My boy was supposedly joining the children camp for 3 days when he got sick on the second day, so he missed day 2 and day 3 of the camp. One of the thing that he was waiting from the camp was actually the pizza night on the second day. He joined the camp previously and they had a fun pizza and ice cream night.
So when I asked him if he was sorry for missing the pizza night with his friends, he just simple answered: “Nah, it’s okay. You can always make the pizza for me.” and I was flattered because it meant that he loved my pizza and waiting for me to bake another batch of pizza for him. So that was how we ended up with 3 pans of pizza……………On the bright side, there was no pizza and ice cream on the camp this year……………..
Anyway, as I have guessed, he asked for a thin and crispy pizza crust because that what was he liked the most. So I followed a recipe from homecookingadventure.com (I have shared with you that this is one of my favorite site for cooking and baking) and I must say that we all really loved the result.
The crust was really crisp just like crackers (then again, this might no be everyone’s favorite). I usually made a big batch of pizza, kept them in the fridge, and just reheat it in the oven for 5 to 8 minutes for breakfast (the fastest and easiest breakfast to make in a hectic morning like………………..hmmm, let’s see……….everyday??? and yes, I prepared breakfast everyday from Monday to Sunday including school holiday except when we were back to my parents house, and it is simply because I don’t like having breakfast outside).
For the topping, I chose chicken and mushrooms which reminded me of a meat lover pizza back home that we used to buy. I changed the beef to chicken since my husband is not allowed to eat red meat by his doctor (the saddest thing ever……….).
This time, to fasten the proofing process because I was in a hurry, I let the dough rise in a preheated oven (let me share how to do it below).
For the chicken and mushroom topping, they have to be precooked. We don’t want to risk eating undercooked chicken and mushrooms because it’s very dangerous. My husband once ate undercooked mushrooms and he had to spend a large amount of money (most of it was for the test to find out what caused his allergy and it turned to be undercooked mushrooms!) to finally get cured. As for the tomatoes and paprika, they don’t have to be precooked.
For me, this topping could be a healthier option instead of ham, pepperoni, sausage, salami, or smoked salmon which are very salty and probably contain MSG and preservatives.
For the tomato based pizza sauce: you can in the recipes that I posted previously under the category: Type of Food: Gravy and Sauce.
For the toppings:
- 150 gr chicken, minced
- 3 shiitake or brown button mushroom, cut in thin slices
- 1/2 large onion, minced
- 2 garlic, minced
- salt and pepper, to taste
- 10 cherry tomatoes, cut into 2
- 2 tbsp. olive oil
- Heat a pan with 2 tbsp. olive oil and add large onion and garlic. Stir fry until fragrant
- Add chicken and cook until chicken turns color into white
- Add mushrooms
- Lightly season with salt and pepper
- Continue cooking until the chicken and mushrooms are cooked through
- Turn off the heat, then add cherry tomato and mix well
- Set aside the topping
For The Pizza Dough:
- 3 cups all purpose flour
- 1 tsp instant yeast
- 1 cup lukewarm water (more or less depending on your flour, but you can start with 3/4 cup of water first than increase the amount of water if the dough is too dry)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp. olive oil
- Preheat your oven to 100 Celsius
- Grate the mozzarella cheese and keep the grated cheese in the freezer until you are ready to use it (this method will make the cheese not burn easily) in the oven)
- Prepare a stand mixer or hand mixer with hook attachment
- Add all the ingredients for the pizza dough to the mixer bowl
- Start kneading in low speed with the mixer until the dough is smooth and elastic (for about 15 minutes in my mixer). Pizza dough is different than bread dough because however, the dough will not be as smooth and elastic as bread dough. For me, if the dough is not too sticky when I touch it with my finger, then it’s done. Another way is to poke the dough with your finger and if it slowly bounces back, then it’s ready, and if not, just keep kneading
- Once you finish kneading the dough, transfer the dough to a bowl that has been lightly coated all around with olive oil. Cover tightly with plastic wrap and clean cloth
- Turn off the oven and let the dough rise inside the oven with the door closed for about 45 minutes to 1 hour or until double in size (this is to fasten the proofing process, and you can always proof the dough outside the oven which will take longer time)
- When the dough has doubled in size and your finger mark stays when you poke the dough, punch the dough to release the air
- Divide the dough into 3 (use a spatula or pastry cutter to divide the dough) and roll each dough into a smooth ball. Place the dough in a baking tray lined with parchment paper and cover with clean cloth. Let the dough rest for another 30 minutes
- Start preheating your oven (me: 260 Celsius fan forced). The best is to preheat the oven 30 to 60 minutes before baking the pizza (the longer the better to make sure that all sides of the oven is super hot, the dough is cooked through and crispy while the topping is not overcooked)
- Start shaping the pizza dough. Wet your hands with olive oil if the dough is too sticky (I usually didn’t use olive oil or extra flour as the dough was easy enough to shape)
- Place the dough on a pizza pan and gently stretch the dough with your 4 fingers (not including the thumbs). Try not to use a rolling pin
- Gently poke the surface of the dough with your index fingers or a fork to prevent the dough from bubbling
- Lightly brush all the surface of the crust with olive oil to prevent the topping from getting soggy
- Spread pizza sauce with a spoon, then spread grated mozzarella cheese, then chicken and mushroom and cherry tomato topping, and you can also add fresh basil (I used fresh small celery leaves) and paprika if you like
- Bake in the lowest rack for about 20 minutes or until the crust is golden brown or a bit burn if you like it that way. Few minutes before I turned off the oven, I usually added a handful of mozzarella cheese on top to get extra flavor and white color on top of the pizza
- Take out the pizza from the oven and generously brush the outer crust with olive oil
- Let it cool slightly for about 3 minutes before cutting and serving the pizza (the pizza crust will be crispier once it’s not too hot)