The best homemade pizzas are the ones made with love…for us, this is usually on a Friday night with a little bubbly in the glass! This pizza is one of mine…the kids and my husband each get their own! We like our pizzas as thin as possible – to do this, the dough needs to be rolled, a lot, and pricked with a fork to let out air and therefore prevent the dough from rising.
THIN CRUST PIZZA WITH BOCCONCINI, KALAMATA OLIVES & SPICY SALAMI
1 store-bought pizza dough (makes 2 thin crust pizzas)
Handful of Bocconcini (small, fresh balls of mozzarella)
Handful of Kalamata Olives, pitted and sliced in half
Drizzle of EVOO
Handful of Fresh Basil, chopped
I use the Breville Pizza Maker to make my pizzas. Plug it in, and let it warm up, about 20 minutes. When it is ready turn the dial to ‘thin crust’. If you do not have one, set your convection oven to 375~. If you have a conventional oven, set it to 400~.
Split the pizza dough in half. Flour the surface before you roll the dough out. Sprinkle a little flour on the dough ball. Kneed the dough with your hands to let out all of the air bubbles. Begin to roll our the dough, turning and flipping regularly to ensure an even thickness. Prick the dough with a fork regularly to let out the air.
If using the pizza maker, flour a pizza peel and place the rolled dough on top of it. I use the Epicurean Pizza Peel. If you are using the oven, you will need to put the rolled dough onto a cooking sheet or pizza tray.
Drizzle the dough with a little EVOO. Spread the oil over the dough with your hands. Place the salami onto the dough. Sprinkle the bocconcini onto the dough, and then add the kalamata olives.
Place the dough onto the pizza stone in the pizza maker. Ensure the setting reads ‘thin crust’. Cook for 6-7 minutes. If you are using an oven, place in the middle of the oven and cook until the cheese begins to bubble and the top is golden brown, about 20 minutes. (But listen, just buy the pizza maker already! You can have 4 pizzas cooked to perfection in the same time!!!).
Remove from the stone and place onto a cutting board. Sprinkle a generous handful of chopped fresh basil on top. Cut into quarters with a pizza wheel. Enjoy!
Mangia! Let’s Eat!