Firstly thank so very much for all your good wishes with my little back problem.
My lovely colleagues from the office sent me this little basket of flowers, aren't they lovely, and as they are outdoor flowers they are now residing on the table outside.
I took the last of my pain killers yesterday and so far so good. I'm hoping that having had the pain killers has enabled me to relax more and given time for the muscle spasm to have right itself.
It's therefore back to work tomorrow and fingers crossed.
I realised yesterday with being off my feet for the last two weeks that I hadn't completed my April Make or Bake challenge so I immediately set to putting this right.
We are not big pizza eaters in my house, certainly not since the big ones left home, but just every now and then you want something a little different don't you.
Having looked through my books I decided I would give pizza ago as I've probably not attempted this from scratch for about five years and the last time I over proved the dough.
This recipe came from one of my books from about 15 years ago produced by Women's Weekly.
I did change the recipe around slightly in as much as D went to get the flour for me which should have been plain flour but what he bought back was ground plain flour so it has the little bits in that get stuck in your teeth. No mind I thought it should still be ok. I didn't have spinach and feta in my fridge but I did have pepperoni and mozzarella and the recipe used chopped tin tomato's and I used passata.
The photo of the cooked pizza doesn't really do it justice but the taste was superb and for someone who isn't a big pizza fan D polished off a fair few pieces and said it was delicious (praise in deed).
So for anyone who may be interested the recipe for the pizza base is
375g plain flour
1/2 tsp of salt
2 tbsp of olive oil
1 tsp of sugar
250 mls of warm water
In a small bowl put the yeast and sugar and 1 tbsp of the flour and add the 250mls of warm water. Stir until the yeast has dissolved, cover and leave to one side for 10 minutes for the yeast to do it's thing.
Meanwhile sieve the remaining flour into a bowl, add the salt and olive oil. When the yeast is ready add this to the mix and form into a dough.
Turn the dough out onto a lightly floured surface and knead for five minutes. Put the dough in a greased bowl and cover then leave in a warm place for one hour to prove or until doubled in size.
When the dough is risen turn out onto a surface lightly sprinkled with half the semolina and knead for one minute.
Sprinkle the other half of the semolina onto a pizza tray or baking tray and work the dough into the tray. (I used my rolling pin to get it to more or less the right size and then put in the tray and work it to the edges.)
and that is basically the base for your pizza.
Once you have assembled the rest of pizza with the topping cook in a moderate oven for 20-25 minutes.
I promise you, you won't be disappointed and I will definitely be making this again.
Right having been stuck in doors for the best part of 10 days I am off to enjoy the sunshine.