Cravings for pizza

Wow I am getting worse… 2 posts in one month.. I thought I’d have greater blogging discipline, especially since its about food…but obviously not. To be honest, my recent eating experiences have been quite mundane. Noodles, mince and whack-it-in-the-oven stuff aren’t really worth sharing online. However, just the other week I saw a post by grabyourfork on a Newtown pizzeria and couldn’t help but feel like making and stuffing my face with delicious pizza. Not the dominos stuff either, I was after real earnest flavours and a delectably thin yet slightly chewy crust.

Having never made pizza before, I turned to a basic online dough recipe. Unfortunately, I didn’t have any 00 flour and my dry yeast was expired by 2 years but you use what you have when you just can’t wait. In the end I decided to make 2 toppings, a sausage one and one with mushrooms.

Pork sausage pizza toppings


  • 2 italian pork sausages or normal pork sausage with the meat  removed from the casing
  • Sprinkle of fennel seeds
  • Sprinkle of dried oregano and basil
  • Couple of bocconcini balls torn up
  • Grated mozzarella
  • Pizza tomato paste or you can make your own
  • Salt and pepper
  • Sprinkle of dried chillli
  1. Break up sausage meat and pan fry until browned
  2. Roll out dough, spread tomato paste sparingly
  3. Top with all the ingredients and bake at the highest temperature until dough is browned and looks cooked.

I was pretty happy with the outcome despite not having a wood fired oven. As you can see it kinda looks alright… the rustic label is especially applicable in this context.


For the Mushroom and caremalized onion pizza topping


  • 3 mushrooms sliced thinly
  • 3 garlic cloves
  • 1 tbsp of oil and butter
  • Half a brown onion sliced thinly
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh oregano
  • Couple of pieces of bocconcini torn up
  • Grated mozzarella
  • Salt and pepper
  1. Saute mushrooms and garlics in some oil until cooked through
  2. On lowest heat, cook onions. Stir around frequently and cover to speed up caremalization process. Take off heat when onion has browned a bit and softened completely.
  3. Roll out dough. Place a bit of the bocconcini and mozzarella on the base. Add mushroom/garlic mix, onion and herbs. Place the rest of the cheeses on top.
  4. Season with salt and pepper then bake until ready.

I really enjoyed the flavours in this pizza as well. The textural nature of the mushrooms and fragrant herbs really placed it on par if not better than the sausage one. It also looked better in my opinion.


The funny thing was that later that evening I ended up eating pizza with some friends at a hole-in-the-wall pizza joint near Wynyard station…so I think I can do without pizza for a while now.


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