Pizza (Made Without Yeast) is a traditional Argentinian recipe for a classic vegetarian pizza made on a base leavened with baking soda. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Pizza (Made Without Yeast).
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This makes enough mixture for a 25cm x 32cm baking (shallow) tin and serves four. The recipe is based on one from Patagonia.
Ingredients:
For the Base:
2 eggs
500h self-raising flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tbsp olive oil
cold water to mix
For the Topping:
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 green bell pepper, cut into strips
1 tsp of oregano
1 tsp fresh basil, finely chopped
1/2 tsp finely-chopped fresh chilli (deseeded)
1 bayleaf
pinch of paprika (optional)
salt and pepper to taste
4 tbsp tomato purée
cheese (cheddar or parmesan)
Method:
Beat the eggs in a mixing bowl, and add the flour, salt, baking soda and oil. Mix with a fork until the mixture resembles breadcrumbs. Then add the water a tablespoon at a time until the mixture resembles a stiff pancake mix (about the consistency of double cream, some 9–12 tablespoons of water, depending on the mix).
Pre-heat an oven to 220°C and drizzle some olive oil in the base of the baking tin, spreading it to cover the entire base. Pour in the pizza mix, and spread evenly before placing the tin in the oven. Bake for 5–8 minutes, until the dough has risen and its top is a golden brown colour. Take out of the oven, allow to cool and tip onto a wire rack.
Meanwhile prepare the filling by heating some oil in a pan and add in all the ingredients save the oregano, cheese and tomato pureé. Fry lightly in the oil until softened and then add the tomato pureé. Continue frying until the tomato is heated through and then remove the bayleaf and spoon the mixture on top of the pizza base. Using a slicer or mandolin grate the cheese into slices and use to cover the top of the pizza then sprinkle with the basil and a pinch of paprika, if desired.
Return the pizza to the oven (place directly on a middle shelf) and continue cooking until the cheese has melted. Alternatively the pizza could be sliced frozen at this stage. Re-heating at 180°C (350°F/Gas Mark 4) should then take 8–10 minutes. As always with pizza, the topping suggested is only a starting point, be adventurous!!
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