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| mozzarella and greek basil pizza |
You may ask the question “how have you got as far as writing a food blog without having made a punny, solitary attempt at making your own pizza?” Fair question which I will counter by asking "why would I ever think of making pizza when the fantastic Franco's is just a phone call away". Last Saturday I set about making my first attempt pizza.
The pizza dough was knocked together in the bread maker. The tomato sauce was a sorry, miserly single leftover potion of 3 day old puttanesca sauce. The toppings I had already except the cheese. I impressively managed to get my ass down the shops for that. My Saturday was one of laziness personified.
I tried to do that swirly-above-the-head-thing with the dough. It didn’t work. It was more for novelty banter than any serious attempt to get the perfect crispy base. To do this I can recommend rolling the dough out with a wine bottle, it did the job. I used a little greek basil with basil olive oil on one of the pizzas and anchovies and kalamata olives on the other.
So, in conclusion -
1 - it isn’t half the palaver that I thought it could be
2 - it can actually compete with Franco's 16 inches.
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| Anchovy and kalamata olive pizza |
