Home made Pizza

Pizza Heaven at Home

Well I’m back and feeling better! I still have a bad cough but am feeling up to cooking again so that’s a good sign.

A friend of mine posted her home made pizza on my facebook food page last weekend and it reminded me that I hadn’t made pizza at home for a very, very long time. Her pizza was topped with prawns and looked fantastic!

I made 3 pizzas last night…one for each of us as we all like different toppings. I’m not a fan of boxed pizza as they are usually greasy and they just never seem to get the base right for me.

When I was in Naples I went to a local pizza place recommended by a travel guide book and it didn’t disappoint. Just your basic Margarita but had the best pizza base I have ever had in my life. There is a place close to where I live that has come very close to this marvellous pizza base and because the pizzas are awesome it is very difficult to get a booking. It’s a small place run entirely by women and is 2 doors down from an independent theatre showing awesome movies. This is my favourite night out but we have to organise it way in advance to ensure we get a booking for pizza heaven before we see the film.

Did I replicate this pizza dough last night?…No!

But they were really nice pizzas all the same!

Ingredients for Pizza Dough

  • 375ml (1 1/2 cups) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • Pinch of caster sugar
  • 600g (4 cups) plain flour
  • 1 tsp salt
  • 60ml (1/4 cup) olive oil, plus extra for brushing


Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Our Toppings

Mine: garlic oil, tomato paste, creme fraiche, gorgonzola, ham, red onion, capers & mozzarella

My Daughter: garlic oil, tomato paste, ham, pineapple and mozzarella

My handsome man: garlic oil, tomato paste, red onion, ham, egg and mozzarella

Gorgonzola Goodness

Chicken Gorgonzola Pasta

I have a favourite pair of fluffy socks that I keep tucked into my fluffy slippers under my bed, just for wearing around the house. My problem is that I wear them every night and they don’t make it into the washing machine as often as my partner would like. The funny thing is, they don’t stink! He changes his socks everyday and so do I but I just can’t seem to part with these for too long as I’ve never been able to find another pair like them…and as I said THEY DON”T STINK!

Unlike the gorgonzola I used in my pasta tonight. Now that really stinks but I just love it in pasta and gnocchi. I added chicken, spinach, philadelphia cream cheese for cooking and gorgonzola for a rich and tangy pasta. We ate the lot!

I’m curled up on my couch wearing my pj’s and fluffy purple socks feeling very satisfied after a great meal. Now for a quiet girlie night with my daughter (man is out watching his football team play). The vanilla choc chip cake I made is cooling before we can get stuck into that. Having a great girlie night in 🙂

Chicken and Gorgonzola Pasta

Chicken thighs, chopped

onion, chopped

I small tub (250ml) Philadelphia Cooking Cream Cheese

100g gorgonzola (plus extra for crumbling on top)

any pasta you like. I used ‘fiori’…cute little shapes

salad spinach leaves


Cook pasta as per packet directions

Saute onions and add chicken pieces and brown.

Add cream cheese and stir to combine. Next add the spinach leaves. They will wilt nicely.

Right before serving add chopped up gorgonzola and tip the chicken/cream sauce over the drained pasta and stir through. I crumbled more gorgonzola on top.

Vanilla Choc Chip Cake


  • 2 2/3 cup all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cups milk
  • 1/2 cup water
  • 3/4 cups oil
  • 1 tablespoon vanilla extract , ba
  • 2 large eggs
  • 1 cup mini–chocolate chips
  • Heat oven to 350ºF. You’ll need 24 regular-size muffin cups with cupcake liners. (Or line a 13 x 9-in. or 15 x 10 x 1-in. baking pan with baking paper.)
  • Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended. Whisk milk, water, oil, vanilla and eggs in a 4-cup liquid measuring cup or medium bowl.
  • Make a well in the flour mixture. Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain). Stir in chips.
  • Divide batter into muffin cups. Bake 20 to 25 minutes until wooden pick inserted in center of a cupcake comes out clean. (Or bake 13 x 9-in. pan 35 minutes; bake 15 x 10 x 1-in. pan 25 minutes.)***
  • Cool cupcakes or cake in pan on wire rack 30 minutes. Remove from pan, remove baking paper and cool completely.
*** I found this recipe online and I used a round cake tin and baked it as a cake instead. The actual cooking time was a lot longer than it stated in the recipe…took closer to an hour to bake (maybe wrong size tin; it’s a big recipe) so keep an eye on it***