This recipe was brought in by Jonas in Sweden.
|1 - 2 tbsp
|A large amount
||Other favourite herb
||such as Chervil
||More or less - it depends how many calories you want
Crumble the yeast into a cup together with a teaspoon of sugar. Stir the
mixture now and then until it is nice and runny. Meanwhile heat up the
mild to about finger temperature - use a microwave if you have one. Add
the oil and stir in the runny yeast. Add the salt followed by some flour
and start mixing. Keep adding flour until the mixture stops being sticky.
This needs to be kneaded for 5 minutes - use a food processor or hand mixer
with dough hooks. Or use your hands - it's a great way to work off stress!
Add more flour if the dough feels sticky, though it is better for the dough
to be on the sticky side than on the dry side. Use the dough to line a
pie dish, which can be up to 30 cm in diameter. Either roll out the dough
with a rolling pin or just squidge it round the dish with your hands. If
you use a smaller dish then the pizza base will be very thick, but you
might like it that way. Leave the base to rise under a tea towel while
you make the topping. Chop up the onion finely and and fry gently in some
oil together with the crushed garlic clove until the onion starts to soften.
Add the whole tomatoes (without the sauce they are in) together with the
herbs and ketchup. Leave to simmer for about 15 minutes uncovered, stiring
occasionally. It is important that the topping is thick otherwise the pizza
will be soggy. Set the oven to 200 o C. Spread the tomato topping over
the dough and sprinkle with cheese. Sprinkle with chopped ham, sliced banana
and pineapple (well-drained). Finish off with oregano and curry powder.
Put in the oven for about 20 minutes.
Preparation time: 1 hour
Total time: 1 hour 20 minutes
Precision: Quite important for the bread base