, else is becomes difficult to eat. Sprinkle some pepper if you like.

Enjoy with a lovely glass of wine!

Tomatoes sitting pretty, ready to bubble

The piping hot base sauce packed with flavour (see recipe)

The golden crisp base just out of the oven

The dream green pizza. That inspires 🙂

 

 

 

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