proper pizza

i think the key to the dough is to use the fine-ground typo "00" italian flour and plenty of salt.

~base~
1c lukewarm water
1 pinch sugar
1 sachet yeast
generous pinch (enough to fit in the grasp of your thumb and four fingers) of Maldon salt
typo "00" flour

Pour the water into a bowl with a pinch of sugar and sprinkle the yeast over the surface. Leave to bubble for 5 minutes or so. Add the salt and flour and mix to a soft dough. Turn out onto a floured surface and knead until smooth. Return to the bowl, cover with a tea towel and leave in a warm spot for an hour or two (until at least doubled in size). Punch down and set aside while you prepare your toppings.
Roll out until quite thin. Heat the oven to maximum temperature (including the baking sheet you'll be cooking the pizza on). Once ready, take the sheet out of the oven, brush with oil, lay out the dough on the tray and quickly assemble the toppings.

~toppings~
I like a simple base sauce of whole peeled chopped tomatoes and passata, rendered down slightly with a pinch of sugar and some olive oil. Then add cheese (mozzarella), dried oregano, and whatever else you like: capers, torn cured meat (prosciutto, salami), a few slices of sweet small tomatoes, torn or sliced buffalo mozzarella, parmesan, finely chopped red chili, anchovies, olives, artichoke, roasted sweet peppers and aubergine, etc. Once cooked, to finish, brush the edges with olive oil, scatter a little sea salt and a little olive oil, and a few torn leaves of fresh basil.

aubergine & chili penne

1 aubergine, chopped into 1cm square chunks
2 cloves garlic, crushed
1 red chili, finely chopped
chili flakes to taste
olive oil
Maldon
Parmesan
basil leaves
2 handfuls of cherry tomatoes, cut into eighths
100g pancetta
freshly ground black pepper
squeeze lemon
1 medium red onion, finely chopped
pinch raw sugar

1 pkt Italian penne

heat some oil in a large pan and gently cook the onion, garlic, fresh chili and pancetta. add the aubergine and cook for several minutes. add the tomatoes and reduce slightly. season, including adding the chili flakes and sugar to taste. cook the pasta until al dente, drain and add pasta to the sauce in its pan. stir to coat, adding a handful of torn basil leaves, some grated Parmesan and a squeeze of lemon. drizzle with a little oil and serve.

simple mexican salsa

tomatoes
red onion
lime juice
chili (if desired)
squeeze of lime
coriander

chop tomatoes, onion and coriander as chunkily or finely as you like. place in bowl and add lime juice and chili if desired. stir and set aside to allow flavours to intermingle.

~options~
substitute whatever you like for the tomatoes - try mango, orange, pineapple, cucumber, beans

antipasto plate

1 ball of good quality bufallo mozarella
couple of handfuls of cherry tomatoes
handful of red chilis
fresh basil
pesto
kalamata olives
olive oil
balsamic vinegar

Cut cherry toms in half and place cutside up on a foil lined baking tray. Deseed the chilis (use mild medium sized chilis) and cut into quarters lengthways. Scatter amongst the tomatoes. Sprinkle the tomatoes with a little sugar, Maldon and freshly ground black pepper. drizzle with olive oil and put in the oven at 180C until slightly shrivelled (20 minutes or so). Remove from oven and allow to cool.

Arrange on a serving dish with pieces of mozzarella, pitted, sliced olives, torn basil and drizzled with balsamic, olive oil and pesto. serve with bread, crostini or your favourite crackers.

~optional~
add peppers, zuchinni, red onions, garlic, aubergine, beetroot etc to the roasted tomatoes