My Dear Hard Drive

I am stepping out of my comfort zone, as I am no cook. However, there is one thing I do bake, and that is a pizza. Yesterday I managed to make a fabulous one, so I decided to share it with you. (I’ll take a photo of it the next time, but now you’re out of luck..!) This pizza is amongst the healthiest you could ever imagine, if not the most. It contains almost no fat, and you can tell it when you do your dishes – there no grease left overs on the plates! The rye is full of fibre and tuna is packed with protein.

And to convince you people who don’t care about the health factor: rye has a lot more flavour than wheat, and makes the pizza just that much better. (You can use the base with any toppings of course.) Tuna is quite salty as it is, so those of you who love salt (like me) tuna is the best thing ever.

Base

2 dl warm water
30 grams of fresh yeast or 2 tea spoons of dry
a pinch of sugar and salt
4 table spoons of olive oil
2,5 dl rye flour
2,5 dl wheat flour

(If you can’t find rye flour it in your local groceries shop, try a health food / organic food store.)

- Start heating the oven, up to 300 degrees Celsius, as in more or less at hot as it gets.
- If you are using fresh yeast, measure 2 dl of hand warm water. If you are using dry yeast, use a little hotter water, that feels warm but doesn’t burn. Pour into a bowl.
- Mix the yeast, sugar and salt into the water, mix until yeast has been dissolved
- Add olive oil
- mix the rye and wheat together, and then mix into the water, little by little while mixing with a spoon. Once the dough is too thick to mix with spoon, clean the spoon out with your fingers and start mixing with your hands. (You can start by hands as well, but I find it nicer not to. :p)
- Once you have yourself somewhat of a dough, put a fair load of flour onto the table and continue mixing against the table. (You may want to let it rise, I personally don’t, as I’m not too concerned whether it raises or not. Thin crust pizza is great, and I’m thinking leaving the yeast out altogether actually. :p) Then flatten it out with a rolling pin, but be careful, as the dough sticks to the table if there’s not enough flour, as you probably know.
- Cover an oven plate with baking paper and put the dough on it. Pre-bake until the base is hardening up a bit. (Tap with your fingernail to tell.) Keep an eye on the colour as well, take out when/if it starts turning brown. (Leave the oven on.)

Topping:
about 140 g Tomato sauce/pyre/pizza paste. Comes in different shapes and sizes, I use little cans. DO NOT use ketchup! (My favourite in Australia is Cole’s Italian Pizza paste, but I can’t tell what to get in other stores.)
A can (or two, depending on the size) of tuna in spring water (you may want to use tuna in oil if you like your pizzas a bit greasy, but I wouldn’t.)
Sun dried tomatoes or such cubes/strips
Olives (I prefer green ones)
mozzarella and/or cheddar cheese
pizza spice mix or oregano

- Spread the tomato paste on the pizza with a spoon or knife.
- Spread the tuna on it, but use sparingly. The tuna should leave some “room to breath” for the base.
- Sprinkle olives on top, you may want to cut them, but whole will do.
- Drizzle the sun dried tomato cubes on it
- spread the cheese but again, leave room to breath.
- Spice up now or after baking.
- pop the lot into the oven for few minutes (10 should do fine) but as the base is pre-baked, you can just keep your eye on the cheese. When it’s melted you’re done.

If you have extra dough left, you’re in luck! Divide it to portions depending on how many people are eating, and make little breads out of them. You can put them in the oven when the base goes in for the first time and take them out about the same time as the pizza comes out, depending on how quick you are. (Keep an eye on them too.) I promise they’ll be delicious with a bit of butter!

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