I adore my husband, it’s his birthday this saturday so i decided that this week the blog will be all about him!
Marc is an amazing man, he is very laid back and tends not to get bothered by much. He is genuine and a really great friend, whenever I get upset or angry he is always there to calm me down. Having anxiety has been tough but Marc has been there to support me every step of the way, and no matter what he has never faltered.
I feel so incredibly lucky to call Marc my husband, we have been married for almost 6 months and I will never forget seeing him on our wedding day. So many people warned me that I would be nervous or anxious the morning of my wedding, but I was super calm.
I got up finished making our cake, had breakfast with my Mum and my Maid of Honor man and everything just felt right. There was never any doubt in my mind about marrying Marc.
One of Marc’s favourite foods is pizza and 9 times out of 10 he orders meatlovers, so I wanted to make an extra special one just for him. Usually he prefers thin crust pizza but I knew Ii wanted to load this up with toppings so I needed a thick crust to support it.
Lucky for me he loved this pizza thick crust and all.
What’s your favourite pizza? Mine is barbecue chicken and corn. We are always on the look out for new pizza topping combinations to try out.
- 2 cups plain flour
- 8 grams dry yeast
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup lukewarm water
- 1 handful polenta
- 1 rasher smoked bacon cut into batons
- 1/2 onion sliced
- 50 grams pepperoni
- 100 grams beef mince
- 70 grams mozerella grated
- 70 grams vintage cheddar cheese grated
- 4 slices parma ham
- 2 tablespoons barbecue sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoons dried parsley
Combine the dry ingredient in a large bowl, pour in the oil, honey and water.
Using your hands mix together to a soft dough, then turn onto a floured surface and knead until soft and pliable.
Return the dough to the bowl and cover with cling wrap and leave in a warm plave for 30 minutes to an hour. The dough should double in size.
Once the dough has risen knock it back by punching down in the middle. Remove the dough from the bowl and knead gently for 1 minute.
Spray your pizza tray with canola oil and sprinkle over a handful of polenta, this adds an extra crustiness to the base of your pizza. Roll or strech out the pizza dough to fit your tray
While the dough is rising. Pre heat the oven to 200 degrees.
Place a medium frypan over medium heat and fry off the bacon. Once it's cripsy remove the bacon from the pan and add in the onion. Cook the onion until its golden and softened. Remove the onion from the pan.
Add the mince to the frypan and cook until browned. Set aside
Mix the mozerella and cheddar cheese together.
Place the Barbecue sauce, tomato paste and herbs in a bowl and mix well to combine.
Pour the sauce onto the pizza base and use a spoon to spread it over the whole base.
Take a handful of the mixed cheese adn sprinkel over the base.
Next add the mince, then onion, bacon and pepperoni.
Spinkle the remaining cheese over the top.
Then drape the 4 slices of parma ham over the top.
Place the pizza in the oven and cook for 25 minutes.
Remove from the oven and slide out of the tray. Cut into 8 slices. Serve and enjoy!