Tuesday night 6pm, staring into the fridge, no dinner prepared. In fridge, a ball of mozzarella just about to go over its use by date, half a length of Chorizo and a small bowl of leftover cold new potatoes. In the other room one hungry teenage daughter, who loves pizza and has just completed the choosing of her GCSE language…Spanish!
Oh yes and one very tired Mama needing to soak her very cold bones in a hot bath and who has also forgotten to buy bread for breakfast.
1. Make up a batch of strong white bread dough. I did use my kenwood mixer bread hook as time was tight. Leave the dough to rise in a warm place.
2. While this is rising get yourself a frying pan and add to it…
A slosh of oil
1 sliced red onion
Sliced cooked potatoes
3. Very gently fry so that the chorizo oils start to release and coat the potatoes and onion, tip into a bowl and leave to cool.
4. In the empty frying pan add the following…
I tin of tomatoes
Tablespoon of tomatoe purée
A glove of crushed garlic
Herbs of your choice
Splash of olive oil
Salt and black pepper
A little chilli might be good too
5. Simmer this mixture over a medium hit until it starts to reduce and get nice and thick. Take off heat and leave to cool.
6. Take a good long bath and if you have a little shelf beside the bath, light candles and just to finish off, place a large glass of wine there too.
7. When your spirits have risen, go and see if the same has happened to the bread. It should have doubled in size.
8. On a floured work top knead the dough for a few minutes and then roll out a piece to fit both your stomach and your pizza tin. I like my pizza dough on the thin side, don’t forget this will rise again and probably double it’s thickness.
9. With the left over extra dough, place in a small bread tin, cover and leave to rise till it doubles it size. That’s breakfast bread sorted.
10. Spread some of the tomato mix over the pizza base. Then add…
1 torn up mozzarella ball
11. Spread the potato and chorizo mix out on top of the pizza and then top with…
1 sliced red pepper
A little grated cheese.
12. Leave in a warm place to allow the dough to double it’s size.
13. When ready cook in a hot oven 230c, gas 8 for around 20 mins. Keep an eye on it, lower its position in the oven if the top is browning too quickly. Make sure the underneath of the pizza is cooked and not soggy. Metal tins are usually the best for this.
14. Sit and enjoy while you bread goes into the oven (35mins approx).
15. Fall into bed with a full stomach and the smell of freshly baked bread wafting around the house. Feel as smug as you like.