Minimal Carb Pizza

Ingredients

Pastry:
Bread flour
yeast

Topping base :
Napoli sauce, one cup (posted earlier)
Shredded Mozzarella cheese, 250 gm (1/2 lb)
Grated Parmesan Cheese.

Toppings: Any or all, in small quantities:
shredded ham or bacon (pre-cook slightly if you want minimal fat)
pineapple pieces (for the non-diabetic spouse)
sliced mushrooms
sliced capsicum (bell pepper)
chopped olives
anchovies
sliced onion
sliced tomato
whatever is your favourite

Pastry for four medium or eight individual pizzas.

Use your favourite bread recipe and make up the standard amount for one
loaf. I usually use a wholemeal flour with added bran and psyllum husk,
but use your own.
Let it get to the stage of final rising. I don't use a machine - if you
do, don't let it cook!
Then pound it down and divide into four equal portions. Shape into
balls, cover in cling wrap, and freeze for future use.

Pizza for two.

Thaw one dough ball and allow to rise until doubled in size.
Punch it down, knead a little (I know it's small) and then roll with a
rolling pin or similar into a circle. Keep rolling and stretching until
you have a thin circle about 10" (25 cm) diameter. Spray your tray with
olive or canola oil and spread the pastry on it. I know it looks awfully
thin; let it sit for at least half an hour in a warm place to rise a
little and get a little thicker. It will rise further in cooking.

In the meantime, prepare or thaw a cup of napoli sauce.
Prepare your toppings and warm the oven to 200c (390 F).

When the pastry is ready, spread the napoli sauce over it. Sprinkle or
arrange your toppings on the pizza, finally spread liberally with the
mozzarella and sprinkle with the grated parmesan.

Bake for about 20 minutes, checking after 15.

My wife hates anchovies and olives and I can't eat pineapple. So I make
two 8" (20 cm) pizzas by dividing the dough in two. Takes a bit of
rolling and stretching, but it's worth it.






Cheers Alan, T2, Oz
dx May 2002, diet and not enough exercise.
--
Everything in Moderation - Except Laughter.

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