Pizza Dough

Quick and easy pizza dough, any size, shape...

Ah, pizza bases, so simple, so effective, the plate made of food. And here's how you make them..

1.Strong white bread flour
2.Olive oil
3.Dried yeast powder (or fresh if you want to be really posh)
4. Warm (baby temperature) Water

Mix a good amount (depends how many/ big the pizzas are going to be) of the bread flour in a bowl with the dried active yeast (about 25g). Make a well in the centre of the flour/yeast blend and stir in the warm water to form a pliable dough; the mixture should, when kneaded, leave the sides of the bowl clean, if not, add more flour if wet or more water if dry. Add the olive oil to the dough and knead for a good five minute with the heel of the hand pressing into the dough mix and pulling the top of the dough down. The end result should be soft, elastic and warm to the touch. Leave covered by a towel in a warmish place to rise for half and hour. Upon return, reknead the risen dough (knock it back).

To shape the pizza base(s) between floured hands roll into a ball shape, place this on a floured surface and proceed to knead for another five minutes and then using a rolling pin, flatten into a circle (or whatever shape you want).

Top with whatever your heart desires and bake for half an hour. You can vary the thickness of the base by the rolling pin. Thin crust, thick crust, deep pan etc etc.

Hummus

Hummus (or hoummus, doesn't matter how you spell it really)...quick, filling, very healthy for you and the variety once you can make the base, well, its positively endless!! Vary the quantity of chickpea used and the seasoning until you get the desired flavour. It is heavenly in sandwiches, served with salad or used as a crudite dip. Picnic time for summer and so much nicer if made yourself. Vegan, vege or carnivore delicacy galore. Heres the basic need to know make:

1.Cooked Chickpeas (Cold and drained, canned make a smoother finish but can have a sweeter taste due to all the bits and bobs)
2.Tahini
3.Lemon Juice
4. Salt
5. Imaginative or unimaginative flavouring

Puree the chickpeas with a lil bit of water until you get a nice paste consistency, you may wish to sieve off the skins, but this adds texture and isn't really necessary. Aim to get the all the chickpeas mushed. Add the salt and a lil bit of lemon juice and at least two tablespoons of tahini. Blend or beat until the chickpea paste has started to turn a lighter colour and is still thick but together. Add more tahini or lemon to taste. This is the basic

For flavourings, try adding a clove of crushed garlic; roasted peppers (skins on or off); sun dried tomato paste and sun dried tomatoes; olives; black pepper; sprinkle with a lil paprika. Add some herbs such as basil or tarragon to any of the above and enjoy. Serve chilled from the fridge and impress the guests (everyone thinks home made hummus is hard to make).