This post centres around my recipe for a basic pizza dough.
Or……it could also be about what to make when you feel down. Last September, when Hassan was only nine months old, we moved from a two bedroom flat to our current house. With an extra 2 bedrooms and an office as a bonus, it didn’t take long to get comfortable. Very comfortable.
We quickly grew into the place. Day by day, the backyard grew greener. Our petunias sprouted and Hassan grew accustomed to his morning rounds in the park. Maryam made grand plans to paint her room……pink, of course.
I kept telling her ‘we will, we will.’ But sadly, that won’t be happening as we will be moving again soon. Our landlord had decided he is renovating the whole compound and our contract won’t be renewed. I won’t lie- I was quite devastated. Moving has to be one of the most difficult things I’ve done (I’ve done it nine times!). Add two children to the equation and it makes it doubly hard.
Plus I love this house, So many memories we have made in nine months. So many firsts for Hassan and already two birthdays celebrated in the house. I made this pizza whilst I was feeling down in the dumps. This breakfast pizza to be exact. Complete with eggs and sausages. Oh yes. Lemony arugula and parmesan to top it off.
And you know what? It did the trick. Yup. It certainly made me feel better, more positive. Our bellies full and hearts content. So much so, that we have already found a lovely villa to move into next month. It will be just before I go to London for a week when I’ll be attending Food Blogger Connect.
So much happening. I’ll keep you updated on our move. Excited.
Note: I’m looking to update my blog design as well as creating a new web portfolio. If you know of someone, please leave their details in comments? Thanks!
For the dough-
1 tsp dry yeast
155 ml warm water
1 tsp sugar
1 tbs olive oil plus extra for greasing
275 g all purpose flour plus extra for rolling
1/2 tsp salt
For the sauce-
1 tsp olive oil
2 cloves garlic, crushed
3 tbs tomato paste
1 tsp chili flakes (optional, can adjust amount to your liking)
1 tsp olive oil
1 sausage, casing removed
1/2 small red onion, thinly sliced
100 g mozzarella
Handful arugula- tossed in olive oil and a squeeze of lemon
In a bowl, mix together the yeast, warm water and sugar. Set aside until frothy, about five minutes. Stir in the olive oil. Sift the flour into a large bowl and mix in the salt. Create a well in the centre and mix in the yeast mixture. Bring the mixture together with your hands to form a dough. Knead for five minutes until smooth and elastic. Put the dough into a greased bowl and cover with a damp tea towel. Allow to prove in a warm place for 45 minutes or so or until doubled.
Heat a pizza stone in the oven at 250 degrees Centigrade.
Meanwhile, make the sauce by heating the olive oil in a frying pan. Add the garlic and fry for 30 seconds. Add the tomato paste and chilli flakes and fry for a minute. Set aside.
Wipe the frying pan clean and heat olive oil again. Add the sausage and fry, breaking up the lumps with a wooden spoon, until well browned.
Dust your worktop with flour and place the dough on it. Punch it to knock out any air and divide into three equal balls (you will only use two balls for this recipe but you can freeze the other in an airtight container for up to a month). Roll both the doughs to a thickness of half a centimetre. Spread the sauce evenly over the dough, leaving a half centimetre border at the edge. Top with cheese followed by the sausage and onion.
Break an egg into a bowl. Make a small well in the centre of each pizza and pour the egg into the well. Place the pizzas directly on the stone and bake until the base is cooked and the eggs are cooked to your liking.
Top with arugula and parmesan. Season with pepper and serve immediately.
Makes 2 small pizzas