table tales

all about that base

8 March, 2015

Spending an entire afternoon in the kitchen is a Sunday luxury. After the busyness of my weeks which rolls into the weekend, it is incredibly relaxing to chop, knead, mix and create without distractions or interruptions.  I use this time to prepare all of my lunches for the week, restock my homemade granola, pre-make dinner for friends at times and to cook a Sunday dinner inspired by requests from the family.

I think many of you would agree that Pinterest is one of the most incredible, time consuming, inspiring places on the internet. I have spent an enormous amount of time scrolling through food, fashion, events, DIY, design and many other boards and have pinned so many different things that I want to try that I don’t know if I will ever be able to even skim the surface. In saying that, to date, I have actually attempted quite a few Pinterest-inspired recipes, craft and DIY projects and have adapted and recreated outfits, parties and gifts, to various degrees of success.

One such success was for a simple pizza base that I pinned onto my board in the early days of my Pinterest account, but in the grand tradition of pinning, had forgotten about until I was recently looking through old boards to find ideas for my close friend’s upcoming wedding. Featuring only 2 ingredients – natural Greek yoghurt and self-raising flour (I always use wholemeal, buckwheat, rye or spelt flours which I mix with a pinch of baking powder), not only is it incredibly simple, quick and easy, but it is a healthy, nourishing substitute for the heavy, highly processed pre-made pizza bases that you can buy at the local supermarket. I have a slight yoghurt obsession and always stock a couple of massive tubs (we’re talking 2kg tubs) of natural Greek yoghurt in the fridge. Embarrassingly, these do not last nearly as long as you would think. In fact, they don’t really last long at all. However, because I always have an abundance of both pizza base ingredients in the house, pizza nights are a great way to use up other odd bits and pieces that we have in the fridge. To make the base, simply combine 1 and 1/4 cups of flour (plus extra for rolling) with 1 cup of Greek yoghurt. Knead the dough on a generously floured surface and roll out into circular bases (about half a centimeter in thickness). I made 4 pizzas (2 small, 2 large) out of 2 and 1/2 cups of flour and 2 cups of yoghurt. greek yoghurt pizza basepizza base



Once you have your bases on baking paper (it makes cleaning up oh so much easier), just add the toppings of your desire and cook in the oven at 180 degrees celcius for 20-25 minutes (until the crust around the edges becomes beautifully golden). 

Pizza is such an incredibly versatile meal that can be adapted to suit anyone. I also find them to be a wonderful way to showcase beautiful produce in delectable flavour combinations. Mum has a wonderful herb and vegetable garden that adds an element to meals that cannot be matched. Tonight’s toppings included caramelized onions, roasted pumpkin and beetroot, potato, homegrown eggplant, tomato, rosemary, homegrown basil, pine nuts, vintage cheddar and dutch goats cheese in various combinations. To caramelize onions, simply chop 2 large onions and add them with a pinch of salt to a lightly oiled pan on a low heat to gently sauté for 10 minutes until they go clear. Add 2 teaspoons of sugar (I use coconut sugar or molasses, but most recipes use brown sugar) and 2 tablespoons of balsamic vinegar. Let this simmer for another 10 minutes until sticky and caramelized.  For such a simple process, I find that they add such depth to any recipe, especially pizzas. There are no limits to what you can do with this recipe so be creative. 

Here’s to a week that’s a pizza perfection. 


xx TTTBasil Caramelized oniononionseggplant, basil and tomato pumpkin, beetroot, eggplant, tomato pizza pumpkin, beetroot, eggplant, tomato pizza Beetroot, potato, rosemary and pine nut pizzaBeetroot, potato, rosemary and pine nut pizza


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