Bread (strong) flour (or use 1/3 to 1/2 cake flour for a more tender crust)
3 to 5 g
Water (or milk)
Melting type cheese
Tomato paste (or tomato puree, ketchup, hot chilli sauce, etc.)
about 1 tablespoon
Salt and pepper
a generous amount
Dried basil, dried oregano
a generous amount
Toppings of your choice
Mix the bread flour and baking powder together.
Add the water, and knead with your hands. (If the dough won't come together, add a little more water.)
Press the dough out on a piece of kitchen parchment paper. You can use aluminum foil instead but dust it with flour first so that the dough doesn't stick to it.
Spread the top with tomato paste, and sprinkle generously with salt and pepper, dried basil, and dried oregano. For a basic pizza, just top this with cheese.
Add any toppings of your choice. If you want it to be spicy, add some red chili pepper or hot chili sauce.
Drizzle the pizza with a little olive oil, and put it in the oven. You can use a toaster oven too. Cover with aluminum foil halfways through to prevent the pizza from burning.
When the pizza is done, drizzle with a bit more olive oil, and enjoy.
This one is overbaked. I kneaded the dough using milk instead of flour. If you top the crust with fresh tomato slices it really tastes great.
Here, I kneaded some dried basil into the dough. I sprinkled on a little curry powder to make the corned beef I used as topping a bit easier to eat.
Story Behind this Recipe
This recipe got its start when I wanted to eat a simple anchovy and olive pizza right away. I used to make this topped with ketchup, hot chili sauce and sliced garlic.
Depending on the type of flour you use, the dough may be too dry, so adjust with water. It's best when the dough when it's rolled out as thinly as possible. If you don't make it very thin when cooking it in a toaster oven, it may take too much time. Tomato puree will cook up crispier than tomato paste, but you can use ketchup or tomato sauce or whatever you have. If you don't use garlic, use plenty of black pepper. The key is to drizzle on a little olive oil both before and after baking.