Homemade thin crust pizza

I’ve been perfecting my home made pizza since last summer and last night I found the combination of ingredients I had been looking for! It was by accident as I was making two pizzas but only had enough yeast (sachet) for one.

 

Ingredients (for 1 thin crust pizza)

Base

300g strong plain flour
Tiny bit of salt (optional)
3.5g of yeast (usually half a sachet) – double this for ordinary style crust

Hot water to form dough

Topping

Tomato paste (below)
50g of parmesan
125g+ of mozzarella

Then add anything you like to the top

Tomato paste

1 tin of chopped tomatoes
A little bit of olive oil, roughly one teaspoon
Oregano
2 cloves of garlic, finely chopped

 

Instructions

Put all the tomato paste ingredients in a saucepan and simmer for at least 30 minutes to reduce the water and thicken.

If the parmesan is not already grated, do so. Cut the mozzarella into tiny chunks. Prepare any other toppings.

Heat the oven to 220C (mine 200C) and make sure it’s at temperature before the following.

Once all the toppings are prepared, place all the base ingredients into a food mixer and slowly add the hot water to the mixer as its going. Once the dough has formed a ball, stop adding the water or it will be too wet. Remove the dough and place onto a floured surface. Knead for 2 minutes (at least) otherwise it will be more difficult to roll out. Roll out into a circle and (preferably) place onto a pizza stone.

Add the tomato paste onto the base, leaving about 2 cm gap around the edge. Sprinkle the parmesan onto the tomato. Add mozzarella and other toppings. Place into the hot oven and cook for 10 minutes. Turn the pizza and continue cooking until done.

 

Enjoy!

 

 

Chicken with cashew nuts

Ingredients

12 oz (340g) of Diced chicken
2 Tablespoons of dry sherry
2 Tablespoons of soy sauce
1 Egg white
6 oz (170g) of Corn flour
Pepper (but no salt)
4 Tablespoons of oil
1 Small chilli chopped (or chilli powder)
Garlic crushed
Red pepper diced, and same with a green pepper
4 oz (113g) of Water chestnuts diced
1 Teaspoon of wine vinegar
1 Teaspoon of sugar
1 Tablespoon of black bean sauce
1 Teaspoon of sesame oil
1 Tablespoon of water
6 oz (170g) of Cashew nuts

 

Instructions

1. Add chicken to 1 tablespoon of wine, 1 tablespoon of soy sauce, egg white, 1 tablespoon of corn flour and pepper. Leave for 20 mins to mix.

2. Heat oil to hot and add chili and garlic, then chicken and stir fry till chicken changes colour. Remove.

3. Re-heat wok and add extra tablespoon of oil. Add peppers and water cashew nuts. Stir fry 1-2 mins and put on dish with chicken.

4. Wipe wok clean. Add 1 tablespoon of oil and re-heat. Add rest of soy sauce, wine vinegar, sugar, sauce, sesame oil, corn flour and water. Boil stirring. Return chicken and all and add cashews.

Serve with rice and vegetables.

Chicken Cacciatore

Ingredients

6 pieces of chicken
50g of butter
3 table spoons of olive oil
1 onion
2 cloves of garlic
125g of mushrooms
150ml dry white wine
4 tablespoons chicken stock
1 tin of tomatoes
4 tablespoons tomato puree
2 bay leaves

 

Instructions

Melt the butter and oil in an electric frying pan and add the chicken pieces, remove when brown. Add the onion, garlic and mushrooms and fry until softened. Stir in the wine, stock, tomatoes, puree, bay leaves and bring to the boil. Add the chicken pieces and simmer for 30 minutes until the chicken is cooked through. Season to taste.

Serve with pasta shells and vegetables.