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SpinDistribute.com Article Directory

The following article was published in our article directory on July 22, 2014.
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Food and Wine Recipes by LeVinRouge Homemade Pizza

Article Category: Advice

Author Name: Julien Morelle

A Taste of Italia with Homemade Pizza

Pizza! Pizza! Pizza! Pizza! Maybe you have figured it out... this really is my absolute favourite meal to prepare, and it may or may not have been a determining factor when considering creating a 7-piece series on Italian Cooking at LeVinRouge. (Which means it definitely was!!) Staying true to our form here at LeVinRouge, this is as diy as it gets and we use only the best, freshest ingredients in our food, being careful to keep even the tastiest of dishes as nutritious as is possible. The LeVinRouge Homemade Pizza is no different. You can experiment with your own toppings or stick to our tried and tested (and amazing) toppings contained within this recipe. It really is up to you.

Preparation Time: 15 mins + 1 hour waiting time for the Dough

Cooking Time: 20-25 mins

Ingredients (Serves 5, 2 slices per person):
Homemade Tomato and Basil Sauce (From LVR Recipe)
1 Pint of All-Purpose Flour
1 Tsp of Dried Yeast
1 Tbsp Olive Oil
Toppings: 1 Large Red Onion, 1 Aubergine, 1 Red Pepper (All Sliced Large), 2 Sliced of Cooked Ham (Shredded)

Method:

Preparing the Base:
In a medium sized glass, mix 1 teaspoon of the dried yeast with ½ a pint of luke warm water. Mix the yeast and water together with a spoon. Pour the pint of flour into a large mixing bowl and add one tbsp of olive oil. Pour half of the yeast mixture in with the flour and olive oil, and mix with your hands. Knead the dough very strongly. If it seems slightly dry, i.e. flaky, add a drop of the remaining yeast and continue to knead the dough into a rounded shape with a gap underneath for air. It will look like a little cloud with an air pocket underneath. Check out a demonstration of this at LeVinRouge YouTube Channel.

Put the mixture back into the bowl and cover using a cloth. Let it sit at room temperature for an hour.

Building the Pizza:
Level out your cloud shaped dough, spread some flour on a chopping board and start to roll out the base as thin as you possibly can while remaining a solid piece of dough.

Using a ladel / spoon, coat the base with the Homemade Tomato and Basil Sauce, being careful to leave roughly an inch around the pizza clean for the crust. Then simply just start to add your toppings, taking care to leave the mozzarella until the end to ensure it melts over the other toppings. Idea: If you are including Aubergine in your toppings, fry for 2-3 minutes in a very hot pan with olive oil in advance of adding to your pizza. It gives the aubergine a softer consistency and juicier taste.

Cook in the oven at 180° for 20-25 minutes.

Bon Appetit!

Keywords: wine aerator, how to, food and wine, red wine, wine aerator set, pizza, homemade, healthy

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