Ammama's Favorite Pizza

Ammama's Favorite Pizza: A Culinary Journey Through Generations

The aroma of baking pizza always transports me back to my grandmother's kitchen in Singapore. Ammama, as we affectionately called her, was more than just a cook; she was a culinary artist, a teacher, and the heart of our family gatherings. Her recipes weren't just instructions; they were stories, infused with love, laughter, and the rich tapestry of her life. This pizza recipe isn't a strict, unwavering formula, but rather a reflection of her improvisational spirit and the joy of cooking with whatever ingredients are at hand.

I remember visiting her last year, eager to spend time with her and learn more of her culinary secrets. The kitchen was always a vibrant hub, filled with the clatter of pots and pans, the scent of spices, and Ammama's infectious energy. On that particular day, the urge for pizza struck, and we embarked on a culinary adventure together. Using a favorite pizza dough recipe (I can't help but admit, it was Bobby Flay's, a little cheat if you like!), we gathered vegetables straight from her garden and pantry, creating a pizza that was as unique and vibrant as Ammama herself. The result? A delicious, heartwarming pizza, a testament to the magic that happens when love meets improvisation.

The beauty of this recipe lies in its adaptability. Ammama’s approach to cooking was always about utilizing what was available – seasonal vegetables, leftover proteins, anything that sparked her creativity. It's a recipe that truly celebrates resourcefulness and the art of transforming simple ingredients into something extraordinary. One could easily substitute the eggplant with zucchini, or add in some leftover chicken or sausage. The possibilities are truly endless, and that's precisely what makes it so special. This is not just about recreating a specific pizza, but about embracing the spirit of culinary experimentation, just like Ammama did.

The process of making this pizza, from kneading the dough to the moment it emerges golden-brown from the oven, is a meditative experience. The warmth of the oven, the scent of herbs, and the satisfaction of creating something delicious with your own hands are all part of the charm. It's a reminder to slow down, to savor each moment, and to appreciate the simple pleasures of life and shared experiences. More than just a meal, this pizza is a connection to heritage, family, and the enduring power of love, all infused into every delicious bite.

Beyond the specific ingredients and steps, this recipe embodies Ammama's philosophy on cooking: a love of good food, a willingness to experiment, and an understanding that the most important ingredient is always love. It’s a reminder that the kitchen is a place of creativity, community, and connection. So go ahead, gather your ingredients, and let the aromas transport you to a sun-drenched kitchen in Singapore, where the love and laughter of Ammama still echo. And remember, every time you make this pizza, you're not just making a meal; you're making a memory.

More than just a recipe, this is a legacy. It is a testament to the power of family recipes and the timeless joy of cooking and sharing meals together. Whether you are a seasoned chef or a novice baker, this pizza is an invitation to explore your culinary creativity and create your own delicious story.

Step-by-step

• Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
• While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
• Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
• While the dough is rising, mince the garlic, and slice the red onions, eggplant, and green bell pepper.
• In a medium nonstick skillet, heat the extra-virgin olive oil over medium heat and add the onions, sautéing until translucent. Add the minced garlic, red pepper flakes, eggplant rounds, and continue to cook until the eggplant is soft, about 10 minutes. Add in the green bell pepper slices about 5 minutes after adding the eggplant, cooking until tender but still a little crunchy.
• Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
• While the dough is resting, heat the oven to 400°F (205°C) and prepare a sheet pan or pizza stone with a little olive oil and/or cornmeal, to prevent the dough from sticking.
• After the dough has rested, flour a work surface, and stretch out the dough with a rolling pin and your hands into two round pizza shapes, about 14 inches in diameter.
• Spread the dough with a thin layer of pizza sauce, and top with the cooked topping mixture, sliced mushrooms, and shredded cheese.
• Bake in preheated oven for 15 to 20 minutes, or until golden brown.
• Let baked pizza cool for 5 minutes before topping with chopped herbs, a drizzle of olive oil, and serving.