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Garlic pizza

People will love you for this pizza. Use your own base, cook it on a pizza stone, and serve it with starter salads, such as a prosciutto, parmesan, rocket and pear salad.

Ingrediants
Course semolina, for dusting
1 quantity pizza dough
1/4 oil poured from garlic confit*
50 g grated mozzarella cheese
2 tablespoons chopped flat-leaf parsley
Sea salt, to season

Method
Place a pizza stone or heavy based oven tray in the oven and preheat to 250oC.

Lightly dust your work bench with semolina, then roll out the dough into a 30 cm round.

Place on pizza tray and prod the base with your finger until dented all over. Spread the base with the garlic confit puree (I actually just used the oil from the confit and skipped the puree stage – which means I didn’t read the recipe properly. The result was awesome). If you use the puree, then drizzle some extra virgin olive oil over the pizza. Scatter with mozzarella and parsley and season to tase with sea salt.

Place on pre-heated stone or tray and bake for 5-6 minutes or until base is golden and crisp (I needed 8-10 minutes in my fan-forced oven). Remove from oven and serve.

* For a garlic confit recipe click on the garlic tag or the link in the ingredients list. The original instructions for this pizza advise that you puree 1/4 portion of the garlic confit and spread the puree on your pizza. You can try this, I’m sure it would be delicious, but for a more subtle garlic flavour here I have decanted only the confit oil on this pizza.

 
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Posted by on April 16, 2011 in Food

 

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D’oh! (pizza)


With absolute sincerity I promise you this: the best pizza you will ever taste will be the one you make yourself.

This recipe comes from John Lanzafame’s Pizza modo mio, which has more pizza recipes than I will ever try, and provides a great selection of weird and wonderful (and dessert!) pizzas. I added some chopped chives into this dough recipe after the first rise and knock down to make a great herby base for garlic pizza.

Ingredients

1 tsp dried active yeast
1 tsp salt
1 tsp sugar
100 ml warm water
2 tsp olive oil, plus extra for greasing
160 g plain flour triple sifted (I used Lighthouse speciality flour for breads and pizza and it worked a treat)

Method

Put the yeast, salt, sugar and warm water into a medium size bowl and whisk until just combined. Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixture starts to bubble.

Add the flour and knead for 15 minutes (between this and the tiramisu you should be getting some pretty toned arms!), or until the dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with oil, then place in the bowl, cover with a clean cloth and leave in a draught-free place for 1-1.5 hours, or until doubled in size.

Punch down the dough to expel trapped air (at this stage the dough can be covered in plastic wrap and refrigerated overnight or frozen. Bring back to room temperature before continuing.) Knead in the herbs at this stage if you are preparing a herb base*. Place the dough on a baking tray lined with baking paper, cover and leave in a drought free place for 15 minutes or until risen by half again. The dough is now ready to use.

*┬ádon’t add herbs in the first knead or it will change the colour of the dough

 
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Posted by on April 14, 2011 in Food

 

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