Pizza Pizza Pizza

We are super broke after a decadent Christmas with family. So I decided to make home-made pizza for dinner....it was so good I had a quick think and made a desert "pizza" as well, which was super delish!! Then breakfast pizza today I have run out of yeast now, but I will be making this again! Working on Flikr albums now so I can share pics. All in all I made 5 pizza bases which cost me all of $4 (AU)

Here is the before and afters of the chocolate pizza. Pizza dough, cocoa, choc bits and chocolate icecream topping, with a homemade crumble on top.  

https://www.flickr.com/photos/129663099@N04/15559892754
https://www.flickr.com/photos/129663099@N04/15994820598
https://www.flickr.com/photos/129663099@N04/15994825458
https://www.flickr.com/photos/129663099@N04/15994820598

I've had a quick look and I don't know how to insert the photos either, short of copying them somewhere else.  I assume it is possible somehow.  You can use the "Host an image"  button, if you want to upload the images here. 'Tis fiddly though, I admit.

Back to pizza !  We are pizza fans in our house too.  IMHO, it has an entirely undeserved reputation as a junk food.  It need not be at all.  I make pizza about once a week (will be doing tonight) - I cheat a bit and use the Panasonic breadmaker focaccia dough for the base. I make a tomato sauce with olive oil (healthy), fennel seed, tomatoes and home grown oregano.  Peppers, chillies (of course), olives and a few capers on top - ok perhaps the salami and mozzarella are not entirely healthy, but OK in moderation.   The beauty of it is that you can prepare individual bases, and a board loaded with toppings, and each can assemble their own pizza according to taste.  Great when you have fussy children (or adults) visiting !

I am a bit of a traditionalist at heart though, so stick to a fairly conventional selection of toppings.

I did make a focaccia style one too, with mushrooms and olives and thyme from the garden. Popped it in the fridge for lunch tomorrow and I think mozzarella is pretty healthy, you definitely have more control over the ingredients with home-made, no where near as fatty!

You can still eat pizza even if you've run out of yeast, as you can use a scone recipe for the dough (!2oz self raising flour with 3oz butter rubbed in, salt and pepper added, then bound together with milk until it forms a dough.) Either roll out to fill a swiss roll tin, or press it into the tin using your fingers. Top with tomato sauce, cheese and any other additions then bake in a hot oven (Gas mark 7, 225C) for 30 minutes. It's different in texture to a yeast mixture, but still makes a great meal.

oh thanks that's a great idea, and because of the difference the sauce will soak in a bit too, yum! will try this tonight.

That's one of the things we made in Home economics at school ! Scone pizza.

"Home economics", "Domestic science", "Food tech" ... Anyone would think that there is something wrong with learning good honest cookery. But I digress.

I think you've put your finger on a big problem there, Chilli - 'Food Tech' seems to have moved away from cookery, at least for some of the time. We may be coming back to it at the moment in schools, but a friend of ours who taught Food Tech said a few years ago that they were more involved with looking at the different qualities of J Cloths and dishcloths, typically, rather than cooking - making it more scientific than practical. There is a generation of adults now who didn't learn to cook, and this is sadly obvious at our local food bank. The organisers started to run cookery classes when it became clear that one issue which was leading to difficulties was that young parents on a limited income didn't know how to cook from scratch but were relying on ready meals. This meant that their money didn't stretch as far.