I got another bowl for my Kenwood recently. Perfect for making up a double batch of Annie’s Eats pizza dough for freezing.
It is probably one of the easiest (and least energy consuming) recipes for making pizza dough I have found. Well, save for proving time.
That aside, it really is quite nice on days when I do have a bit more energy, to spend in the kitchen and make freezer food for days when I won’t.
Pulling out a premade pizza dough from the freezer, with ingredients I can name, on the other days, uses about as much energy as stopping at the store on energy-less days to pick up a frozen meal.
I had some pizza dough in the freezer from when I made the Thai Chicken pizza.
I put it in the sink to defrost before I went to work in the morning, and by the time I returned – it was ready to bake.
I rolled it out, and made the toppings ready.
I took inspiration from the Pink Parsley: Bacon, Potato, and Caramelized Onion Pizza.
My version was a bit more touch and go. I added some sweet chill sauce on the base. Then I sliced a couple of potatoes and baked them in the oven for 10 minutes. I sliced an onion into thin strips and put it in a frying pan with a bit of oil and a tbsp of sugar. Caramelizing it soft and brown.
Once all the parts were complete, I assembled the pizza, adding the cheese on top.
I baked it for 30 minutes.
In some ways, this pizza is deceptive. The picture looks about the same as the pizza did. Not very attractive. Oh, but the taste…
It is pure deliciousness from the first bite.
There might have been leftovers for the next day (since I can’t eat a whole of these pizzas by myself at one time), which I promptly devoured cold. (The flat I’m subletting doesn’t have a microwave.)
Anyway. it is the Thai Chicken Pizza from Annie’s Eats. My modifications were inspired by the Norwegian pizza chain, Dolly Dimple, which has a pizza called Thai Summer II. The dough recipe (utter carb-y delciousness) makes two pizzas. I froze half of the dough, and will be using that on a later occasion with different topping.
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