Saturday, 6 October 2007

Pizza (Πίτσα χωρίς μαγιά)

Here's a quick 'no yeast' based pizza dough that makes a thin, biscuity base. It's best eaten on the same day, as bread that does not contain yeast tends to dry out (whereas yeast products go mouldy instead). Mix some oil and margarine (about 1/2 cup worth) with an egg and a small tub of Greek yoghurt in a bowl. Add a teaspoon of baking powder and a sprinkling of salt. Then add the flour, enough to make a spreadable dough. Roll the dough out into a pizza or baking tin. I have a pizza tin that has holes in the base to allow the dough to cook better underneath.

For a filling yeast dough, look up my ladenia; it has now become a weekly treat for the whole family, and it is really easy to make. The dough requires very little kneading, it is easy to press out into a baking tin, and you can keep it vegetarian, as it contains a lot of olive oil, and makes a filling snack without the meaty toppings.

Top the pizza with a layer of thinly sliced ham, pepper rings, thinly sliced tomatoes and grated cheese. Cook till the pastry is crispy and brown, and the cheese is melted. Enjoy it once it's cooled down a little, as hot tomato burns!

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Pizza with a yeast dough
Pizza carbonara
Chicken pie
Cottage pie
Leek pie
Sfakianes pites
Spiral pie