If you are like me and can't quite cut it when it comes to making things with yeast, this is the pizza recipe for you. Even if yeast doesn't defeat you, give this recipe a try. There's no waiting around for rising or worrying about cold draughts. Leave out the ham for a vegetarian version.
Heat oven to 350c
Ingredients for pizza base
2 cups of self-raising flour Good pinch of salt Pinch of cayenne pepper (optional) 60g of butter 60g of grated tasty cheese 2 tabspns of chopped fresh chives 1 cup of milk (app.)
Place the flour, butter, salt & pepper into a food processor with blade attachment.
Process until butter is blended through flour.
Place mixture into a large bowl and add grated cheese.
Add milk gradually, working the mixture by hand. You are aiming for a pliable dough, not too dry or overly moist.
Push and pull the dough to fit the tray for a rustic look or roll the dough out. I used a large non stick one.
2 generous tabspns of tomato paste
1 cup app of grated mozzarella cheese
A handful of fresh basil leaves
App 1/3 cup of corn kernels
A dozen sun dried tomato pieces
4 slices of ham off the bone, roughly shredded
Olives if you like olives
Yummm! Try mixing Basil & Oregano into yr Tomatp Paste before spreading. Or really cheat using the upside down bottle of Tomato Pizza sauce with Onions & Garlic - is verrry nice.
When using onions, make it the brown onions not the mild Spanish salad onions which have much tougher construction (and cost more, too).
I do not understand pizza shops using Spanish salad onions at all, because it is a real waste of product.