So here it is… a favourite of ours, and who doesn’t love pizza!
The dough recipe is from our dear friend, Brigitte. Many of you know her from her delectable pastry stand at the Salt Spring Saturday Market. Merci, Brigitte. She’s the best pâtissière we know!
Stay well. Stay strong. Take care of each other.
Bon appétit et à très bientôt!
Philippe & Carolyn
This recipe will make three 12-inch pizzas! Use what you need and store the rest in the refrigerator for up to 2 weeks.
- 3 1/4 cup of flour (all purpose unbleached)
- 1 tablespoon sugar
- 3/4 tablespoon of natural fleur de sel
- 1/2 tablespoon yeast
- 1/8 cup of olive oil
- 1 5/8 cup of lukewarm water
Add all the ingredients in a large bowl and mix with a wooden spoon for about 30 seconds. Don’t overwork the dough.
Place a cloth over the bowl and let sit for 2-3 hours
Divide the dough into 3 balls and decide what you will immediately use and what you will store in the fridge.
Sprinkle some flour onto your counter.
Roll the ball of dough out (as thin as you can if you like your crust on the thinner side as is our preference) with a rolling pin.
Sprinkle flour as needed if you notice it sticking to your rolling pin.
This is so personal. The pizza shown above contains the following toppings but pick and choose based on your preference and mood. Be creative!
- Tomato sauce
- Sausage (1 large)
- Pepper (any colour)
- Balsamic fleur de sel
Layer the baking sheet with a generous sprinkling of olive oil.
Place the dough on the baking sheet.
Spread a layer of tomato sauce (about 1/3 cup) on the dough.
Cook sausage in pan (in the above recipe we used a delicious butter chicken sausage from Rootcellar, a local grocer). Crumble the sausage into small pieces while in the pan.
Spread sausage pieces onto the tomato sauce. Add sliced onions, peppers. Sprinkle cheese liberally and add a few capers. At the end crack an egg on top.
Put in the oven and bake for 10 minutes at 475 degrees. Check periodically and keep your eye on it especially at the end.
Remove when done. Leave aside for a few minutes before cutting. Sprinkle a fine thread of olive oil and finish with our balsamic fleur de sel on top. Et voila!
Bon appétit, les amis!!
March 27, 2020