AALiiLOGUE: Easy Peasy Pizza Snacks.

So, I made this pizza on a very tiring, pre-evening, Ramadan day and needless to say that it ALL PAID OFF because when the time came to finally stuff our faces with food, we gobbled this baby down faster than you cried whilst watching the end of The Notebook (A Nicholas Sparks reference is a given when a blog is run by girls *flicks head-scarf back*).

Can't access Youtube? We have it under control. Alternative at the end of the blog post.

Also, funnily enough, all the cheesy pizza were too busy being eaten so all we had left was the dairy-free pizza to photograph (I sincerely apologise for that).

Making the dough can be bit of a sticky situation sometimes, but make sure not to freak out and have a rough idea on how dough is supposed to feel like before starting (in order to mentally prepare yourself). It helps to have a helping hand somewhere near you that can always help to dry your tears as you try to fix the dough the first time you bake because we're all humans, no judging anyone (haha no, judges you, it's just dough bro).

Okayyyy, It's time for the recipe noww!

Ingredients.

Dough

225g/8oz plain flour (and a little extra for dusting)
1tsp salt
1tsp easy-blend dried yeast
1tbsp olive oil (plus a little extra for brushing and drizzling)
6 tbsp lukewarm water (you may need more if it’s too dry)

Toppings

4-6 tbsp. of tomato puree (you might prefer more)
175g/6oz of mozzarella cheese (a mix of cheddar and mozzarella and use as much you prefer)
A sprinkle of oregano, salt and black pepper, or other spices, red hot ones if you're desi, to taste.

*optional choices*

1 red (green or yellow) pepper

6 whole olives (cut in thirds)

Tiny cut cooked chicken pieces

2 tsp sweet corn

(and whatever else you want really…)

Method:

1) First up is the dough, sift the flour and salt into a deep- rounded bowl and stir in the yeast. Now, make a well in the middle and pour in the water and the oil and gradually mix them together (I used a wooden spoon first and then used my floured fingers to incorporate it fully).

2) Place the dough on a slightly floured surface and knead like your life depends on it for at least 5 minutes until the dough is smooth and elastic (it should feel like normal dough and if in doubt, ask an Asian mother or grandmother how dough feels, that should help) return the dough into a clean bowl, cover it with a lightly oiled clingfilm and set aside in a warm place for an hour or so (it may be longer).

3) Meanwhile, whilst the dough is rising, gather all your toppings and cut them in whatever shape you want it to be, because you can. Grate the cheese well and make sure to keep it cool so that it doesn't melt.

4) Turn out the dough onto a slightly floured surface and knock down. Knead it a little and then split the dough into two equal halves. Roll out each portion of dough into a circle about 5mm thick. Transfer onto a slightly oiled baking tray and push up the edges using your thumbs to form a slight brim.

5) Take two dollops of tomato puree and spread it on the dough using the back of a spoon, form a thin layer of both the cheese and throw on the vegetables and other toppings, form another layer of cheese (you can add as muuuch cheese as you like) and sprinkle a dash of oregano, salt and pepper on top and drizzle a little olive oil.