This page contains a collection of my favourite recipes – new ones added whenever I find something new that I like to make.
My favourite pizza recipe
I first made this pizza in Home Economics class in my school in Finland, SYK. I must have been around 13 years old at the time. Even after all these years, it’s still my favourite pizza recipe – though Luigi’s pizzas in Golfe Juan and the Pizza Calzone in that one restaurant off Willemsparkweg in Amsterdam do come close.
For all these years I have been using the original copy of the recipe given out in that Home Economics class – but after more than 20 years, it’s looking a bit worse for wear:
Because of this, I decided to write down the recipe here – as long as I keep up with the site’s hosting charges, it should be available to me:
Minced meat pizza (for one)
Base:
1/2 dl lukewarm water
1/5 pcs fresh yeast
1/4 tsp salt
1 Tbsp cooking oil
1-1 1/4 dl flour
Topping:
1 Tbsp tomato sauce
100 g minced meat
1 Tbsp chopped onion
1 Tbsp margarine
1/2 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp oregano
1 tomato
2 Tbsp grated cheese
Base: Mix yeast with lukewarm water, add other ingredients, mix with a wooden spoon. Move dough to a oven tray covered with baking paper, flatten with oiled hands to a circular, round disk, diameter about 20 cm. Let the base rise (under a cloth) for 20-30 minutes.
Topping: Fry the minced meat, add chopped onion, continue to mix for a short while. Move aside to cool down, add spices, check the taste. Cut tomato to slices, grate the cheese.
Cover the pizza base with tomato sauce. Spread the topping on the base, leaving about 1 cm of the edges visible. Lay the tomato slices on top and spread grated cheese on the pizza. Bake in the middle of the oven for 12-15 minutes at 250’C.
My favourite berry pie recipe
Base
150 g butter
1 dl sugar
1 egg
3 dl flour
1 tsp baking powder
Topping
2 dl creme fraiche
1/2 dl sugar
1 egg
1 tsp vanilla sugar
berries
Mix butter and sugar. Add egg. Add flour mixture. Pour topping on and bake for approximately 30-40 minutes in 200’C.