Yesterday was Pethartha, which means farewell. It marks bidding farewell to every kind of sin that disqualifies you from getting that much coveted entry pass to heaven. And with Pethartha begins the preparation for the lent observed by Christians around the world in remembrance of the 40 days Jesus spent fasting in the desert where he was tempted by Satan.
But I (being a sinner) always tend to tweak the significance of Pethartha a bit and understand it to be my last chance to indulge in some serious gluttony before the fast begins. Can you blame me that I wanted to eat some significant something that would carry through the 50 days of strict vegetarianism before me? So, I made this Meat Extravagnza Pizza. Ok, it wasn't very extravagent, considering there were only two kinds of meat in it. The sauce was nothing special either, and came right out of my tomato sauce bottle ;). I used my Pan Fried Pizza recipe for the base, but I baked it this time rather than fry it. In all, it was quite easy to make and absolutely delicious and I am definitely going to be making it again.
For the pizza base:
1 cup plain flour
1 teaspoon active dried yeast
1/2 teaspoon sugar
1/3 cup warm water
1/2 teaspoon salt
1 tablespoon oil
Oil, to deep fry
Combine yeast, sugar and water in a bowl, cover and stand in a warm place for about 10 minutes or until the mixture is frothy.
Sift flour and salt into a large bowl, stir in yeast mixture and oil and mix into a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic. Place the dough in an oiled bowl, cover and stand in a warm place for about an hour or until the dough has doubled in size. Turn the dough onto a lightly floured surface, knead until smooth.
Divide the dough into two parts and roll each half into thin bases. Brush on the tomato sauce, and add toppings. Place onto a pre-heated baking tray, and pop into an oven at 200 degree Celcius for about 12-15 minutes or until the cheese melts.
For the topping:
200 grams pork sausage (I used pork pepper sausage)
1 cup of beef cubes/minced beef
1 teaspoon of garlic paste
To taste, salt and pepper
4 large tomatoes, deseeded and minced
2 cloves of garlic, finely chopped
1 teaspoon basil
1 teaspoon paprika
1 cup of onions pieces
1 cup of capsicum peces
1/4 cup tomato sauce
1 cup (or more) mozzarella cheese
Fry sausages and slice into small round pieces. Reserve a tablespoon of oil leftover from frying.
Mix beef, garlic paste, salt and pepper and pressure cook till the beef is done. Reserve some of the juices produced. If using cubed beef, then mince it.
In the oil reserved from frying sausages, add the minced tomatoes and garlic cloves. Sautes for a few minutes, then add the cooked beef, meat juices and saute till the beef and tomato have almost dried. Add basil and paprkia and mix well.
Brush tomato sauce on the pizza base. Spoon on the beef mix. Mix the cheese, sausages, onion and capsicum (along with some salt, if you like), and sprinkle over the beef mix. Finally bake in preheated oven.
This post goes to YeastSpotting.