It has not been to my pockets’ and tummy’s advantage ending up living right behind one of Kampala’s best pizza spots. These guys serve up amazing clay oven baked pizza and other Italian dishes that are too good to be passed up.
I have therefore decided to be making pizza at home instead. It’s obviously not as great as the next door one – but it is cheaper, the kids help out and those leftovers in the refrigerator come in handy as toppings. Win! Win!
I make the pizza dough from scratch using various recipes. I have two favourites already; one is the Wolfgang Puck pizza dough method from Food wishes blog here. And the other is by Nyaranyango on Instagram. Here is her pizza dough recipe:-
Steak And Mushroom Pizza With Bourbon Bean Sauce
Combine all the dry ingredients and add oil, Then add warm water, mix then knead till smooth and elastic, and let rest so it rises.
For the pizza sauce, I use this recipe from Becca’s Kitchen on IG. I like how straightforward, simple and tasty it is. I prefer using honey to sugar and not blending it up, letting it remain a bit chunky.
For the cheese topping, use what you like. My preferences are aged gouda, mozzarella or any cheese from Kyaninga Dairy , however I usually go with what I have at the moment.
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No pizza stone? That is ok. You can use your baking sheet with some corn flour or semolina sprinkled on it so the dough does not stick to the sheet.
This dough recipe is enough for four mini pizzas, two medium or one large one. I usually make two medium pizzas from this; one vegetarian and the other with meat.
Some of our frequent toppings are grilled eggplant with balsamic caramelised onion, sausage with mixed peppers and tomatoes, bacon and caramelised garlic. Get creative with what you have on hand.
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This was leftover beef shank which I shredded and mixed with the pizza sauce, the veggie option was courgette, basil and cheddar cheese which is amazingly tasty!
These favourites are one vegetarian pizza with garlic pureed pumpkin leaves, grilled eggplant with mozzarella slices and a balsamic drizzle. And the meat option was leftover meatloaf (crumbled up with the pizza sauce), with sweetcorn, onion, cheddar and mozzarella. So delicious!
Once I add the toppings of choice and the cheese, I bake them for about 15- 20 minutes at 190°C. The time may differ due to different reasons; your oven settings, how thick your pizza base is and your toppings, even what rack you place it on.
This Pizza Does Not Exist: Stylegan2 Based Model Generates Photo Realistic Pizza Images
As my son would say, its “easy peasy” pizza. Plenty enough for a filling weekend dinner and next day snack, and you can make it as delicious, decadent, cheesy or healthy as you wish.
This was leftover beef shank which I shredded and mixed with the pizza sauce, the veggie option was courgette, basil and cheddar cheese which is amazingly tasty!
These favourites are one vegetarian pizza with garlic pureed pumpkin leaves, grilled eggplant with mozzarella slices and a balsamic drizzle. And the meat option was leftover meatloaf (crumbled up with the pizza sauce), with sweetcorn, onion, cheddar and mozzarella. So delicious!
Once I add the toppings of choice and the cheese, I bake them for about 15- 20 minutes at 190°C. The time may differ due to different reasons; your oven settings, how thick your pizza base is and your toppings, even what rack you place it on.
This Pizza Does Not Exist: Stylegan2 Based Model Generates Photo Realistic Pizza Images
As my son would say, its “easy peasy” pizza. Plenty enough for a filling weekend dinner and next day snack, and you can make it as delicious, decadent, cheesy or healthy as you wish.
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