Talk about addictions - this gal here has to admit to a couple of those, just won't give it all away though ;)
Chocolate, Masterchef Australia, Food Blogging and...Pizza Pizza Pizza, this week's Cookwithus theme!
So I knew exactly what I was making for Saturday night's dinner. We don't have any really good Pizza joints close by so I could have some fun in the kitchen making a Pronto Pizza with a super easy Pronto Pizza base that can literally be thrown together in minutes.
I will get straight to the making; no yeast required here but believe me when I say this makes a super crispy Pizza base. I normally pop the ingredients into a plastic bag, shake it up and knead it till it all comes together nicely, but had no plastic bags in my pantry! So it was popped into the trusty ancient Tupperware bowl and mixed to a nice smooth pliable dough ball in no time.
For the topping I found lovely young Broccoli and young Asparagus in the green grocer, Mushrooms and Kirschwasser Salami made with Cherry Liqueur, and used three cheeses - Cheddar, German Emmenthal and Mozzarella. I took another short-cut and bought a can of the best Italian Tomatoes as the filling base.
Pronto Pizza Base Recipe
- 2 cups Self-Raising Flour
- 1/4 tsp Salt
- 1/2 cup Oil
- 3/4 cup boiling Water
Pop into a plastic bag, shake and knead or use a bowl and mix with spatula till mixture forms a smooth ball. Flatten to form a thin base.
Topping:
- 1 can Italian Tomatoes
- Fresh Asparagus Spears
- Fresh young Broccoli
- Mushrooms diced
- Salami
- Cheddar Cheese grated
- Rindless German Emmenthal Cheese grated
- Mozzarella Cheese grated
Arrange topping on to base & bake at 200C for around 25 min or till sides are crispy and brown.
Absolutely yummy and so full of flavour.
And a quick look at the making.
A massive thank you to the guys and dolls from 
You are all amazing :)
Check out the official COOKWITHUS POST, can't wait to see your favourite Pizza there!
Original Content by
Thank you for stopping by
Comments, upvotes & resteems all much appreciated :)
Copyright 
