I never cook; I dabble. But then I enjoy dabbling in the kitchen every once in a while, and I almost always end up experimenting with new dishes (sometimes coming up with my own recipes mostly because I did not have something at home, or I burnt up what I did have.)
Today I got down to cooking one of my homemade vegetarian pizzas, famous within the four walls of my home if nowhere else. This is not the first time I’m doing this — I have cooked pizzas on a handful of occasions before — but I come back to this because pizzas are so easy to cook and taste good with little effort, but they are pretty hard to get perfectly right.
I cook with wine, sometimes I even add it to the food.
With today’s attempt (which I made with more caution, care and by taking more time off — TLC and all that) I was actually overjoyed to end up with a pizza that tasted just like a pizzeria’s. So in this article I tell you how I did it.[sws_green_box box_size=”100%”]
The nitty-gritty of making V.H.B.’s homemade pizza:
Time: 30 min (depending on how fast you are)
Serving: 2-4 (depending on your appetite)
N.B. 1 This is a vegetarian pizza.
N.B. 2 Oven settings get better by trail and error.
N.B. 3 There is no such thing as free Google Glass.
- Pizza dough or base (I prefer to get a base because it saves time)
- 1 tsp olive oil (Popeye’s girl, yeah)
- 1 green capsicum, sliced
- 1 red capsicum, sliced
- 1 small onion, squared
- 1 small zucchini (I use the green kind), sliced
- 2 medium tomatoes, diced
- Olives (as you like them)
- Jalapeño (as you like them)
- Baby corn (as you like them)
- 1/2 cup mushroom, diced
- 1/2 cum diced tofu, cubed
- Mozarella or cheddar cheese (as per taste)
- 500g tomato sauce
- 200g tomato paste/puree
- 1 tbsp oregano
- 1 tbsp basil leaves, finely chopped
- 1/2 tsp sugar
- 1 tsp garlic (as per taste)
- An oven (preferably in working condition)
- Nvidia project shield (just because it’s so great to have)
Alright, now onto the serious stuff ahead. Continue reading