Pizza Gourmet

Okay, pizza. Freshly made take-away is good. If you have a somewhere like Plush Pizza near you. But if you don't, that's fine. Its easy enough to make your own.

Pizza

Equipment: pizza / cookie tray
(this recipe is designed to make one pizza only. Or two if you like really thin bases)

For the Pizza Base

1/2 cup flour (It doesn't matter which kind, but I use lighthouse brand pizza & bread flour - but self-raising is the cheaters way to perfection!)
warm water
yeast (one dried packet; about 30g fresh)
extra water
extra flour
optional: 1 tablespoon white vinegar (as not to flavour)
optional: 1 tablespoon oil
optional: no-egg equivalent to 1 small egg (no-egg, from orgran)


For the Toppings

Ok, this part you can make up yourself. Staples on my pizzas are tomato paste, vegan cheese, and thinly sliced tomatoes; these are my personal favourites -

Fresh Basil & Caramelised Onion with spinach
Hawaiian (with mock-ham)
Roast Vegetable
Vegemite (very thinly spread, omit the tomato paste)
Antipasto (grilled eggplant, capsicum, artichoke, olives - everything thats in a jar!)

Making the Pizza Base

Spread yeast over the top of about 100ml of warm water. Set aside until bubbles form.

Sift dry ingredients together in a bowl. Add oil, no-egg, and yeast mixture.

Stir until mixture combines. If not add extra flour or water to suit.

Roll into a ball on a floured bench. Roll into a size to fit your tray. Leave in a warm place to rise.

Making the Pizza

If you have a pizza maker, you should already know what to do. Otherwise, preheat oven to around 180°C.
Pick your toppings and go for it. Add the tomatoes first and vegan cheese last.

Cook in the oven for 15-20 minutes or until the base is browned.