It’s true. Since the “Repeat Offender” post I reduced the weight of the base to 400g.
For this diameter and style of pizza ( Deep Pan Pesda) this seems to be the optimum weight.
Same dough, same method as before (about 15 mins high in the oven about 5+ on quarry tile hearth on bottom of oven – you would need to experiment in your own oven to get this right).
The filling was mostly scraps: two left-over chicken wings + two small half breasts + the remains of the sauce from a Caribbean recipe – Fowl Sweet with Raisins. Fried a small onion, added the sauce + a bit of Tabasco + a bit of of tomato puree. Fried a more substantial bit of onion, added chunky mushrooms then then chicken. When everything was hot and browned added a little cream and parmesan. Layered the sauce, the chicken, slices of red pepper, mozzarella.
We are always being told that the essence of good pizza is restraint – a smear of tomato sauce, a scattering of basil leaves, a few pieces of mozzarella. That’s one way of doing it. But with a different approach you can turn out a fabulous deeper concoction.
I shall probably be visited by Sicilians tonight.
2 thoughts on “Low Carb Pizza”
what’s all that black stuff on top of the pizza, chef? Lol!
I thought it was a Low Carb”on” Pizza… 🙂
My, the boy’s sharp as a whip …