Quick and Easy, no proofing time, thin crust pizza

Hot, crispy, straight from the oven, into the tummy... Yummy!
Hot, crispy, straight from the oven, into the tummy… Yummy!

Just a quick post today to share this wonderful recipe for a no-fuss thin and crispy pizza recipe. It requires no proofing, so you can make the dough and immediately roll it out for baking. I use a normal desk top oven, so I have to heat the oven at maximum temp for half an hour before the pizza dough is to be baked.

Thin and Crispy Dough (adapted from  http://www.fearlesshomemaker.com) This recipe makes two 12 inch pizzas.

2/3 cup of water

1/2 tsp active dry yeast (I used mauri-pan brand)

1 1/2 cup bread flour + 1/2 cup wholemeal flour

1/2 tsp salt

1/2 tsp Italian herbs (dried – I used McCormick’s)

2 tbs olive oil

Mix all the above ingredient. Knead until dough is slightly sticky but elastic. Form into two balls. If not using immediately, place one of the balls in a greased bowl and leave in fridge until ready to be used. Meanwhile, roll out the first ball of dough thinly. Spread with pizza sauce, start from the middle, working out to the periphery and bake in pre-heated oven for 5 minutes before turning the pizza around so the front gets rotated to the back of oven. This should ensure the pizza bakes evenly. Bake for another 3 minutes, remove from oven. Place cheese on top of pizza, and other toppings. Don’t overcrowd as thin crust pizza will get soggy if too much topping is placed. Bake a further 5 minutes until cheese is browned and bubbling. Remove from oven and cool on wire rack for 5 minutes before cutting.

Pizza sauce

3 cloves garlic, minced fine

400 gm can of chopped tomatoes (I used Cirio brand “Polpa” tomatoes)

1 tsp Italian herbs

A handful of torn fresh basil leaves

2 tbs olive oil

Salt and sugar to taste (instead of sugar, finely grated carrots can be used)


Saute garlic in olive oil till fragrant. Add carrots (if using) stir till a little caramelized. Add tomatoes. Simmer for 10 minutes, add Italian herbs. Simmer for 5 more minutes, add salt, adjust seasoning. Finally, toss in fresh basil leaves and immediately remove from fire. Cool before using.


Zucchini Fritters

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It has been a while since I have had the time to come to this blog. A lot has changed, but the past year has given me the extra appreciation of the gift of time. Time to sit down and listen, time to reflect and most importantly the time to do housework and cook for my loved ones in peace. It is a blessing that I had taken for granted until it was taken away for a period of three months. Thankfully that period is over and I can now once again enjoy being at home, with the precious boys and the kitchen.

Today, I prepared a recent discovery for a post-swim snack: Zucchini Fritters. Yes, I perhaps should experiment with baking these yummy, golden discs to make them healthier. However, these are just so flavourful as they are. All of us generally forget that each patty is full of veggies. Try them, eat them hot or at room temperature.


1 large zucchini, grated
1 carrot, grated (I used purple ones, feel free to use normal, orange ones)
1 yellow onion, grated

Mix all the grated ingredients in a bowl, add 1 tsp of salt, leave for 10 minutes. Drain, place all in a clean tea towel and squeeze dry. Place back in bowl.

Add to the vegetable mixture the following:

1 beaten egg
1/4 cup chopped, fresh spring onions
a handful of fresh coriander, chopped fine
1/4 cup grated parmesan cheese
1/2 cup flour + 1/2 tsp baking powder

Mix all, form little patties. Heat oil for shallow frying. Fry till golden.

Drain and blot with paper towels.