Yep. It’s got to that point. My procrastination has reached the point where I will spend over an hour making a pizza in order to avoid working on my essays. I feel like it’s alright though, because I did print one of them out this morning, so I only have two left to hand in, and then an exam in a month’s time, so at least the ball’s rolling with this whole exam/coursework stuff. I hate waiting for exams to happen because I feel like the pressure just builds and builds, so it feels good to actually be starting stuff now.
I feel like I’ve been abandoning my blog recently because of work, and essays and exams, and just life getting in the way of me cooking interesting food, and I’m sorry! I haven’t been doing it on purpose, I have been really busy lately – I joke about procrastinating loads (yeah, I’ve made a few origami swans today, and learnt a few new songs on guitar) but I have been working hard, and hopefully it’ll pay off when I get my grades in the Summer! But for now, until I get my life sorted out, this pizza tastes awesome, and it’s not actually ridiculously hard to make, and you can put any sort of toppings on it that you choose – mine’s quite basic because I don’t have much in my fridge, but feel free to go crazy with yours :)
Also please ignore how ‘rustic’ (i.e. ugly) my pizza looks, I don’t have a rolling pin or anything at uni, and I got to this point and just thought if I messed with it anymore it would just look atrocious… It tasted good though!
For the base
175g of strong white flour
Half a sachet of fast-action dried yeast (3.5g)
One teaspoon of fine semolina
For the sauce and topping
One tablespoon of olive oil
One clove of garlic
One small can of chopped tomatoes
One big handful of spinach
Toppings of your choice – I went with peppers, vegan grated cheese and basil leaves
- To make the base, tip the flour into a big mixing bowl. Add one teaspoon of salt to one side of the bowl and the yeast to the other. Add 120ml lukewarm water and mix with your hands until a sticky dough forms. Knead until an indent pushed into the dough pops out quickly. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.
- Meanwhile, heat the oil in a frying pan and sizzle the garlic for a few seconds, then tip in the tomatoes, season and simmer for 5 mins until the sauce has thickened.
- Heat oven to 220 degrees Celsius. Knead the dough for a few minutes, then roll it out as thinly as possible. Lay the base on a baking sheet dusted with the semolina. Spread the sauce almost to the edge. Dot over the spinach, add your toppings and drizzle with a little oil. Cook for 15 minutes until base is cooked through.