Chorizo and Olives Thin Crust Pizza

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Pizza and Tapas for me is the ultimate social food. It’s a lot of fun to make with family and friends and so easy to prepare as well. All you need is a dough base and you can choose whatever toppings it is you want.  You can have a simple classic margherita with just tomatoes, basil and mozzarella topping or a full on meat feast with different hams and spices and meat, alternatively have a vegetarian version with a medley of roasted vegetables as your pizza topping, yum!!
On this recipe, I just used whatever it is I could find in my fridge. I didn’t have any fresh tomatoes left so I just used the dried tomatoes hanging over my kitchen and hydrated them over hot water before slicing and adding them onto the pizza. So feel free to use whatever you have at home as your pizza topping and enjoy the experiment and most importantly the eating process with your family and friends! Buon Appetito!

Health and Safety Warning: Do not throw the pizza dough too high up or it might just end up on your head as it did to me on many occasions…. apart from that.. throw, turn and toss away!

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KITCHEN KIT:
A large bowl, a 10 inch’ pizza baking pan or any flat baking tray will do as well; a food mixer machine with a dough hook for mixing and kneading, if you haven’t got the machine you can knead the dough by hand instead and mix the ingredients with a wooden spoon.
A tea towel or a cling film that has been sprayed with oil.

Ingredients Makes 4 Pizzas (approximately 10 inch’ in size):

For the pizza dough:
1.  300g strong bread flour
2.  4g. fast action yeast
3.  4g. fine salt
4.  180ml.  warm water
5.  20ml. full fat milk
6.  10ml. olive oil

For the sauce base:
7.  150ml. passata
8.  2tbsp.dried oregano (½ tbsp. per pizza)
9.  60g. grated parmesan cheese (15g. per pizza)
10. 4 pinches of ground black pepper ( a pinch per pizza)
11. 4 pinches of chili flakes
12. 2tbsp.olive oil (½ tbsp. per pizza)
For the toppings:
13. 130g. mozzarella slice into chunky pieces
14. 8 slices of picante chorizo.
15. 4 sundried tomatoes ( if they are completely dry, soaked them first in hot water for 5 minutes to hydrate them before slicing them into strips)
16. 8g. of green olives, stoned and halves

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For the pizza dough:
1. Put the flour into a large bowl; add the yeast on one end of the bowl and the salt directly on the opposite of the yeast (don’t combine the salt and yeast as the salt will kill the yeast and will affect the dough from rising).
2. Make a well in the middle of the flour, pour in 180ml warm water, 20ml. milk and 10m.olive oil.  Mix well until you have a fairly wet dough.

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3. On a well-floured surface, transfer your dough and knead for 8-10 minutes until smooth alternatively mix and knead on a food mixing machine for 5 minutes.
4. After kneading, cover the dough with a tea towel or a cling film that has been sprayed with oil, placing the oil side first onto the dough so the dough can rise and does not stick into the cling film. You can now leave the dough to rise for 10-15 minutes to get a thicker pizza base, but if you want a very thin crust you don’t have to leave the dough to rise, you can use it immediately or reduce the rising time to 5 minutes.

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5. If you’ve left the dough rise, knead it again for just 1-2 minutes, and then split the dough into 4 balls.
6. On a well-floured surface, place the dough ball, using a rolling pin roll it until it is very thin as it will rise in the oven.
7. Sprinkle some flour over the pizza baking tray so the dough doesn’t stick to it.

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For the sauce base and toppings
8. Pre-heat oven to 200ºC.Spoon over the passata first on the rolled out pizza dough, then add all the other ‘sauce base’ ingredients listed above.
9. Sprinkle the toppings all over the pizza.
10. Place the pizza in the oven to bake for 8-10 minutes or until crisp.

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Serve immediately.

Note:
Making a crispy base pizza:
Spoon over the passata and toppings just before you bake the pizza in the oven, leaving it for more than 5 minutes will make the pizza base less crisp and in some cases soggy.
Storing the dough:
Once you have made the dough and have given it time to rise, tear it into small pieces of balls. The ones you don’t want to use immediately wrap in a cling film (air tight) and place in the fridge overnight and use the next day, alternatively you can also freeze them and use when needed.  If you decide to put it in the fridge make sure you knead the dough for a couple of minutes before rolling the dough out to make a pizza base. If you do freeze the dough then you will have to defrost it at room  temperature which wold probably take 6-8 hours, you will have to knead the dough for a couple of minutes before rolling the dough out to make a pizza base.

 

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