Pizza without cheese!? What are you crazy!? Look, don’t knock it till you try it, or just add cheese!
Pizza is awesome because, you know, pizza! But also because there is no limit to your choice of toppings. You can piece together an absolutely fabulous meal with a few pantry staples and a few odds and ends lurking in the fridge.
We make two big pizza’s and just select sections to customize to each family member’s preferences but you could also make mini pizza’s that each person get’s to customize themselves… oh the options!
Make the dough a couple of hours ahead of time and then it’s really just a few minutes of prep before you can bang them in the oven and in 30mins you’ll probably be burning your mouth on hot tomato because you just couldn’t wait any longer!Print
Here you have the recipe for the pizza base and the toppings I used for this particular pizza.
- 1 cup lukewarm water
- 1 packet active dry yeast
- 2 Tbsp honey (or brown sugar for vegan option)
- 2 Tbsp olive oil
- 3 cups flour
- 1/2 tsp salt
- 1 jar pre-made tomato pasta sauce of choice OR you can make your own: Heat 1 tin diced tomatoes in a small pot, add 1 Tsp tomato paste, 1 tsp basil, 1 tsp Italian herbs, pinch of salt, cracked black pepper, stir, bring to a simmer, cook for 3 mins then switch off heat.
- 2 cups mushrooms, sliced
- 3/4 cup olives, pitted and sliced
- 1 cup cherry tomatoes, sliced
- 1 roasted capsicum sliced
- Fresh basil
Other toppings we often enjoy:
- Roasted sweet potato
- Red onion
Pizza Base – Dough
- In a mixing bowl add all the ingredients in the order that they are listed, water, yeast, honey, olive oil, flour, salt
- Either mix with a stand mixer and the dough hook attachment for 3 mins on a medium speed then 2 mins on a high speed
- Or combine ingredients with a wooden spoon until a sticky dough is formed then transfer to a floured work surface and knead with your hands until soft, smooth, and stretchy – about 8 mins.
- Oil the sides of a deep mixing bowl, transfer the dough into here, cover with a damp tea towel and allow to rise for 2-3 hours in a warm, draft free spot. It should more than double in size while it rises.
- Once your dough has had sufficient rising time, preheat your oven to 180°C
- Line two baking trays with baking paper, set aside
- Clear and clean a work surface in your kitchen (Or you can do what I do; instead of lining the baking trays with the baking paper and setting aside, I actually just roll my dough on the baking paper, and then transfer the whole lot to the baking tray)
- Whatever surface you are working on, dust it generously with flour
- Tip all your dough onto your surface and divide evenly in two – for two large pizzas – or into as many sections as you want pizzas
- Roll your sections flat to about 5mm in thickness – dust the tops with extra flour to stop the rolling pin sticking if needed
- Once all your sections are rolled transfer to baking trays and put them into the oven to pre-bake for 8-10mins. If large bubbles start to form, open your oven and pop these bubbles with a sharp knife, don’t burn yourself!
- Once they are starting to get a touch of colour, remove them all from the oven and flip them over, you will put your toppings on the ‘bottom’
- Spoon generous amounts of your tomato sauce over the base, leaving 1-2 cms clean around the edges
- Then layer on your toppings!*
- Place back in the oven and bake for another 20-30mins, until the edges are golden brown
- Garnish with fresh basil, cracked black pepper and enjoy!
*If you add fresh basil on your pizza to bake with everything else you risk making basil ash – to avoid this – get a small bowl and add 2 Tbsp olive oil then generously coat each leaf in the oil before you pop it on your pizza.