Developed while on holiday in Thailand, and baked in an old biscuit tin near the beach. Inspired us so much that we went home and built an oven in the garden!
For an approx. 60 cm X 30 cm rectangular tray or 3 round trays.
You will need:
Base: 1 kg. Flour
3 teaspoons instant yeast
3 teaspoons salt
3 tablespoons oil
2 ½ cups warm water
Mix all and leave to rise in a warm place. Then roll out onto oiled and pre-bake approx. 10 mins in moderate oven tray.
Toppings: Tomato paste or puree mixed with some tomato sauce (ketchup in USA!) if liked. Lots of crushed fresh garlic, fresh or dried basil or Italian herbs, salt if needed.
Spread into a thin layer onto pre-baked base.
2 tomatoes
2 onions
½ capsicum
1 pineapple
Diced, mixed and slightly stir-fried and draining.
After draining the vegetables, spread on top of the tomato sauce mixture (drink the drained juice for a pick-me-up).
“Cheese”: 1 cup of coconut cream (some call it “milk”, ie.: the white stuff!),
a little salt,
a little flour (especially if your cream has high water content).
Add a dash of turmeric powder if you want yellowish “cheese”.
Gently heat the coconut cream and whisk into it the salt and flour. Stir or whisk continuously ‘til thickened slightly, but still “pour-able”. Drizzle the cream over the prepared pizza and the bake 5-10 mins in a moderate-hot oven.