Friday night meat-free pizza

It’s Friday night, and that means pizza.

I had some dough in the refrigerator from last week for tonight. When I opened the container, I noticed the dough was more moist than usual, and it also had a bit of a sour, funky sort of smell. It was more like sourdough.

I’m bloody hopeless at shaping pizza dough. Take a look at tonight’s effort. I really need help.


Tonight’s toppings included tomato paste, mozzarella cheese, porcini mushrooms, gorgonzola, and basil. I also threw on a few cherry tomatoes.
Check out the apron I wore tonight.

Me wearing a Ford apron
Friday night pizza

Hawaiian pizza Yummy Lummy-style

Hawaiian pizza Yummy Lummy-style 

I’ve now been making a pizza on Friday nights for a few months. I’m grateful to my Italian pizza mentor, GC, who has been helping with flavour combinations for toppings and different ideas.

Me in my Spam Hawaii T-shirt with a tin of Bacon Spam with a background of Acacia pycnantha Wattle

It’s been a most enjoyable exploration into an area I never thought I’d venture. 

While I remain very much the student, my “big kid” attitude started thinking on Thursday about venturing somewhere beyond the traditional (and possibly acceptable).

Out of respect for GC, I did ask if we’d still be friends if I went out on a limb. Fortunately, GC is a very accommodating soul and agreed we can remain friends. 😊

Hawaiian pizza Yummy Lummy style

I’ve noticed on some on-line food forums the thought of pineapple on a pizza stirs up high emotions. I’ve certainly eaten pineapple on pizza before, and I don’t mind it. Given a choice though, like if I’m paying for a pizza or making one, generally, I avoid pineapple. Tonight will be the exception which proves the rule. 😉

Pizza base (bread making machine)


  • Water 200 mL
  • Olive oil one tablespoon
  • Iodised salt one teaspoon
  • Caster sugar one teaspoon
  • Bread flour 375 g
  • Tandaco yeast one sachet (1¾ teaspoons)
Hawaiian pizza Yummy Lummy style


  • Follow the dough making instructions for your machine
  • Split the dough into two and put one portion into an airtight container and refrigerate for a week.
  • Roll the remaining dough on a lightly floured surface into a 25 cm round for a thin based pizza.
  • Place onto a lightly floured baking tray.
  • Add selected toppings.
  • Bake in a preheated oven at 250 °C for 12–15 minutes.
Hawaiian pizza Yummy Lummy style


  • Diced bacon flavoured Spam
  • Crushed pineapple
  • Tomato paste
  • Mozzarella 
  • Gorgonzola
  • Baby capsicums
Hawaiian pizza Yummy Lummy style

Most people think ham and pineapple when they think of Hawaiian pizza, but for me, Hawaii means Spam. I mean check out my T-shirt. 🍕

Hawaiian pizza Yummy Lummy style

I was very happy with how this turned out. It tasted delicious and best part was the gorgonzola contrasting with the sweetness of pineapple. 🍍

Meat-free pizza

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
  • Capers
  • Basil


  • 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.

Slow cooker caramelised onion pizza


It’s Friday and I worked from home today. The last few Fridays I’ve been making a pizza for tea so I thought I would try to keep this going. Given I was home I figured I’d caramelise some onions in the slow cooker. 

Caramelised onion pizza
Continue reading “Slow cooker caramelised onion pizza”

Leftover refrigerated pizza dough with ham, bocconcini, ham, and Kalamata olives

A blogger friend reckons if I leave pizza dough in my refrigerator for a week or more it will sour and the pizza base will have a sourdough-like taste. So this is an experiment. I am enjoying this pizza dough venture 😃🤤 I’m grateful to my friend GC for getting me on to it.

What I didn’t expect was how much gas was formed by the yeast as it fermented carbohydrates. If I remember my chemistry it should be carbon dioxide so I’m sorry for contributing to a little more CO2 in the atmosphere.

Pizza dough bubble after a week in the refrigerator
Pizza dough bubble after a week in the refrigerator

When I pierced the bag, there was definitely yeasty goodness feelings as I could smell the yeast. I don’t know that the pizza base tasted any different. It was nice and crisp and I really enjoyed it. This was a mighty fine pizza.

Continue reading “Leftover refrigerated pizza dough with ham, bocconcini, ham, and Kalamata olives”