Cheese & Tomato Up-Side-Down Pizza

 What is it up-side-down.... you may wonder what I meant? We watched our favourite "Man v. Food" at Astro channel TLC whereby it showed a square pizza sprinkled with cheese then only tomato sauce at top instead of the other way round! My third son, UsuRaz been nagging me to make that ever since and fortunately I was in a good mood to prepare it for breakfast this morning. I made it huge & thick - one piece can last you until the next meal... but each of my boys and hubby had doubled...LOL! They said it tastes really rich and special!

As usual, I like to stick to this pizza dough recipe that I've been using for ages - see here.

By: Roz@HomeKreation
Size: Tray 15" x 11" (Serves 8 persons)
DOUGH:
500g Plain Flour
300ml Water
2 tbsp Sugar
11g Instant Yeast
1/2 tsp Salt
2 tbsp Olive Oil
FILLING:
1 can /430g Tomato Puree
1 can Button Mushroom*
1 Big Onion*
4 cloves Garlic* 
Fresh Basil Leaves*  (* chopped)
1 tsp Chili Oil - see here 
Salt, Sugar & Black Pepper
Extra-Virgin Olive Oil
12 pieces Cheese Slices
Parmesan Cheese 

METHOD:
1. Mix all dough ingredients in a mixer with dough hook until smooth.
Knead lightly with hand & rest until it doubled up.

2. In meatime, prepare the filling:
Heat up few tbsp EVOO and stir-fry garlic & onion until fragrant.
Add in chili oil, mushroom, tomato puree, basil leaves, salt, sugar & black pepper.
Cook until boiled & slightly thicken.
Keep aside until cool.

3. Once doubled-up, punch the dough & roll to fill greased pizza pan.
Brush surface of dough with olive oil.
Arrange cheese slices & spread tomato filling.
Sprinkle EVOO then parmesan cheese on top.

4. Bake at 180C for 30 minutes (using bottom heat only).

Step-by-step to prepare filling

BAHASA MALAYSIA VERSION

 Pizza ni ada kelainan sebab sos tomato di atas dan cheese di bawah - selalu nya kan cheese di atas sekali. Rasa nya sungguh sedap & lemak - kaya dengan sos yg lemak2 bercampur cheese... anda mesti cuba ni! Tips dari Along, pastikan menggunakan tomato puree berkualiti yg di import - tomato puree buatan Msia selalu nya teramat masam.

By: AlongRoz@HomeKreation

Saiz: Talam 15" x 11" (Cukup utk 8 orang)

DOH:
500g Tepung Gandum
300ml Air
2 sb Gula
11g Instant Yeast
1/2 st Garam
2 sb Olive Oil / Minyak Zaitun

FILLING:

1 tin /430g Tomato Puree

1 tin Cendawan Butang*

1 bj Bwg Besar*

4 ulas Bwg Putih* 

Daun Selasih*  (* cincang)

1 st Cili Oil - lihat sini

Garam, Gula, Lada Hitam tumbuk

Extra-Virgin Olive Oil / Minyak Zaitun

12 keping Cheese Slice

Parmesan Cheese 

CARA2:
1. Campurkan kesemua bahan2 doh ke dlm mixer sehingga sebati & licin.
Uli sedikit & rehatkan sehingga kembang dua kali ganda.

2. Sementara itu, sediakan filling:

Panaskan sedikit EVOO & tumis bwg putih & bwg besar sehingga layu.
Masukkan cili oil, cendawan, tomato puree, daun selasih, garam, gula, daun selasih & lada.
Masak sehingga menggelegak & pekat sedikit.
Ketepikan sehingga sejuk.

3. Apabila doh sudah kembang, tumbuk & uli sedikit.
Gelekkan & letakkan ke dalam talam yg di minyakkan.
Sapu permukaan dgn minyak zaitun.

Susun cheese slices & ratakan tomato filling.
Renjis EVOO & tabur parmesan cheese.

4. Bakar 180C selama 30 min menggunakan api bawah sahaja.

Sedap nya sos tomato yg bercampur cheese dan meleleh-leleh ni...