In a new series on Queerlife.co.za we bring you fabulous party ideas and how to actually organise them. Here's the first installment.

The Queer Pizza Party is a party that you should have at least 3 – 4 times a year. It is very casual and yields a great atmosphere for conversation (to get to know one another better) and who doesn’t like an awesome homemade pizza?? Everyone gathers in the kitchen and talks while getting excited as they watch you roll out the dough for these tasty little pizzas.

You can do this one of two ways. You can take care of all the delicious toppings, or better yet, tell each guest to bring their favorite topping (s). This option is the most fun, in our opinion. Each guest (or couple) gets to have a try at making the “pizza of the evening”. You supply a tasty red sauce for everyone and some toppings for your pizza of choice (we have some awesome recommendations!!).

This dinner party is side lined by a simple Caesar salad. We really don’t think you need a starter here—just get to rolling that dough once everyone arrives. You want to be able to have a slice or two of every pie!!

Happy finish you ask?? Well we’ll suggest a nice after dinner shot. Oh, and if you don’t already have one, you will need to invest in a pizza stone. It will set you back a few rand but it is WELL worth it, trust us. So, let’s get to it. . . . your oh so fabulous Pizza Party!!

Crust, Sauce and Wine

Vino Suggestion
A middle of the road White Wine, don’t break the bank. Ask your local wine merchant for a good pizza wine.

The Dough
This recipe makes enough dough for 3 - 4 thin crust pizzas. We recommend doubling it for a party for 6 - 8 people. You can freeze whatever you don’t use and save it for a later date.

2 packages yeast (7 gram or .25 oz. pkg.)
1 cup warm water (115 degrees F)
1 Tbsp. honey
3 Cups. flour
1 Tbsp. Salt
Olive Oil

In a small bowl, combine the yeast and ¼ cup of warm water, stir well and add the honey, stir again to combine. Set aside and let rest for 10 minutes so yeast can dissolve and begin to work it’s magic. Meanwhile, in an electric mixer fitted with a dough hook, combine the flour and salt. Add yeast mixture and remaining ¾ cup of warm water. Mix until combined and dough ball forms. If you don’t have an electric mixture, it is fine t do this by hand. Use you hands and combine until a dough ball forms.

Add enough flour until it is not sticky. Do not over knead. Once a ball forms, pour about 2 Tbsp. olive oil into a medium sized bowl. Place dough ball in bowl and coat with olive oil. Cover with a towel and let rise in a warm place until double in bulk. Once dough has risen to be double in bulk, pour out onto a floured surface and punch down. It’s ready for rollin’ now!! For a thin crust, pinch off a piece about the size of a baseball. Roll out to desired thickness.

Here comes the trick to easy transfer to and from the HOT stone: gently fold the rolled dough in half and then half again. Place a piece of parchment paper, the size of your stone, onto a large cutting board. Transfer dough to paper and unfold. Assemble your pizza toppings and then when ready to bake, simply slide the pizza on the parchment paper onto the hot stone.

PERFECT! Bake pizza for 10 – 15 minutes, until crust is golden brown and toppings hot. (For an added touch, you can sprinkle the parchment paper with some cornmeal before transferring the rolled dough to the paper.)

Topping Suggestions:

Simple Red Sauce
This is a tomato sauce used for the pizzas. If you have a recipe you like, or a store bought version you like, by all means, go for it. The following is a simple sauce we came up with.

1 – 14oz. can diced tomatoes
1 – 14 oz. can plain tomato sauce
1 Tbsp. dried Italian herbs
2 cloves fresh garlic, minced
3 bay leaves
salt and pepper to taste

Combine all ingredients in a medium sized saucepan. Simmer over low heat for 30 minutes or more. Remove bay leaves before use.

Main Attractions

Classic Margherita Pizza
Makes one large pizza or a couple smaller pies.

1 14 oz. can crushed tomatoes
1 clove fresh garlic, minced
2 Tbsp. extra virgin olive oil
½ tsp. salt
8 oz. mozzarella cheese
½ cup fresh basil leaves, coarsely chopped

In a medium sized bowl, combine tomatoes, garlic, olive oil and salt. Mix well. Spread tomato mixture on rolled out pizza dough. Slice mozzarella into ¼” slices and evenly distribute onto pizza. Sprinkle top with basil leaves. Bake @ 550F on a pizza stone for 8 – 12 minutes, until cheese has melted and is bubbly and the crust is golden brown.

Truffled Pancetta Pizza
Makes one large pizza or a couple smaller pies.This one is always a favorite. The pancetta and aged provolone are great together. The truffle oil adds that gourmet touch and the flavor combinations really come out. Delizioso!!!

