Speed Racer Pizza
This is sort of like a time trial or a Nascar Race.
Adapted from 30 Minute Meals (Jamie Oliver)
Ingredients List: 1/2 cup of self-rising flour + 1/3 cup reserved, 1/2 cup tepid water,
pinch of salt,
1 can chopped or crushed tomatoes,
1–2 cloves garlic,
toppings of choice (mozzerella, salami, basil, fennel seeds),
balsamic vinegar,
olive oil.
Just before the race:
Big oven proof pan (higher sides, even better) is on burner on a medium heat
with a good coating of olive oil.
Food Processor for Dough
Food Processor is out with the big blade inserted.
These ingredients are measured and ready to go:
1 + 1/3 cup of self-raising flour self-raising flour
1/2 cup tepid water - not too hot!
Pinch of Salt
Drizzle of Olive Oil
Rolling pin is out and clean surface is dusted with flour for rolling out the dough.
Blender for Sauce
7oz can of chopped tomatoes
Oregano or fresh basil
1 clove of garlic
Dash of Balsamic Vinegar
Toppings are laid out but not chopped yet.
(Use whatever you like, but here is what I'm doing)
Ball of mozzarella
1/2 a fresh red chili
8 slices of salami
Oregano
Handful of chopped-up basil - which is not put on until pizza is out of oven
Olive oil for drizzling
Turn the broiler on.
On your mark, get set, dough!
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In the Food Processor mix 1 cup of of self-rising flour with half of the water (1/4 cup), a drizzle of olive oil, and a pinch of salt.
Run on high until ingredients are mixed. Add in more flour slowly, bit by bit (1/3 cup to a 1/2 cup), a dash of olive oil and
mix on high until a ball forms and the sides of processor are mostly clean.
Goal is a wet dough that stretches a bit when you hold it up - if the dough doesn't form a ball add a bit more flour.
My mom's rolling pin
Sprinkle the top of the dough and the rolling pin with flour,
roll the dough into a circle that will fit the pan and go up the sides. (The thinner the dough, the crispier it will be.) Fold it into quarters, very gently.
Turn burner up to medium. Add more olive oil to the pan.
Put the dough in the pan and unfold it. Press down. The sides should come up the side of the pan.
Alert: The goal now is not to burn the crust. It took my stove 5 minutes to show bits of brown, but yours may vary.
If you have enough olive oil coating the pan, it won't burn. I also turned the pan around on the burner.
If you gently check the bottom it will probably crack, so I stopped doing that. If it does crack, just tamp it down with pancake turner.
Sauce:
Blend the tomatoes, a few sprigs of basil or oregano, 1 clove of garlic, a splash of balsamic vinegar, a drizzle of extra virgin olive oil and a pinch of salt until smooth.
Check the bottom of the pizza, it should be a bit brown - the top is not brown.
(You don't need all the sauce in the blender, but I put it all in and it was delicious.) Pour sauce over the middle of the pizza base and spread out evenly.
Turn up burner heat to high.
Top with cheese and toppings. Let it cook for 2 minutes and check the bottom. Check the bottom at the back of the pan too.
Place it under the broiler for another 4 minutes, watching it carefully.
Remove when it looks good to you. Put remaining fresh basil on after you take it out of oven.
