A modern take on Pizza

Europeanfood.co.nz,. 'Kalamata Greek Olives | Europeanfood'. N.p., 2015. Web. 25 July 2015.

Feature Ingredient: Kalamata Olives

Kalamata olives are almond shaped dark purple olives originating from the city of Kalamata in southern Peloponnese, Greece. They are usually preserved in wine vinegar and olive oil, with this process leaving them with a slightly bitter taste. They are often used as table olives, as well as to top pizzas like we try today, and are popularly used in salads. Kalamata olives are also high in sodium, so again, eat in moderation. However, that doesn't mean they're completely bad for you; they contain healthy fats and a natural antioxidant! Given their high sodium content, kalamata olives can often be used in place of salt when making certain dishes. In other words, don't add any more salt to the recipe if you're using kalamata olives! 

Recipe: Pizza

Serves 5-6

Ingredients:

For the dough

Approx. 250g of self raising flour*

Approx. 1-2 cups of water*

Pinch of salt

* I didn't really measure these ingredients, just make sure you have more flour than water and add the water gradually to ensure the dough is an actual solid rather than a liquid state.

Toppings

100g kalamata olives, sliced and pitted

2 boxes of cherry tomatoes, halved 

Cabanossi, sliced

Bacon or ham, thinly sliced into squares

1 avocado, sliced

1 tin of pineapple pieces, drained

400g button mushrooms, sliced

100g cooked teriyaki chicken

2 pizza base sauces

A bag of mozzarella 

Method

1. Make the pizza dough by combining the flour, salt and water. It should have a "clumpy" consistency.
2. Knead and form into a ball. Allow the dough to rest in a bowl with a damp tea towel over the top.
3. After preparing the rest of your ingredients and toppings of choice, divide the pizza dough into about 8 pieces, about the size of your palm. They can be bigger of large depending on how big you want the pizzas to be.
4. Roll out the smaller dough balls into a thin base using a rolling pin.
5. Top the pizza with a spread of the tomato base. Then assemble the toppings according to your tastes! Remember to use cheese last so it can melt over all the toppings.
6. Transfer the pizza onto a pizza maker and set to medium heat or into an oven at 230˚C. Keep a watchful eye on the pizzas as they do cook quick.
7. Remove from the oven or pizza maker after the edge becomes crispy and the cheese is golden. 
8. Serve whilst hot!

Take a peek at my photos:

 Roughly mix the flour and water together, then knead using your hands.

Cabanossi - by the way, the white stuff is bocconcini, who knew there was bocconcini stuffed in cabanossi!

Cut the teriyaki chicken into smaller pieces.

The stone base cooks the pizza really quickly, so make sure not to leave it for too long.

This is the "oven" I used; I did a quick search, and here's one of the links you can purchase them if you're interested.

Ratings/Comments:

Price: 4/5

Difficulty: 1/5 (Not hard at all)

Taste: 5/5

Overall: 5/5

(1 being low/bad - 5 being high/good)

This pizza recipe is obviously a modern take to the traditional pizza, but what I love about it is that it's super easy and quick to make and you get to customise the pizza to your liking! (Plus, homemade is always better.) It was also lots of fun to add the toppings to the pizzas - almost artistic - and you knew it would taste delicious considering that you get to choose everything. It would be perfect for a dinner or lunch, something hands on that you can do with friends. Happy cooking and so long pizza deliveries!

- C