LittleMissBacon | A Perth Food Blog

I guess you can tell by now I like my pizza. Cooking Mama China has been kind enough to show me her method of making a pizza that’s the best of both worlds.

Wood fired pizza’s are great because of the charcoal taste and the Thin-n-Crispy bases.

Oven cooked pizza’s on the other hand, have that delicious melted layer of golden cheese and toppings thanks to the grilling component.

Let me show you how the magic is done.

Rolling the Homemade Pizza Dough

Rolling out perfectly shaped pizza bases to fit the pan.

How to Make a Crispy Base

The trick is to cook the base first before assembling and then popping it in the oven to melt. We used a cast iron pan to maximise crispiness.

See?

Once those beautiful bubbles appear in the dough, you then have the option to flip it over so both sides are crispy.

Marinated Prawns and Fish Toppings

This selection of seafood was marinated before being lightly seared. I could taste a hint of chilli, garlic and garden herbs.

The Making of the Prawn and Prosciutto Pizza

The base was firstly brushed with fresh basil infused oil. Then it was scattered with mozzarella cheese, prawns, prosciutto and dollops of homemade pizza sauce. Finally it finished with mini balls of bocconcini and basil leaves.

Then into the over for about 10-12 mins on a pizza stone.

Prawn and Prosciutto Pizza

The finished result with the golden brown crusts!

Prawn and Prosciutto Pizza Innards

Stringy melted deliciousness.

Seafood Pesto Pizza

The base again was firstly brushed with fresh basil infused oil. Then smeared with homemade pesto. It then had the same treatment as the last pizza.A layer of mozzarella cheese, prawns and dollops of homemade pizza sauce. Finally, it is topped with mini balls of bocconcini and basil leaves.

Prawn and Prosciutto Pesto Pizza

The same as the the first Prawn and Prosciutto Pizza with an added layer of pesto sauce.

I think the secret recipe to pizza includes homemade sauces, fresh ingredients, evenly assembling and a fresh out of the oven, straight to your tummy approach.

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It’s only fitting that my first post should feature something delicious, fun and full of bacon bits. It’s Labour Day long weekend so there isn’t a better time to whip out the mini Weber BBQ and try something different. I decided to redeem my Barbecues Galore voucher and bought a pizza stone and spatula set for $39.

My First Ever Pizza Dough (See Recipes)

The Pizza dough could have been better as I had misread the recipe and did not have enough semolina flour nor the resting time for the dough. It did not have those crispy bubble bursts throughout the crust as I would have liked to have achieve. Having said that, everyone enjoyed the flavours of the dough and the smokiness of the coal plus hickory wood which made up for the texture.

The Making of the Meatlovers Pizza

Salami, spicy sausage, ham off the bone and thinly sliced smokey spec bacon.

Meatlovers Pizza

mmm meaty…

Smokey Pizza Stone and a Giant Spatula

You can see the smokiness of the coal and hickory wood which was amazing. This was a Chicken and Bacon pizza with Mushroom Sauce and BBQ Sauce Swirl.

Meatlovers Pizza with Pineapple topped with swirl of BBQ Sauce

The sweetness of the pineapple and the tang of the BBQ went well with the mountain of meat.

Crunchiest Onion Rings

These panko crusted onion rings are finished off with a dusting of chicken salt.

Nutella and Kaya Dessert Pizza topped with Ice Cream

I felt like being creative and made a dessert pizza in the shape of a love heart. By the time I took the photo the ice cream had melted and it makes the pizza look a bit sad. It was indeed a happy pizza as we were all very happy to eat it.

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