Tomato and mushroom pizza

January 10, 2021

Tomato and mushroom pizza

I made one of the classics and it turned out as a warm hit! There's generally no hype needed for pizza but this one took me half a day to make and take photos of and every minute was worth it considering the slices were chomped down on thoroughly and I guess it's all thanks to mum's tomato sauce recipe and if the base is good, you'd naturally want to keep up with its perfection for the rest of the pizza build.

Ingredients for the tomato sauce:

Oil

Tomatoes

Cinnamon

Garlic

Onions

Salt

Procedure:

Blanch tomatoes in hot water until their peels come off.

Take the peeled tomatoes and simmer with cinnamon.

Sautee garlic, rosemary and onions in oil and blend it with the reduced tomato sauce that’s been simmering.

Add salt and boil again until further reduction takes place and the consistency becomes thicker than before.

Ingredients for the dough:

Flour

Yeast

Lukewarm water

Sugar

Rosemary

Chilli flakes

Pizza dough after releasing the air inside it.

Toppings:

Mushroom

Cheese

Capsicum and any kinda veggie you’d want to improvise and use.

Procedure:

To three table spoons of lukewarm water, add a pinch of sugar and half a spoon of instant yeast and airproof to let it rise.

After the yeast blooms, use the water to mix with flour and add salt right before mixing and knead until everything gets incorporated together well.

Let the dough sit for half an hour to 45 mins until it doubles in size.

Punch the dough because its fun to have your face in the way of warm yeasty air on a summer morning, or whatever the season is in the place where you’re reading this from.

Roll the dough into a ball and roll it out like you would roll out roti.

Stuff rosemary and chilli flakes and other spices at your repository into the dough. At the perimeter of the rolled out dough stuff, some capsicum so as to leave little surprises inside the crusty periphery.