1 large onion, sliced thin
1 Tbsp. butter
salt and pepper to taste
¼ wedge fresh lemon
Extra virgin olive oil
6 oz. aged provolone, shredded
6 oz. fresh ricotta
6 oz. pancetta (Italian bacon), sliced very thin
White truffle oil

Caramelize onion by melting butter over medium in a medium sized saucepan. This will take about 20 – 30 minutes. Add salt and pepper to taste. Once caramelized, set aside. Drizzle olive oil on pizza dough. Scatter cheeses on dough and evenly distribute the pancetta pieces over cheese. Squeeze the ¼ lemon wedge over the caramelized onions and give a quick toss with a fork. Sprinkle onions over pizza. Bake on a pizza stone at 550F for 12 – 15 minutes until pizza is bubbling and the pancetta and crust is browned. Remove from oven and immediately drizzle with white truffle oil. Slice and serve immediately.

Oyster and Green Chili Pizza
Sound weird?? Well, it kind of is but it is also AWESOME. Try it out, you sissy. Makes one large pizza or a couple smaller pies.

1 Pint small, fresh raw oysters
2 small cans whole green chilies (or 4 –6 whole fresh roasted)
½ small red onion, sliced
Red pepper flakes (for added heat, if desired)
8 oz. mozzarella cheese, shredded
sea salt
red sauce

Drain oysters. Spread red sauce over rolled pizza dough. Slice chilies into ½” strips and distribute over pizza, followed by the red onion. If your chilis are mild and you want to add a little heat, sprinkle with red pepper flakes. Top with the shredded mozzarella and finish with the oysters. Bake @ 550F on a pizza stone for 12 - 15 minutes, until cheese has melted and is bubbly and the crust is golden brown. Before serving, sprinkle with smoked sea salt.

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Side Liners

Caesar Salad
This salad is, well, you know what it is. And it goes great with a pizza party, so there. We recommend one medium sized head of romaine for every two people that will be at your awesome pizza party. The following dressing recipe serves 6 – 8.

Caesar Dressing
3 Garlic Cloves, Minced
1 Tbsp. Anchovy Paste
1/3 C. Extra Virgin Olive Oil
1 tsp. Worcestershire Sauce
2 Tbsp. Mayonnaise
½ tsp. salt
¼ tsp. dry mustard
¼ tsp. ground pepper
¼ C. lemon juice, 1-2 lemons
½ C. grated Parmesan cheese

Combine all ingredients in a small mixing bowl, except the Parmesan cheese. Whisk well. Add Parmesan and mix until combined.

To assemble salad, tear 3 heads of lettuce into bite sized pieces, wash and dry. Add croutons (store bought or homemade Gayfood croutons, see below). Add the dressing and toss. Make a judgment call on the dressing, start by adding half and then add more as desired to avoid over dressing the salad. Finish with fresh ground pepper and a sprinkling of Parmesan cheese.

Home Made Croutons
1/2 loaf of bread, preferably a chewy artisan type like Ciabatta, cut into 1” squares
2 Tbsp. Olive oil
1 Tbsp. Balsamic Vinegar
½ tsp. garlic salt
1 tsp. Italian seasoning
½ tsp. fresh ground pepper

Preheat oven to 425F. Put the cut up bread into a medium sized mixing bowl. Drizzle olive oil and vinegar over the bread chunks. Toss well. Add spices and toss again. Transfer to a foil lined baking sheet. Bake at 425 for 7 minutes. Remove and toss to turn the croutons. Return to oven and bake for another 5 – 10 minutes until deep golden brown. Remove from oven and let cool before adding to the Caesar.

The Happy Finish

If you want to get all ambitious and make a Tiramisu or something of the like, by all mean go for it!! In all honesty, this party is all about the pizza and it is pretty much a guarantee that all of your quests will be pretty much full on pizza and won’t be thinking of dessert. We always just make a nice and sweet after dinner shooter. Chocolate Cake shots are always a crowd pleaser. We’re gonna give you ratios as opposed to measurements, who knows how many you are gonna need to make!

Chocolate Cake Shot
1 Part Frangelico Hazelnut liquor
2 parts Citrus flavored vodka (regular vodka is OK too)
Lemon wedges
Sugar

Pour some sugar on me, uh, I mean onto a small plate. Fill shot glasses with the frangelico followed by the vodka. Dip the lemon wedges into the sugar and place on top of the shot glasses. Serve. You down the shot and then bite the lemon wedge. Amazing. It’s choco-licious!! (If you want to cut the boozy-ness, assemble in a shaker over ice and strain into shot glasses.)

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