A Simple Pizza Recipe

I bought the dough ready. If you'd rather make your own dough, good for you, that'll be awesome.
Using my hands and the rolling pin, I spread the dough as thin as possible over a piece of aluminum foil (mine was about 16" diameter).
Once stretched to its limit, I splashed it lightly with olive oil. In a small bowl, I mixed half a cup of Pomì, an Italian passata brand (strained tomato sauce) with two tablespoons of ketchup and a half tablespoon of mustard (I love the subtle and underlying taste of mustard in almost any kind of sauce). I mixed the sauce with a spoon, added black pepper to it and spread it over the dough with the back of the spoon.
I distributed 2 large cut tomatoes (1/2" thick slices) and chunks of feta cheese (about 100 grams).
I then sprinkled a cup of grated Parmesan, one chopped green pepper, fresh oregano, and a 100 grams of sauteed and drained ground beef. (Salt as per your own preference)
You can use whatever ingredients you like, of course, but these are the ones I used on mine today.
Preheat your oven to the highest temperature possible (heat from above and below) and stick your pizza in with the aluminum foil. My oven isn't that hot so it took about 12 minutes to bake this pizza. Ideally, it should be fully baked in 5 minutes precisely.
Anyway, it came out looking great and tasting incredibly delicious...

Bon appetit!


Joseph said…
Meen adak, Abufares. Sahtain.
Abufares said…
Ala albak, Joseph :-)
Gabriela said…
I don't doubt about it: it most surely tasted as good as it looks.
Abufares said…
Hola Gabriela
So glad to see you here. I've been away for a long while but will try my best to post regularly again.
Isobel said…
YUM! I love pizza! Especially ones with a thin crust. I'm intrigued by your suggestion to mix mustard with the tomato sauce. Which kind of mustard do you use? Thank you for posting this. It looks delicious! :)
Abufares said…
Hello Isobel
With Gabriela, you and Joseph here, I say I'm back in business :-)
I love Dijon mustard and a small amount of it is my secret ingredient in all tomato based sauces.
If you don't like the strong taste, pick something lighter, but do give it a try.

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