Hello Everyone! Sorry for the lack of updates on the blog! I did say in the last post or so perhaps that I’d be travelling during this time and that I was unsure of whether I’d have, not so much the time, but more the internet connection to be able to post updates for you guys – and that’s exactly what happened! The first week of my trip I was staying in Sta. Maria Bulacan where the house there where my grandmother is currently residing has no wi-fi connection. I am now in Lucena at my cousin’s place with internet!
3 pizzas down and just 1 more to go after this recipe. I prepared this post and the next even before I left for holidays, but as I said, I didn’t have the connection. Today I have a very simple pizza recipe for you. The first time I had this pizza was back home in Brunei at a restaurant called Fratini’s. I was with my Mom and two younger sisters at that time for a 50% off dinner promotion during the month of fasting for Muslims known as Ramadhan. If I’m not mistaken (since I am talking about several years ago), we ordered their winning dish Linguine Fratini which was quite a hefty dish, but sharing that between 4 people was not enough; just. So we decided that we wanted to order a pizza too, to share, but nothing to hefty as the pasta dish. So the waiter/waitress at the time recommended the garlic and rosemary pizza, which we ended up ordering at the end. When it came to the table, I was actually quite shocked. “Where’s the sauce?” I asked myself. Everything that I knew about what pizza was meant to be, stuffed crust, tomato sauce, and cheesy goodness, all gone. But when I had a slice of that pizza, I was in heaven. It was like garlic bread, but in pizza form. It was delicious that I didn’t even want to share the pizza with anyone else!
My pizza came out a little too tan for my liking, and didn’t really have the same flavour I experienced back then. It was nonetheless still tasty, however I think I overdid the salt a wee-bit too much.
- Classic New York Style Pizza Dough Recipe
- 1/4 cup garlic infused olive oil
- 3 garlic cloves, crushed then minced
- 1 sprig of rosemary, chopped
- Salt and pepper to taste
- Combine all the ingredients to a small bowl and let it sit for about 30 minutes to an hour for the fresh garlic and rosemary leaves to macerate in the olive oil.
- Preheat oven to 220C. Place your pizza stone in the oven as well to heat it up.
- Roll out your dough to a circle the same size as your pizza stone on a lightly floured surface as thick or thin as you want. Then drizzle the olive oil mixture over the top of the dough.
- Carefully remove the stone from the oven and quickly slide the pizza over the top of the stone. Place it back in the oven and bake for about 8-10 minutes or until cooked all the way through. It should not take more than 15 minutes in total.
- Remove from the oven and serve with any sort of pasta dish as a side!
– Ally xx