Friday Night Pizza

Friday night is a great night for pizza. I am lucky enough to live close to a good pizza joint, but at $22-29 each it’s a bit hard to justify. More often than not I prefer my own pizzas anyway. Not only do you get to choose exactly what you put on them, but they just taste fresher.

I have only gotten into cooking with yeast fairly recently, after overcoming my fears. Pizza dough is a great place to start because it is very simple and forgiving. I tried several pizza dough recipes before finding one that I love. The recipe is from a professional pizza maker and it yields a large batch. I like to roll out all the bases and freeze half of them for later. You could always buy pre-made bases if you want to save some time, but you will likely pay more than they’re worth (it’s basically just flour and water!).

I topped the first pizza with sliced pan-seared chicken, cherry tomatoes, onion, mushrooms and capsicum. When it was cooked I drizzled some sour cream over the top and added a few baby corriander leaves from the garden.

The second pizza had hot pepperoni, mushrooms, onion and capsicum with mozzarella cheese.

I highly recommend making your own pizza bases – you won’t go back once you do. Also, put the cheese on first so you get more attractive pizzas, and don’t  overdo it with the toppings.

Creamy Pizza With Bacon, Mushrooms and Onion

I came across this blog with an interesting looking pizza recipe so I decided to try something like it. I am a huge fan of homemade pizza because they always seem to taste better than anything you can buy and you get to choose exactly what you want on it. I have never made pizza with a creamy base before so I was curious how it would turn out. Plus anything with bacon and caramelized onions has to be good. That’s a fact.

As well as the bacon and onion I also felt like using mushrooms, feta and a few rocket leaves. I used ricotta and sour cream in the sauce which I think worked really well and the overall sensation was quite light and tasty with just enough flavour from the toppings.

I made the pizza bases as well and they came out lovely. Thin, with crispy edges and a nice bready texture.