Foolproof pizza – simple, fast and yummie!

My favorite dough by far! Tried and tested 1000 times!

You won`t believe this! I think 1000 times is not enough, because I was 15 when I first made this pizza. My Mom had given me an Italian cookbook for my 15th birthday and I was hooked!

There were different variants of pizza doughs, but this recipe is the best. It is foolproof. Whether you get spontaneous guests or your kids are screaming of hunger or if your fridge yields nothing more than a few tomatoes, marinara sauce, 2 eggs and some olives. A slice of cheese will come in handy, of course.

Now I will show you my pizza I made yesterday totally spontaneously.

For a sheet that is enough for about 4 people you need:

• 400g flour (you may sub half with spelt flour or whole grain flour)
• 1 tsp baking soda
• 70 g butter or margarine
• 2 eggs
• 1 tsp grated lemon zest
• about 100 ml milk
• 1 shot of balsamic vinegar
• a pinch of salt

Put the flour and baking soda in a bowl and mix well. Soften the butter if it`s too hard and add. Add the eggs, the lemon zest, balsamic vinegar and milk and form into a smooth dough. Refrigerate for about 30 mins. Preheat the oven to 220°.

For the topping you need:

• 200 g ham
• 1 onion
• 1 clove of garlic
• 4 tomatoes
• 100 ml marinara (tomato) sauce
• 1 tbsp capers
• 1 small can of olives
• 1 package of mozzarella
• about 50 g parmigiano
• a few twigs of fresh thyme
• salt and pepper

Roll out the dough thinly on a piece of parchment paper. Spread the marinara sauce onto it with the backside of a spoon. Chop the onion and the garlic and spread out on the dough with the capers and olives. Grind the parmigiano and cover the dough with it. Top the pizza with mozzarella slices. If the thyme twigs are very thin, you may cover the whole pizza with them, otherwise, use the leaves only.

Bake the pizza in the oven for about 20 mins. It is ready when the rims turn slightly brown and a few brown spots come up on top.

Pizza Vanillapearl very easy to make and very delicious

BUON APPETITO !

Yours truly,

Christina