Pizza Perfect

 

Pizza Perfect 

A crispy base, tasty sauce, well chosen toppings. Who can resist a well made pizza? Pizza is so versatile. You can dress it up or dress it down. It is equally welcome as nibbles with drinks, for long leisurely lunches or casual chic dinners. It is also perfect for picnics or packed lunches for the office. Any of Kato’s chutneys and relishes make sophisticated base sauces for pizza. Try these ideas or enjoy discovering your own favourites.

 

Pizza Dough

Makes 2 large pizza bases

 

500ml warm water

1Tb sugar

2Tb active yeast

 

4c high grade flour

1tspn salt

2Tb olive oil

1 tspn dried mixed herbs

a little extra flour for kneading

 

Preheat oven 180C

Measure water in a jug.

Add sugar and yeast, stir briefly.

Set jug aside in a warm spot until the mixture is frothy.

In a big bowl, mix other dry ingredients. 

Make a well in the centre. 

When the yeast mix is frothy, pour it into the well. 

Add the oil and mix thoroughly. 

Cover with a tea-towel and let it sit for 30 minutes. It will rise a little.

Beat dough down and knead on a floury surface, adding more flour as needed. 

Knead until dough is strong and supple. (About 5 minutes)

Divide dough into 2. 

Roll each ball out until it fits your greased trays or pizza stones.

Spread bases with toppings and bake for approximately 20 minutes or until base is crisp and toppings golden brown.

The time will depend on the thickness of your crusts, your oven and the toppings so keep an eye on it.

 

 

Kato Pizza Topping Ideas

Kato Caramelised Onion and Sweet Tomato Relish- sliced par-boiled potatoes- handful of grated parmesan

Kato Tamarind, Date & Lime Chutney - roast kumara- chickpeas- crumbled feta – finished with a little drizzle of Kato Indian Yoghurt Dip after baking

Kato Sweet Tomato & Smoked Chilli Chutney- mushroom- chorizo- mozzarella

Kato Roast Peach Chutney- bacon- egg- tasty cheddar- finished with fresh rocket

Kato Roast Plum Thai Chutney- chicken- red onion- mozzarella

Kato Roast Peach Chutney- roast pumpkin- blue cheese- finished with roughly chopped Italian parsley and Kato Aioli

Kato Tamarind, Date & Lime Chutney- spinach, egg, crumbled feta

Kato Chickpea Dhal- roasted red and orange peppers- mozzarella- finished with a little Kato Chermoulla Dressing after baking.

Kato Taramasalata - mozzarella

 

Pizza tips:

Often adding a little Kato finishing sauce (such as Kato Aioli, Hollandaise, Caesar Dressing, Chermoulla Dressing, Béarnaise, Green pepper Sauce or Indian Yoghurt Dip) and greenery (like rocket, Italian parsley, basil, baby mesculin leaves) can take a simple pizza to a whole new level. Always add these after baking and just before serving.

 

Less is often more with pizza. Try not to over load the toppings.

 

Experiment with the thickness of the base to get the effect you like best.

 

 

Quick Start Ideas

Try these quick ideas.

 

Make an open BLAT with a pizza base spread with Kato Sweet Tomato & Smoked Chilli Chutney and grilled bacon, baked until crisp. Add sliced avocado, tomato and lettuce. Drizzle with a little Kato Aioli and cut into rough wedges.

 

 

Use bread slices, split bread rolls, scone dough or pita bread as bases for your pizza.

 

Use any of above ideas for fab toasted sandwich fillings.

 

Recipes by Elizabeth Oosterman 2008