This caprese pizza uses what I call cheats pizza dough. It is made with yoghurt instead of yeast, and self-raising flour. But, for when you don’t have time, it is perfect. I have made this several times as it is so easy to do, and a great weekend snack.
I get so frustrated when a job has to be redone. Dave and I decided on one single tile for the entire downstairs of the house. This included the patio and pool surround. We bought more than enough tiles for off cuts and breakages, plus a spare box. This was meant to be for years down the road when a tile or two got cracked. But the builders made such a hash of one section that they ended up using the spare box. And by that stage, the tile had been discontinued. Then, the tiles under the pool deck started breaking. During the time off work Dave lifted some of them and noticed they had not been placed over concrete. We went out and chose new tiles for the pool area and got the builder back in.
Today’s inspirational recipe from Lavender and Lime ♥ Caprese Pizza ♥ #LavenderAndLime Click To Tweet
Dave had them remove the footing and it was so evident what had caused the issue. There was not enough reinforcing in the concrete. The rebuild was done in stages so that we could inspect each part of it. And we left the concrete to cure for 3 weeks before the screed was done. Once Dave was satisfied, we worked out how we wanted the tiles laid. This was to ensure that a whole tile would take the weight of the deck, and not a cut section like previously. Needless to say when we got home, the one area was completely wrong. Dave lifted each tile and had them come back and redo that the following day. The work is nearly done, with a few sections that still need grout. But it is looking so much better.
Click on the links for conversions and notes.
- 125 g self-raising flour, plus extra for dusting
- 115 g thick yoghurt
- 1 pinch of salt
- 30 mls basil pesto
- 125 g baby tomatoes, thickly sliced
- 70 g buffalo mozzarella
- salt and freshly ground black pepper to season
- Preheat your oven to 200° Celsius
- Place a sheet of baking paper onto a baking tray and dust with flour
- Place into the oven while it is preheating
- Place the flour, yoghurt and salt into a mixing bowl
- Bring the dough together and leave it to rest while you prepare the rest of the ingredients
- Roll out the dough on a lightly floured surface and spread the pesto on top
- Layer the tomatoes on top, pat dry the mozzarella and break it up
- Scatter the mozzarella around the tomatoes and season to taste
- When the oven is heated, remove the tray from the oven and place the pizza on the tray
- Return to the oven and bake for 15 minutes
- Remove, slice and eat while hot
Inspiration published on Lavender and Lime December 28:
I am making the most of my time off work and have another week to go. I shall pop into my blog when I can between now and the 4th of January.
Top of Page