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Aargh.. Pizzaaa

Posted on August 26, 2015 by Jenny Huxley | 0 comments

When every member of your household has a particular taste to cater for it’s very easy to get stuck in a food ‘rut' for the sake of convenience and keeping the peace! I too succumb to the demands of my special people despite the best of my intentions. Thankfully my Petite Produce Box provides me with enough variety to keep reinventing some of the old favourites in my house.

As well as the usual cries for curry, ‘some kind of’ lasagne, pesto, meatballs, green eggs and sweet treats, I rarely make it to the end of the week without a plea for pizza. I actually don’t mind as thanks to my box of delights I am always spoilt for choice for beautiful toppings and I can almost guarantee I will have some fresh leaves and salad ingredients to accompany my non junky pizza. I need no further encouragement to prepare something that sits so comfortably alongside my 'congratulations you made it to the end of the week' beer.

I have a quick ‘go to’ pizza dough recipe that is simple and can be prepared a day ahead of time and will also freeze well. You can even sub the flour for an ‘all purpose’ GF flour or you could try buckwheat or Spelt (Spelt is not GF but it is wholesome and delicious!)

Easy Pizza Dough

(Makes 4 x 9 inch Pizzas-definitely worth freezing some of this!)

  • 1 cup warm water
  • 1 teaspoon honey
  • 2 1/4 teaspoons active dry yeast
  • 3 cups of standard flour
  • 1 3/4 teaspoons of salt
  • 2 tablespoons of extra virgin olive oil, plus more for oiling bowl

Mix the water and honey together and when dissolved sprinkle in the yeast. When its foamy (after about 5 mins), sieve in the flour, add the salt and olive oil and either with a wooden spoon or your hand bring together until you have a sticky ball. With a little flour on your kitchen bench turn out your dough and knead until smooth and slightly elasticy…about 5 mins. Pop your dough in a clean oiled bowl that is large enough to allow it to rise and cover it with clingfilm. Put it in a draft free area and let it double in size. (You can also put it in the fridge and forget about it and use it tomorrow if you like!) When the dough has risen, turn it out and ‘knock it back’ (give it a good punch) and then cut the dough into 4.You can either freeze some of the dough balls or have a pizza party. 

Lots of delicious combinations…Zoe’s Garden Butternut Pumpkin and Te Manaia Kale Pesto with Kingsmeade Feta; Zoe’s garden field spinach with Whitestone Windsor Blue, roasted mushrooms and Zucchini or you could try...

Te Manaia Purple sprouting broccoli, anchovy and Parmesan Pizza

  • 250g of crème fraîche
  • 100g of grated Parmesan
  • 1 egg yolk
  • 200g of purple sprouting broccoli, roughly chopped
  • A pinch of dried chilli
  • Olive oil
  • 8 anchovy fillets
  • A handful of pitted black olives

Combine the crème fraîche with 75g Parmesan and the egg yolk and mix well. Place the chopped broccoli in a bowl, add the chilli and a little salt and add a couple of tablespoons of oil; mix well to coat. Get the rest of the pizza ingredients ready to use.

On a lightly floured surface, roll the dough into a round or rectangle and spread the cheese mixture onto the pizza evenly. Scatter over the broccoli and olives and sprinkle with remaining parmesan and drape over the anchovies.Transfer the pizza onto a stone or baking tray and drizzle with a little bit of olive oil and cook until crispy. About 8-10 minutes in a hot oven.

 

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