THIN & CRISPY ITALIAN PIZZA

THIN & CRISPY ITALIAN PIZZA
PEPPERONI, SWEETCORN, PINEAPPLE, ORIGANO & MOZZERALLA ON BASIL FLAVOURED TOMATOE SAUCE

COST PER PIZZA: € 2.16
NUMBER OF PIZZAS: 6
TOTAL COST (excluding electricity) €12.96
SERVES: 7
COST PER PERSON: € 1.86


Ingredients

1kg of plain flour (Lidl – 79c for 1.5kg = 60c)
14g of yeast granules (Dunnes – €3 for 5 x 14g = 60c)
15 tbl spoons of olive oil (the kitchen press)
½ tbl spoon of salt (the kitchen press)
1 tbl spoon of caster sugar (the kitchen press)
1 tbl spoon of basil paste (the kitchen press or herb garden)
600ml of warm water (the kettle)
3 tea spoons of dried oregano (the kitchen press)
½ ltr of crushed tomatoes (Lidl – 79c for 500ml carton = 79c)
3 bags of grated mozzarella (Lidl – €1.43 per bag = €4.29)
2 double packs of thin pepperoni (Lidl – €1.99 per double pack = €3.98)
1 tin of sweet corn (Lidl – 90c per tin = 90c)
1 tin of pineapple chunks (Lidl - €1.20 per tin = €1.20)

(for the from” the Kitchen press” items, I have allocated 60c – I suggest a jar or money box on the window sill. Every time you use one of these menus, I will have an amount for replenishing the bits & pieces used in small amounts, i.e. salt, pepper, sugar, herbs, etc)


Method

Pizza dough

Sieve 900g of plain flour into a large mixing bowl and add the 14g of yeast, the salt & caster sugar. Make a hole in the middle and add the 6 tbl spoons of olive oil. Finally, gradually add the 600ml of warm water while mixing with a spoon until you have one big ball of dough.

Scatter some flour on a clean work top and turn the dough ball out of the bowl and on to the worktop. Sprinkle some more flour on top of the dough ball and knead vigorously for four minutes.

Wash out and dry your mixing bowl and return the dough ball into the bowl and cover with Clingfilm and leave to rise for two hours.

Toppings

Dice all four packs of thin pepperoni sticks into ¼ inch thick pieces
Open the three bags of grated mozzarella
Open and drain the tin of sweet corn
Open and drain the pineapple chunks. If these chunks are very thick, spend a few minutes slicing each chunk in half


Making the Pizzas

Pre-heat the over to its maximum heat (usually about 220˚C)
The dough will have risen in the bowl. Peal off the cling film and turn out onto a floured worktop and knead again for 30 seconds. Cut the dough into 6 equal amounts and roll each piece into a ball.
Take one dough ball at a time and use a rolling pin to roll out your dough ball into a flat circle about 12 inches (30cm) in diameter, careful to only roll one direction at a time and turning your pizza base every time you change direction. Keep your rolling pin floured all the time so the dough doesn’t stick to the rolling pin or the worktop.

Place the rolled out pizza base on a 12 inch (30cm) pizza tray that was dusted with flour.
Add a tbl spoon of olive oil and a teaspoon of basil paste along with one fifth of the crushed tomato sauce and spread evenly over the pizza base keeping ½ an inch back from the edges of the pizza base.
Sprinkle a ¼ bag of grated mozzarella over the tomato sauce and add your pepperoni, sweet corn and pineapple, making sure each ingredient is evenly scattered on the pizza base.
Sprinkle another ¼ bag of grated mozzarella cheese over the top of the pizza and sprinkle a ½ teaspoon of dried oregano and drizzle 2 tea spoons of olive oil over the top.

Place in the pre-heated over for 15 to 16 minutes.

Remove and let stand for 1 to 2 minutes before slicing into 6 & Serve immediately.

A normal domestic kitchen oven will take up to three pizzas at a time if you have three shelves in the oven.

Enjoy!