There is something quite wonderful about pizza for dinner on Friday night, but my ongoing low carb diet requirements mean it doesn’t happen very often. By making my own pizza from scratch, I can control what and how much carbohydrate and fat I eat, so when we do have pizza as a meal, it’s really really really very good and almost diet friendly.
You can do endless topping combinations on pizza bases. From potato & rosemary with sour cream; a simple basil/tomato/cheese combination – (aka margharita); mixed vegetables; meat or veggie … even if you just ate the pre-made base with a sprinkling of cheese and chilli, you’d struggle to make a boring pizza.
Earlier this week I made pizza bases, which you can read about here: Friday Night Pizza, part 1.
Arriving home on Friday evening, I zoomed to the veggie patch and picked a lovely fresh zucchini. I then removed two of the prepared bases from the freezer and set them on the bench to thaw.
Then I proceeded to make the toppings, as follows:
For this week’s pizza magic …
Slice very thinly on a mandolin:
1 zucchini (courgette)
1 red onion
1-2 brown mushrooms
Then mix together grated mozzarella and cheddar cheeses (for both texture and flavour I like to mix the two) – enough to lightly cover both pizzas.
Mix up about half a cup of tomato passata with a clove of crushed garlic and a couple of pinches of chilli flakes.
If you want to add meat, try some yummy Italian pepperoni (my concession to processed foods this week), as I did.
Step 1: preheat your oven to 220C. (Non fan forced.)
Place the bases in two trays.
Pizza 1: spread pepperoni all over one pizza. Top with mushroom, onion and a little zucchini. Spread evenly over the top.
Pizza 2: Evenly top with mushroom, onion and zucchini.
Dollop some of the tomato paste / chilli mix evenly over both pizzas.
Then tear some freshly picked basil leaves over the top of both pizzas.
Then cover lightly or liberally with grated cheeses.
Sprinkle with a little more chilli if you like a good hit.
Bake in the oven until cheese is melted, veggies are cooked through and the edges are browned and crispy.
Pour a glass of nice Italian red wine (or crack open a beer).
Try to take a good photograph for your blog before they’re all gone.
(Ooops … missed.)
Most importantly, eat and enjoy. YUM