The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Home Made Pizza : 4 Seasons
When my boys were small, making pizza was a wonderful way to spend time together and to get veggies into them.
Prep Time: 10 mins
Cook time: 20 mins
1/2 cup mozzarella (or cheese), torn
1/4 cup sliced black olives
1/4 cup sliced red onion
pinch of italian mixed herbs or fresh basil leaves
1 slice prosciutto, roughly torn
1/2 cup sliced button mushrooms
1/4 cup parmesan, grated
drizzle of olive oil
1/2 cup mozzarella
2 anchovies, torn into little pieces
2 sun-dried tomatoes, sliced thinly
1/2 cup fresh basil, torn
1/4 cup diced feta
1 tsp finely grated lemon zest
*these are my favourites, feel free to top with your choice of ingredients
Preheat the oven to 200.
Lightly flour an oven tray or pizza stone. If using pizza bases, pop onto the tray (if using pizza dough, flour bench, roll out and gently lay onto tray or stone).
Divide the pizza sauce into 4, smear over the base, divide your base into four segments and place our toppings on so you get a different choice in each quarter.
When finished with your toppings, drizzle with extra olive oil.
Bake for about 15 minutes, or until your crust starts to crispy and golden and your toppings begin to bubble.
Serve : I like a scoop of fresh rocket leaves and a little freshly grated parmesan cheese.
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