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Sunday, October 25, 2009

Breakfast Pizza

No it's not from some delivered pizza the night before, conveniently tucked under the sofa for easy access. Think of it as a flat bread cheese sandwich with some tomatoes and fresh parsley.

This pizza dough recipe requires no proofing - so you don't have to leave it to rise for a couple of hours. Quick and easy. Thin and crispy. Yum.

This makes 2 thin crust pizza bases (around 33cm in diameter)

2 cups plain flour
1 tsp active dry yeast
1 tsp sugar
1 cup warm water
pinch of salt

Pre-heat oven to 225C. If using a pizza stone, best to place it in the oven so that it heats up together with the oven.

Dissolve the sugar and yeast in the warm water. Add to the flour, mix in the salt, and mix until you get a nice ball of dough. Knead until smooth. Divide into 2 balls. Roll into desired shape. Add desired toppings - this time it was 1 tomato from a tin, crushed and spread across the crust, topped with shredded tasty cheese, grated parmesan, a bit of salt and cracked black pepper.

After all these, the oven should be hot enough. Place the pizza on the pizza stone (if using) or just place in a baking sheet and bake for around 12-15 min, until the sides are golden brown and the cheese has melted.

I prefer adding the chopped fresh parsley last just for a fresher flavor.

Serve with tabasco! And a mug of hot coffee!

Previous pizzas here and here.


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Scribe's Notes

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So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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