Most of you know that baking isn’t my thing when there is yeast involved – most because I don’t have an once of patience in me – even if I’m very stubborn. So make a pizza from scratch isn’t my thing at all.
The other evening I really craved for one of my pizzas, Sweden has really good pizza places for take away – we are really spoiled with good pizzas – they are super thin and fantastic adventures toppings. It came with all the Italians and Yugoslavians that moved here for our industrial bloom in the late 50’s – when they had made money enough they open pizza places and that tradition has carried on. My favourite “take way” is with beef tenderloin, onion, and egg – have tried to do pizza with raw egg on – can’t make it work.
So when I do pizza I use Lidl’s (German grocery discount shop in Sweden) frozen vegetarian pizza “Alfredo” come 2 in box for about $4.85/€3.78/£3.00, it has mozzarella and spinach on the base and then I top it up with what ever I fancy.
The other evening I use picked out from the freezer for my pizza; chicken liver, diced bacon, grated cheeses and of course “Findus” frozen herbs.
Can’t give you any measurements here – just took the smallest bags I had.
Fresh ingredients I used, mushrooms, garlic, red onion and tomato.
With the chicken liver I divided the big pieces in half and removed the muscles, washed and patched dry. Then I fried it quick on high heat with Italian herbs, finely chopped garlic and seasoning, have to be still be quite pink inside when put on the pizza. I put the a small amount of chopped chilli on the livers after I taken it of the heat. If you put the liver raw on pizza it will take far too long time for it to cook and also with the blood sipping out, not good.
With the base still frozen I put on the sliced mushrooms, sliced tomatoes, diced bacon, finely sliced red onion, the chicken livers and finished off with grated cheese and seasoning.
Then in the oven 200C/400F with the base still frozen – when you bake pizza at home, make sure you don’t use a soiled baking tray – instead put the pizza on a oven grid so the heat reach from underneath the pizza too – otherwise it goes soggy in the middle. Bake for about 10-15 min or until the pizza smells and look ready.
To take pictures of a ready baked pizza is nearly impossible, because it will always look dry. When food industry takes photos of pizza the toppings are still raw they “cook” with strong cold tea as coloring or very quickly with blowtorch – been there and seen it.
If my pizza was good … of course it was *smile
“Pizza is a lot like sex.
When it’s good, it’s really good.
When it’s bad, it’s still pretty good.”