Home Made Pizza Pie
Today is March 14th, also known as Pi Day but I like to think if it as Pie Day. While I won’t be making a pie for dessert for today, I am considering making a pizza for dinner. That is still a “pie” right?
I received a cookbook for Christmas on homemade pizzas titled “Pizza” by Pippa Cuthbert and Lindsay Cameron Wilson. The book has numerous fantastic recipe ideas and beautiful pizza photography. I’ve made many of the recipes in this book, and I have adapted two of my favourites below.
What is your favourite homemade pizza?
Crispy Pizza Base
- 4 tsp dried granular yeast
- 10 fl oz lukewarm water
- 1 lb 2 oz plain flour
- 1 tsp salt
- Dissolve the yeast in small bowl and 3-1/2 ounces of the water, let sit for 5-10 minutes.
- Stir in 2 tbsp flour until smooth paste forms, then add in remaining water.
- Cover with a clean tea towel and let rest until it appears foamy and bubbluy, approximately 30 minutes.
- In large bowl, stir together flour (reserving 2 tbsp for kneading) and salt. Form well in center of flour mixture. Slowly pour yeast mixture into well, stirring with a wooden spoon. Or use your hands, it is much easier.
- Gently knead the dough on well floured surface until the dough is combined and smooth. Pat it into a ball and place in bowl with tea towel over it to rest to double in size for approximately 1-1/2-2 hours.
- After dough has risen, punch down dough to remove excess air and equally divide the dough for your pizzas. I usually make two pizzas out of this recipe.
- Use a floured rolling pin to gently roll out your dough. Your knuckles work well to help form a crust.
- Add toppings of your choice, bake for 10-12 minutes in a 450 degree oven or until golden.
Caramelized Onion, prosciutto & peach pizza
- Caramelized onions
- Crispy pizza base
- 8 pieces thinly sliced prosciutto, torn
- 2 small peaches, each cut into 8 wedges
- 2-3/4 oz chevre (goat cheese), crumbled
- fresh ground black pepper
- In a small frying pan, melt butter then add sliced onion, salt and pepper to taste. I usually add a tbsp of apple or cranberry juice to sweeten the onions. Saute until onions are caramelized.
- Cover crispy pizza base with caramelized onions, making sure to leave 1/2-3/4 inch edge around pizza.
- Toss torn prosciutto on top of onions. (I used Spanish Serrano-style ham instead.)
- Place peach slices on top. I usually have more slices than I need, which means I get to eat any extras.
- Crumble cheese over the pizza and sprinkle black pepper to taste.
- Place in center of 425 degree preheated oven and bake for 10-12 minutes or until cheese melted and golden brown.
Wild mushroom, havarti & spinach pizza
- 1 12in Crispy pizza base
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 7 oz mixed wild mushrooms
- 5 oz fresh spinach, trimmed and washed
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp Basil pesto
- 4-5 sage leaves, finely chopped
- 9 oz Havarti cheese, cut into 1/2 in cubes
- Preheat oven to 425F
- Pour olive oil in a frying pan, saute garlic and mushrooms for 2-3 minutes, until mushrooms are tender, stirring occasionally to keep garlic from burning. Toss spinach in pan, stirring until spinach is wilted. Season with sea salt and fresh ground black pepper after removing pan from heat.
- Using prepared crispy pizza base, spread a generous even layer of pesto over pizza dough, leaving 1/2-3/4 in crust uncovered. Add mushrooms and wilted spinach to pizza. Top with sage leaves, if desired, and cubes of Havarti. Bake in preheated oven for 12-15 minutes, or until cheese is melted and golden.