Homemade pizza party

Pizza parties are usually for kids, involving enough grease to power a fleet of bio-diesel trucks. How about a grown-up version you make at home?

We made two pizzas. The first was a taste explosion with goat cheese, garlic-herb olives, spinach, pine nuts and squash. The second was an elegant and simple affair with Beecher’s sharp cheddar.


  • Frozen or fresh pizza dough (we’ve made our own too, but tonight was low key)
  • Tomato sauce or pesto sauce
  • Oil, olive or some such
  • Few tablespoons of corn flour
  • Choice of toppings (squash and other large toppings should be pre-cooked)


  1. Follow the directions and defrost the dough, usually putting in the fridge for a few hours or overnight
  2. Roll the dough out on a flat surface, we used cookie trays
  3. Pick up the dough and move it in circles with your fingers, and alternate holding it by edges – you really have to do this awhile if you want thin crust
  4. Spread a table spoon of oil over the pizza and it, then take a tablespoon of pesto or tomato sauce and spread until you have enough – don’t do too much or it’ll be soggy
  5. Spread your toppings over the pizza, starting with cheese
  6. If you have fresh toppings like spinach, these should be put on after it is done, but frozen should go before
  7. Cook for 15-20 minutes, watching the crust as an indicator




Rosemary faux foccacia

Foccacia is a yummy, almost moist bread with a “springy” texture when done right. I swear I followed a standard recipe, but mine turned into something closer to a normal bread.

I’m guessing I kneaded it too much but the result was very tasty so I’ve left the longer kneading time below (usually it’s 1 minute).


  • 1 (.25 ounce) package active dry yeast
  • 3 tablespoons honey
  • 1/3 cup warm water
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon artisan salt
  • 1-2 teaspoons dried rosemary


  1. Combine water, yeast and honey in a mixing bowl, stir slightly and leave till yeast dissolves (5 minutes).
  2. Add flour, salt and 2 tablespoons of olive oil to the yeast and stir until it begins to take shape.
  3. Knead the dough for 5 minutes, lightly oil the bowl and turn the dough to coat it.
  4. Leave to rise in a warm place until doubled, 30 to 60 minutes.
  5. Preheat oven to 500 degrees F.
  6. Knead the dough briefly then cut in half and form square shapes.
  7. Sprinkle with artisan salt and dried rosemary.
  8. Bake until golden, usually 10-15 minutes.

Best eaten hot from the oven. Slather with fresh butter or dip in olive oil and vinegar.