Another Friday pizza, this time it was sans bocconcini and sans meat. The aim was to get a crispy base rather than a soggy bottom which happens when I load up on the bocconcini balls. I don’t like a soggy bottom 😜 I should listen to my friend GC more about achieving a crispy pizza base.
- Homemade pizza dough (from last week)
- Tomato paste
- Mozzarella cheese
- Baby capsicums
- Caramelised onions
- Porcini mushrooms
- Kalamata olives
- Remove the pizza dough (made from last week) out of the refrigerator and bring it to room temperature.
- Rehydrate the dried porcini mushrooms in warm water and allow the mushrooms to plump up over about 20 minutes.
- Drain the mushroom water from the mushrooms.
- Cut the baby capsicums into slices.
- Turn the oven on to its highest setting.
- Begin to work the dough and attempt to form a circle (hoping one day I’ll learn the secret of how to make a circular pizza base rather than the weirdly shaped pizza bases I seem ‘good‘ at).
- With the back of a spoon, smear the tomato paste across the surface of the pizza base.
- Layout some slices of mozzarella on the pizza base.
- With artistic flare add some caramelised onions, capsicum slices, mushrooms, olives, capers, and basil.
- Season with some salt and pepper.
- Put into the oven for about 10 to 12 minutes.