Thursday, April 07, 2005

Chicken and Chargrilled Pepper Homemade Pizza

I'm unable to wax lyrical about the art of pizzas and pizza making in general, having not sampled the range out there to have a good judgement of what constitutes 'good', after all there are infinite categrories, thin-crust Italian, variations amongst the Italian-type crust, the American adaptations, inter-regional varities including the famous Chicago 'pie', deep pan, fast food, gourmet...In anycase, I would reccomend the wisdom of SliceNY has reviews by the slice and I'll definitely be consulting it as a resource for a pizza safari in New York in the future. On to the homemade bit; the dough recipe was adapted from something I found at Epicurious, I halved the ingredients to make just one thin-crust pizza, around 15 inches.

  • 220 grams flour
  • 1 tablespoon olive oil
  • 1 teaspoon active dried yeast
  • 200 ml warm water
  • salt
  • italian herbs/oregano

Knead until elastic and leave to rise for 40 minutes with a smear of olive oil, then press out with fingertips, or a rolling pin.

Tomato sauce was a simmered combination of chopped plum tomatoes, garlic, 1 tablespoon of balsamic vinegar, salt and pepper in a pot until thick and spreadable.

Toppings of chicken breast fillet in strips, onion, mozarella and chargrilled red pepper.. Admiteddly, the mozzarella could've, should've been of better quality, but I think the supermarket version worked jsut as well but with a different melting point in texture and mouthfeel. It came out tasty, with a crips base and a foldable crumb.


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