I like wine. I like wine a lot more with food. I like wine even more with home cooked meals using fresh ingredients. Thin crust pineapple bacon pizza from scratch and a glass of red… what could be better?
Mix a little more than two teaspoons of yeast with 1 cup of warm water, a spoonful of honey and a half cup of flour. After that bubbles for 20 min stir the liquid into 2 cups of flour that you’ve already cracked 2 teaspoons of sea salt into.
Kneed the dough for 10 minutes, shape it into a ball and cover it in a bowl with a kitchen towel for 2 hours or until it’s doubled in size. (This is the part I have the most trouble with as I can never seem to wait 2 hours). If you’re really patient, punch the ball down again after waiting the 2 hours and cover in plastic wrap and put it in the fridge for 24 hours. I rarely get to this stage myself, but it does contribute to an even better crust.
I “cowboy” the sauce with whatever fresh vegetables I have on hand, so it’s a little different each time. In a blender, whazz up a clove of garlic, a shallot, a tomato, spinach, green pepper, habanero, oregano and basil using a little water to get things blending. Throw in some sea salt, cracked pepper and some tomato paste. Throw that in a sauce pan, bring to a boil, then let simmer for 20 min or until most of the liquid has cooked off.
This is the hard part. It’s so tempting to throw too many things on. I’m sure you have your favourites, but try this simple approach just once and I bet you’ll be back for more. 1 ball of mozzarella grated. 1/3 of a fresh pineapple diced. and 4 strips of bacon diced. For this pizza, I had just come back from my favorite charcuterie counter in Vancouver (http://www.oyamasausage.ca/) so I had some smoked schinkenspeck (basically amazing hand crafted prosciutto) that I subbed in for the bacon.
Try to not add any other toppings, and you’ll see what these simple fresh flavors can do together.
I bake my crust for 8 minutes at 425 before adding the sauce, cheese and toppings. Then I cook the whole thing for another 10 minutes switching to the broiler for the last 3 minutes to brown the cheese a little. Parchment paper is a must to prevent sticking. I tried one without a while back and had to eat the pizza out of the pan with a chisel! LOL