emu pepperoni pizza with onions, red pepper, mushroom and anchovies

I am so excited!

We’ve had a pizza stone for like, forever, and recently I bought a pizza peel.

All because I found this super easy and super quick recipe for a pizza base.

Have I mentioned that I have never made a proper pizza before this? 😛

You see, the LAM always made the pizzas and I was happy to wait and eat but I really, really wanted to try out this new pizza base recipe, so I decided it was time to get into the kitchen and make a pizza for dinner!

This base is so so so so simple, it took me all of 5 minutes to make it.

Yep, no stretching or flipping or resting needed! And best of all, you can make it in advance and leave it in the fridge until needed, or freeze the dough for up to 3 months!

Sounds too good to be true?

Well, let me assure you that I ain’t joking at all!

Here’s how to make this super duper easy pizza.

Start by adding the yeast to the warm water. Set this aside.

Into a mixing bowl, add flour and salt. Give this a quick stir, then add olive oil.

 Mix using the bread hook on low speed.

While the bread hook is moving, add the water and yeast.

Once the liquid has been incorporated, increase the speed to medium and mix until the dough comes together.

Remove the dough from the hook, shape into a ball, then rub olive oil on the dough.

You can use it immediately, or place it in a bowl, cover with cling film and place in the refrigerator until needed (up to 2 days) or wrap in cling film and freeze for up to 3 months.

Before you make the pizza, place your pizza stone on an oven rack and crank up the temperature so the stone is nice and VERY HOT. I bake my pizzas at 260°C. You don’t need to own a pizza stone to make pizzas, but if you like a dry and crispy base, well, you will need to use one of these!

To make the pizza, sprinkle semolina on a table top or pizza peel. Place the dough on the semolina, sprinkle more semolina on top and roll the dough until it is about 4-5cm thick. You can adjust the thickness to your preference. I prefer a rustic looking pizza, so I didn’t shape it into a circle, but you can if you prefer.

Note: For this pizza, I used 1/4 of the total dough I made.

Drizzle some olive oil on the dough and use your hand to rub the oil until the entire top is covered. Scatter the drained crushed tomatoes, onions, mushroom, red peppers, pepperoni and anchovies on the pizza. Of course, you can use any ingredients you like.

I sprinkled some dried oregano, dried chili, salt and coarsely ground black pepper.

Finally I added the Mozzarella.

Transfer the pizza onto a pizza stone and bake until the cheese has melted and the dough is brown. Keep an eye on the progress. My pizza was done in about 5-7 minutes.

Use the peel to transfer the pizza onto a plate or serving dish.

Cut the pizza into wedges and tuck in!

I have to confess. Now that I have made a proper pizza, I really don’t see how I can go pay $20+ for a pizza in a restaurant ever again.

This was so good, I made the same thing for lunch the following day.

*SIGH* of satisfaction.

Emu Pepperoni Pizza with Onions, Red Pepper, Mushroom and Anchovies
Write a review
Print
Ingredients
  1. 1/4 portion of the dough from Easy Pizza Dough recipe (see below)
  2. 1/2 red onion, thinly sliced
  3. 4 brown or white mushrooms, thinly sliced
  4. 1/2 small red pepper, thinly sliced
  5. 3-4 anchovies, broken into small pieces
  6. 1/4 cup crushed tomatoes, well drained
  7. 8-10 slices pepperoni - I used emu perppeoni
  8. 1-2 teaspoons extra virgin olive oil, best quality you can afford
  9. 1/3 cup Mozzarella
  10. 1/8 teaspoon dried oregano
  11. Salt, to taste
  12. Coarsely ground black pepper, to taste
  13. Dried chili flakes, to taste
For the pizza dough
  1. 3/4 cups (180ml) warm water
  2. 1 1/8 teaspoons yeast
  3. 2 cups bread flour (or plain flour or wholemeal flour, or a combination or flours)
  4. 1/2 teaspoon salt
  5. 1/6 cup (40ml) olive oil
For the pizza
  1. Set your oven to the highest possible temperature. I used 240°C.
  2. To make the pizza, sprinkle semolina on a table top or pizza peel. Place the dough on the semolina, sprinkle more semolina on top and roll the dough until it is about 4-5cm thick. You can adjust the thickness to your preference.
  3. Drizzle some olive oil on the dough and use your hand to rub the oil until the entire top is covered. Scatter the drained crushed tomatoes, onions, mushroom, red peppers, pepperoni and anchovies. (You can use any ingredients you like).
  4. I sprinkled some dried oregano, dried chili, salt and coarsely ground black pepper.
  5. Finally add the Mozzarella.
  6. Transfer the pizza onto a pizza stone and bake until the cheese has melted and the dough is brown. Keep an eye on the progress. My pizza was done in about 5-7 minutes.
  7. Use the peel to transfer the pizza onto a plate or serving dish.
  8. Cut the pizza into wedges and serve immediately!
For the pizza dough
  1. Start by adding the yeast to the warm water. Set this aside.
  2. Into a mixing bowl, add flour and salt. Give this a quick stir, then add olive oil.
  3. Mix using the bread hook on low speed.
  4. While the bread hook is moving, add the water and yeast.
  5. Once the liquid has been incorporated, increase the speed to medium and mix until the dough comes together.
  6. Remove the dough from the hook, shape into a ball, then rub olive oil on the dough.
Notes
  1. Before you make the pizza, place your pizza stone on an oven rack and crank up the temperature so the stone is nice and VERY HOT. I bake my pizzas at 260°C. You don't need to own a pizza stone to make pizzas, but if you like a dry and crispy base, well, you will need to use one of these!
  2. You can use the dough immediately, or place it in a bowl, cover with cling film and place in the refrigerator until needed (up to 2 days) or wrap in cling film and freeze for up to 3 months.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




You might also want to try: