Hello you faithful few you’ve made it through to I don’t know… it’s day 4 isn’t it. It’s a lot cooler here in southern UK today, so I’m going to cook as I chat to you… I’m not sure how successful these pizza bases will be but we can learn together.. I’m also going to be making some flat breads. … I’m experimenting with the flatbreads as an alternative to bread rolls for burgers & sausages… anyway as I said I’ll be writing & cooking & publishing as I go….any hints or tips you have will be gratefully received… so here we go.. I’ll post the ingredients when I’ve worked out what they will be. The base is made from gram flour, water, olive oil & salt. It can be traced back to Italy where it is called socca. It can be eaten as it is… with some black pepper, or as I am trying to do a pizza base.

First of all get the tomato base going as this needs at least 1 hour 30 until it thickens. You can of course use a bought one.I always make my own tomato base it tastes so much fresher & the taste is exactly what you like. Heat a tbls of olive oil in a medium saucepan, add the chopped onion… I only used half as the onion was large. Cook for about 4-5 mins on a medium heat then add 1 tsp of salt, 1 tbls of balsamic vinegar 2 tsp of crushed garlic or a couple of cloves crushed. I am totally converted to this crushed garlic for stews & sauces.

Add the tub of passata or tin of tomatoes & a little sweetener or sugar, this just reduces the bitterness that is sometimes present when cooking with tomatoes. Stir well and add some water…roughly half as much as water to the amount of tomatoes, so use the tin/tub to measure. Stir well, bring to the boil then reduce the heat to low & cover. 

After 30 mins remove cover and stir, it should have reduced by about half. Now is the time to add herbs & whatever you fancy.

Well let’s carry on the Italian theme, the oregano is at the front of the cupboard so I added a couple of teaspoons of that about a teaspoon of ground black pepper & 2 tbls of tomato purée…. stir well, bring back to the boil, cover & leave for 15mins.

Remove the covering & maybe increase the heat to keep it just boiling. It may take another 30 mins until it is thick & has these big lazy bubbles breaking the surface. Take off the heat & leave covered with a tea towel to cool whilst you cook the base.

Back to the drawing board… well YouTube actually. I went about watching everything I could about socca. I learnt 3 key things. Use warm water, let the batter stand at least an hour & add the olive oil only when you are about to cook the batter. I tried again with one cup of flour, one of water & a tsp of salt. I whisked it altogether & forgot about it. I had plenty to do as it was party day. When I came to cook it it had thickened quite a lot. I heated the oil until it smoked & added just half of the batter. Cooked it on both sides then transferred to the baking paper lined oven tray & cooked for just over 10 mins…….

Much better… this time people wanted to eat it & almost 4 pizzas disappeared.

The 7 year old made her own & loved it.

They were a success. Next time I think I may try adding a flavoured oil either basil or chilli, maybe a little garlic too.

Tomato base

I tbls olive oil

Half a large onion chopped

1tsp salt

1 tbsp balsamic vinegar 

1 tbsp sweetener/sugar 

1 large garlic clove crushed or

2 tsp of crushed garlic from a jar

Tin of tomatoes or tub of passata

Plus half a tin/tub of water

2 tbsp tomato purée 

2 tsp of oregano or any herbs or spices of your choice 

Black pepper

Method

Heat olive oil in a large pan & add onion. Cook until soft. 

Add salt, vinegar, garlic, tomatoes/passata, sweetener/sugar & water.

Stir well, bring to the boil, then lower the heat simmer covered for 30mins.

Add oregano tomato purée & black pepper

Stir well and continue simmering covered for a further 15 mins

Uncover and simmer for another 30 mins or so until it is very thick

Adjust seasoning

Remove from the heat & allow to cool covered in a tea towel 

Pizza base 

1 cup of gram flour


One cup of warm water


2tbsp of olive oil


1 tsp salt


Method 

Whisk the flour, water and salt together & leave to stand for an hour or so whisk again adding olive oil


Heat a 9” frying pan with a little oil in until it smokes.


Pour in half the batter, moving the pan so the mixture covers the base.

Cook for 3-4 mins until bubbles form on the surface & break. Flip and cook for another 3-4 mins.
Slide on to a baking tray lined with baking paper. 

Top & cook for about 12mins at 200deg C 400 deg F gas mark 6.


Repeat with rest of batter


Check regularly as all cookers cook differently

I hope you enjoyed this as much as we did. Let me know what you think. Happy Baking😋