Thursday, 22 March 2012

Sunny Pizza!

Have you ever tasted THE MOST AMAZING, adventurous,  gooey crisp on the sides delicious pizza… made by you? Ever? Well I haven’t either till recently. I am really lucky to be surrounded by Italian friends who love cooking and feed me with most amazingly creative and delicious (sometimes healthy) food. However, I have decided it’s my turn to start whipping up storms in the kitchen.  And where did I decide to start? – Pizza of course!
Sunny Pizza is a ‘pizza creative’ if you like. You can go wild with toppings and make it as exciting as it can ever get. Pizza does resemble sun (to me) and it gives joy, so I thought it only fair to call it Sunny. Also, if you're wondering why everything is about sun to me - this is a great opportunity to let you know, that my first name Saule means Sun in Lithuanian – my homeland. Can you see how everything makes sense now? Ha!

The recipe makes 2 large pizzas.
For the Dough you will need;
         500g strong white bread flour
• 0.5 tablespoon of sea salt
• 1 x 7g sachetsof dried yeast
• 0.5 tablespoon of golden caster sugar
• 2 tablespoons of extra virgin olive oil
• 325ml warm water

Ideas for Sunny Pizza Toppings (This is for 1 veggy and 1 meaty version)
·         1 small Jar of Artichokes in Olive Oil
·         3 medium size balls of Mozzarella
·         Chopped tomatoes
·         Red Onion
·         Goat cheese
·         Ham
·         Chorizo
·         Small jar of Anchovies
·         A can of Black Pitted Olives
·         Parmesan
·         Rocket Salad
·         Egg

Making the dough

Sprinkle the flour and salt on to a clean surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to join together, work the rest of the flour in with your clean, flour-dusted hands, until you have smooth, springy dough.

Place the ball of dough in a large flour-ed bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now have a glass of wine and start chopping up the toppings! Or just sit there sipping wine until you realise that dough has doubled in size and then start chopping the toppings. Up to you.



Making the Pizza

Once the doughball has expanded, remove it on to a flour-dusted surface and knead it around a bit to push the air out with your hands – if you want a cool expression for it, it’s called 'knocking back the dough'.
When you’re ready, divide the dough into two balls and place them onto olive oiled (with a paper kitchen towel) baking trays.  Thin out the dough with your fingers or a bottle of wine to the sides of the baking tray. I like it very thin, so I try to make it trasparent but not to the breaking point.

Then pour chopped tomatoes evenly on both pizza bases you just made. You can use your fingers to spread it out.  Then place the thin sliced mozzarella, and from here onwards – go wild! Be creative and adventurous for taste buds tantalising pizza achievement.
Pop it into preheated oven and cook at 150 degrees for about 10 minutes (or just check to see if it is enough crisp for you)

Sprinkle some chilli olive oil and parmesan and ready to indulge!

We ate till we groaned while washing it down with frozen white wine, chatting into the early hours.
Have you tried it? What wild toppings did you dare to use?


  1. mmm, kaip graziai atrodo! abi! picos ir Jus

  2. that pizza looks so good and so does the burger underneath. I'm so hungry now after coming to your blog.

    1. That's the aim! Hope you will try to make it. x

  3. Pizza looks incredible, its one thing I have been meaning to have a go at making for a while. pizza and sunshine have always gone hand in hand for me takes me back to Italian holidays, hope the weather holds out.

  4. So how thin do I make the base?

    1. I like it very thin, so I make it almost transparent. It does expand when cooking, so just depends how you like it. x


Hey! Thank you for your comments, I always appreciate reading them.
Love, Saule.

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