Homemade Thin Crust Pizza Recipe:
Skinny Pizza with Jalapeno, Red onion, Tomatoes and Olives.
Pizzas are like all season star food, wonder if we can ever get tired of eating pizzas. While the toppings are obviously important but what I believe is more important is the crust. The key to a good pizza for me is the crust and our household favourite is the thin crust base that’s pliable to bite and yet has the smacking crunch in each bite.
On earlier occasions I’ve quite successfully used readymade flour tortillas (like here) and made a perfect crunchy pan pizza but off late I’ve been bitten by the do it yourself bug, and I love to make my bases on my own. As a matter of fact I’ve come to realise that making a good thin crust base is easier and quick, since we don’t want our base to be thick or soft we really don’t need to wait for our dough to rise too much.
I had set out to make this simple jalapeno, black olives, red & spring onion and tomato pizza with a thin crust base at home last evening. Those who are on my Facebook page would know the catastrophe that happened in my kitchen yesterday, for those who don’t let me repeat- An unexpected wiring trouble caused a kitchen electricity trouble whole through the evening and the oven on top of everything conked off while preheating. The double-trouble was anyhow fixed this morning and I made my pizza for lunch (yeah pizza for lunch, Blah blah). Had kept the dough in the freezer wrapped in a cling film and then took it out about 10 minutes before stretching and tossing into the oven this afternoon.
I used up the bottle of Del Monte’s readymade tomato basil pasta sauce which came free with a packet of tagliatelle (pasta) that I had bought. That’s quite in contrast to my earlier proud assertion “I do it yourself” but that’s simply because this bottle needed consumption and saved me sometime for otherwise I’d have loved to make it myself. So if you are in no hurry do make your own pasta sauce, refer to my earlier pizzas for a quick pasta sauce recipe, Thin Crust Pan Pizza or Veg Pizza Bites or Thick Tomato Salsa.
Ingredients (Makes two 9” thin crust pizzas):
For the dough:
- 3/4th cup Luke warm water
- 2 cups plain flour
- 1 tsp dry active yeast
- 1 tsp salt
- 1-2 tsp olive oil
For the toppings:
- 1 cup pasta sauce (Find a chunky marinara sauce recipe here, and here)
- 2 medium red onions
- 2 spring onions
- 2 small tomatoes
- ½ cup cut, pickled Jalapenos (try Fragata available across gourmet stores)
- ½ cup cut black olives
- ½ cup grated Cheddar
- 1 cup grated Mozarella.
- Olive oil for brushing
- Dissolve yeast in the water and let it stay for 4-5 minutes.
- Add the flour and salt , then fold everything together with a spatula
- Generously dust a clean work surface and knead the dough for 5-7 minutes. Add 1-2 tbsp of extra flour a little at a time if required while kneading.
- Once the dough is soft but still a little sticky add 2 tsp olive oil and knead again for 3-4 minutes.
- Cover up with an inverted dome-vessel and allow rising while you prepare the toppings, or you may let it rise for 1-2 hours if you have time and then wrap in a plastic cling film and keep in the fridge and use up to 2 days later.
- Clean and cut onion and tomatoes into med thick rings. Prepare the pizza sauce (click for recipe).
- Preheat the oven at 300OC
- Divide the dough into two parts and work on 1 part at a time. Place the dough on a parchment paper (or you may brush a baking sheet with olive oil if out of stock on parchment paper like me, it works just fine).
- Rub your palm with olive oil and stretch the dough into a pizza round using the heel of your palm in outward motion. Stretch it into a 9 inch round approx ½ inch thick, leaving the edges a little thicker.
- Brush the top with olive oil generously and bake the base for about 3-4 minutes on the baking sheet. Now carefully slide the base on a wire rack or a pizza stone (if you have one).
- Put the oven back to preheat at 300OC, slather a thin layer of pizza sauce and follow up with a thin layer of cheddar. Then arrange half of the vegetables over the pizza and finally top up with half load of Mozzarella too.
- Bake at 300OC for 12-15 minutes untill the sides and crust is browned. It is advised to allow cooling on the wire rack before cutting into wedges and serving, but vola, I know you won’t be able to resist that long. Enjoy with your favourite pizza dressings.
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