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Posts Tagged ‘Pizza’

Middle-eastern Veggie Pizza.jpg

These were so easy and would make a great weeknight supper or lunch at the weekend. A great way to use up Turkish red pepper paste!

Wine Suggestion: we’d suggest a light red wine or dry rosé to compliment these. For a splash out we drank the Felton Rd Vin Gris from Central Otago. This is made from Pinot Noir juice, only in selected vintages and is very dry and textural with summer fruit flavours and aromas with hints of chervil, fennel and an earthy spice we can’t put our finger on. Together with the pizza it all came together to make us feel like we were on holidays, even though we aren’t!

Middle Eastern Veggie Pizzas – makes 5

  • 5-10 tbsp Turkish red pepper paste (you could always use tomato paste)
  • pack of 5 large pitta breads or Middle Eastern flatbreads
  • ½ a bag of frozen spinach, defrosted
  • 1 garlic clove, chopped
  • 3 balls mozzarella, patted dry and torn
  • 5 eggs
  • freshly grated nutmeg
  • small bunch basil
  • shaved Parmesan, to serve

Preheat your oven to the highest setting.

Put the  flatbreads onto baking trays and spread 1-2 tbsp red pepper paste over each one.

Squeeze the spinach with your hands to get as much water out as possible, then scatter on top, leaving a little space in the centre (to crack an egg into). Divide the garlic & mozzarella between the pizzas and season generously.

Carefully crack an egg into the middle of each pizza, into the space you made with the spinach, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked as you like it (you will probably have to cook them in batches).

Serve with a little more basil and some Parmesan shavings.

 

 

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Pizza baked potato

The vast majority of our weeknight dinners are based on whatever happens to be left in the fridge after the weekend.  It turns out that leftover pizza toppings taste pretty good on top of a baked potato too. Also suitable for those who don’t eat pizza dough.

Wine Suggestion: If you happen to have something open already, that will do nicely.

Pizza Jacket Potatoes – serves 4

  • 4 large baking potatoes
  • 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 60g sliced pepperoni, torn (the thin sliced stuff from a packet will do fine)
  • 400g tin chopped tomatoes
  • small handful of basil leaves, shredded
  • 100g grated mozzarella/cheddar cheese

Heat oven to 200ºC/180ºC fan/gas 6.

Prick the potatoes all over with a fork. Bake directly on the oven shelf for 1-1½ hrs, or until soft.

Meanwhile, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for a minute or two,  then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

(Original recipe from BBC Good Food.)

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So we’re back after a brief hiatus due to holidays and a broken laptop. In the absence of a pizza oven, we tried cooking pizza on our gas barbecue instead. The result was pretty good and produced a pizza-oven style crust that we never manage to achieve in the regular oven. Pizza dough is easy to make with a standing mixer and dough hook. You can chill the dough for a couple of days or freeze it.

Pizza Dough – for 4 pizzas

  • 500g ’00’ flour, plus extra for dusting
  • 1 tsp salt
  • ½ tsp dried yeast (not fast-action)
  • 400ml warm water
  • oil, for greasing

Put the flour and salt in the mixer bowl and mix the yeast into the water. Wait 5 minutes to check that the yeast is working – little bits will start rising to the top.

Turn on the motor and pour in the liquid. Keep the speed on medium-high and it should come together in a ball. If the bottom is sticking tip in 1-2 tbsp of flour. Knead for 5-7 minutes until the dough is shiny and springs back when you press your finger into it. Try to avoid adding too much extra flour the dough should be slightly sticky.

Use oiled hands to remove the dough from the bowl and hook. Oil another bowl and put the dough in it. Turn the dough around to lightly coat it in the oil. Cover tightly with cling film and and a tea towel, then place in a warm, draught-free spot until the dough has doubled in size. It will take between 2 and 4 hours to rise depending on how warm a day it is. (If you don’t need the dough for a day or two, put it in the fridge straight away, take out 3-4 hours before using and punch it down before bringing together on a floured surface.)

Divide the dough into 4 pieces, then shape into balls – dusting in flour as they will be sticky. Keep the dough balls covered with a tea towel or cling film while you prep the toppings. (You can also freeze them in sealed bags. Thaw in the fridge and bring to room temperature 3 hours before using.)

Use your fingers to gently stretch out the dough into pizza shapes. When they have stretched to about 16cm, put the disc over the tops of your hands and use them to stretch it to about 25cm. Ours was pretty wonky and ripped a bit but no matter.

Preheat the gas barbecue and turn down to medium-low so the bottom of the pizza doesn’t burn.

Put the pizza onto a floured baking sheet with no edge or a large wooden board. Slide the dough onto the grill, close the lid (if you have one) and cook for 3-4 minutes. The dough will puff up and is ready when the bottom-side has light brown stripes. Use tongs to pull the dough off and turn upside down.

Put the pizza toppings (see our suggestion below) on the cooked side and place the pizza back on the grill, uncooked side down, and shut the lid. Cook for another 3-4 minutes and remove when the cheese is melted and the toppings are hot.

(Pizza dough recipe from BBC Good Food)

Chorizo pizza with peppers & Manchego – enough for 2 pizzas

  • ½ quantity of pizza dough above, divided into 2 balls
  • 4 cooking chorizo sausages
  • 4-6 peeled plum tomatoes from a tin, drained
  • 100g Manchego, shaved
  • 100g mozzarella, cut into 2cm cubes
  • ½ Romero pepper, thinly sliced
  • pinch of chilli flakes
  • 2 handfuls spinach leaves

Prepare the dough as outlined above.

Thickly slice the chorizo and pan-fry until crispy. Remove and set aside. Cook one side of the pizzas.

Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes.

Grill, covered, until the cheese is melted. Finish with the spinach leaves and a few extra shavings of Manchego.

(Pizza topping recipe from BBC Good Food)

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Pork & Fennel Pizza

Using our friend Barbara’s recipe for pizza dough (we are trying to perfect and find our favourite pizza dough recipe). It worked really well especially if you can get the bases really thin – if not they’ll be too doughy. We are still searching, though for that crispness but a touch more freshness and lightness to the dough.

For the Pizza dough (makes 4 x 27cm/11 inch pizzas):

  • 600g plain white flour
  • 7g sachet of fast-acting, freeze dried yeast
  • pinch salt
  • 300ml warm water
  • 2 tbsp olive oil
Make a mountain of the flour on a clean working surface and make a good well in the middle.

Dissolve the yeast in the water and add the salt and olive oil. Add drop by drop into the centre of the flour while mixing with your hands. Knead until the dough is a smooth texture and roll into a ball. The dough should be really silky at this stage, but I would suggest rubbing a little olive oil over the ball before resting as this will help prevent it drying out.

Place dough into a large bowl, cover with a linen tea towel and rest for 1 hour in a warm spot (no less than 20C/68F). After this hour the dough should have tripled in size.

Cut dough into four and roll into a ball. On a lightly floured working surface gently press the dough into shape using the heel of your hand and thumbs. Try starting in the middle and pushing outwards. It may help to turn the dough over a few times but this process should be easy enough – we got it into a lovely thin base.

Top with your favourite ingredients – this time we used our trusty tomato sauce, some sausage meat broken up and fried with fennel seeds and some mozzarella which worked a treat.

Wine suggestion: A red wine with Sangiovese in it, or a Barbera. Straightforward and tasty.

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