Thin and crunchy crust quick fix pizza
Zomg. I whipped this up in a jiffy for lunch, and basically felt sick from overeating for several hours afterwards. To be fair, I was the only one home, okay? It would have been a waste of really good ingredients (caramelised onions, hello?). Don’t give me that look. Do, however, make this. Lunch or dinner. Nom Nom.
The base doesn’t require ANY rising, but does have a little yeast in (I guess for flavour because there’s very little rising). I think I did my base a little too thin, but this just made it quicker to cook and crunchier. I ain’t complaining. My only gripe is that I personally didn’t have more topping ingredients – I’d run out of my gooey white goat’s gouda from the cheese shop, so I had to use dobs or cream cheese. You can use pretty much any good cheese, but even just one relatively creamy cheese would be good, like feta. Instead of rocket, any mustardy green leafy thing should do. In fact, you can experiment with plenty of other toppings, just remember not to use things that will release too much water or you won’t get crunchy crust, but rather, a hard-chewy-soggy mess.
Caramelised onion, rocket & goats cheese pizza
makes two large pizzas
2 T butter
1 large onion, sliced very thin
2 large handfuls of rocket
about 150g goats cheese (white gouda or feta), crumbled
black pepper, to taste
1 T extra virgin olive oil
In a medium sized frypan on medium heat, cook onions in butter and a pinch of salt. Stir every now and then, and let cook for about 10 minutes, until deeply golden brown. Once cooked, let cool and set aside.
3/8 c water
1/4 t dry active yeast
1 c all-purpose flour (or half and half white and wholemeal for super crispiness)
1/4 t salt
Preheat oven to 250C (500F), arranging a rack in the centre. Mix water and yeast, let sit until yeast dissolved. Add flour and salt, and mix through to form a soft dough. Scrape dough onto a lightly floured surface, and form into a ball. Halve the ball into two portions. Roll out each portion until super thin, almost translucent when you hold it up to the light. Transfer to a lightly greased baking tray.
Bake for about 3 minutes until the edges are lightly golden. Remove from oven, top with half the rocket, cheese, and onions, and drizzle with half the olive oil. Return to oven as quickly as possible for another 5 minutes or so, until the edges are properly golden. Remove from oven, and repeat the process for the the other portion of dough.
To serve, sprinkle with freshly ground black pepper, slice, and crunch away.