Perfect Pizza!

Filippa pulled out this recipe from Nourishing Traditions for the pizza dough and the topping is a favorite of mine that I have used for years.  The pizza dough was exceptional!  Of course it doesn’t taste like normal pizza dough but the flavour was delicious!  We had our parents round for lunch and even they were impressed.

The theory behind pre-soaking the flour in the yoghurt is that it begins a fermentation process that starts to break down the gluten making the grain more digestible.

The topping combo is a die-hard fave of mine.  I used to use it in a café I worked in and I have trotted it out at many dinner parties and bbqs.  The blue cheese on it is a winner and seems to be liked even by many who are not blue cheese fans.

The recipe makes two good sized pizzas.

Dough
1 cup plain whole yoghurt
250gms softened butter
3 1/2 cups your choice of flour (we used spelt)
2 tspns salt
flour for rolling dough  (or use a bit of oil)

Cream together the yoghurt and butter then mix in flour until well combined.  Cover bowl with a tea-towel and leave somewhere warm for 12 to 24 hours.  Roll out on floured (or oiled) surface and place on pizza tin.  I confess I am a very lazy cook so I just pressed it out onto the tin – worked just as well!  Pre-cook the base in a moderate oven until golden on the edges.

topping

4 tomatoes
1 tablespoon tomato paste
splash balsamic vinegar to taste
splash tamari to taste

Blend tomatoes in food processor then put in pan and simmer until they begin to reduce.  Add tomato paste, tamari and balsamic to taste.  Spread onto pizza bases.

250gms blue cheese
2 medium sweet potatoes
1 large red onion thinly sliced
small handful fresh rosemary
1/2 cup chopped hazelnuts
1 cup grated mozzerella
1/4 cup parmesan cheese

Cut sweet potato into bite sized pieces then roast to desired degree of roastness! Put all ingredients on pizza base then cover with mozzerella cheese.  Bake in moderate oven until cheese is melted and browning on the peaks.

Yum! Yum!

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