When last week I was making Beetroot Focaccia, I had already prepared the pizza dough to be baked on 30th April, in celebration of Blogversary & our wedding anniversary.
My last attempt at pizza was very successful, so I was looking forward to making pizza. Everything has its place, less toppings are preferred but once in a while I enjoy a pizza loaded with toppings. And if toppings include roasted vegetables, no complains!
I roasted veggies and par-baked the base in the morning. And in 15 minutes I had awesome home-made pizza for dinner. It is a perfect way to hold a pizza party. I would love to do that.
There are 3 pizza dough, ready for V to bake as and when he desires during the time he is home-alone.
What is your pre-made food stocked for home-alone meals?
Remove the dough from refrigerator, flour the counter generously. Stretch the ball with your hand. Allow the dough to rest for one hour. I found 1 hour was enough as the weather is very hot these days. But if you feel the need, you can rest for longer.
Pre-heat the oven to 230 C.
Generously sprinkle the baking sheet with semolina, slide the prepared base on it. Bake for 3-5 minutes, till the rounds are puffy and dry on the top, but still very pale.
Allow the base to cool completely. At this stage you can freeze the base for future use with or without topping.
On the day of baking, pre-heat the oven to 200 C.
On a par-baked pizza base, spread the sauce, 2/3 cup mozzarella cheese, roasted veggies and and then remaining 1/3 cup cheese.
Bake for 10-12 minutes till the cheese melts and the crust browns. Serve hot.