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cheese

Pizza

Pizza

Basic: 

  1. Preheat oven to 210°C
  2. Shape mixture into 4 small or two larger rounds on greased baking parchment.
  3. Leave to rise until about double the size (15 – 20 minutes)
  4. Roll out until about 2mm thick.
  5. Cook at 200°C for 10 minutes.
  6. Add toppings (see below) and place back in that oven for a further 10 minutes. 

Nice toppings include:

  • Crushed tinned tomatoes as the base
  • ½ bunch of fresh basil
  • 1 clove of garlic, peeled and sliced
  • 2 x 125 g balls of buffalo mozzarella torn and scattered

 Method:

  1. Mash the tomatoes with a fork. Heat in a pan, add chopped basil stalks and garlic and cook for 5 – 10 minutes until thickened. Season to taste.
  2. Once you’ve completed the first bake, spread the sauce over the base, leaving about a 2cm gap round the edges.
  3. Tear over the mozzarella.
  4. Sprinkle with a little olive oil … if you pour a small amount of the oil over the bare edges it will make them more crispy.
  5. Cook for a second time.
  6. Scatter with basil leaves and serve.

 

Zhuzh it up:

Pizza Bianca

  1. After the first bake, brush the dough with olive oil, sprinkle on some chopped garlic, chives or thyme and sea salt.
  2. Chop 8 or ten pieces of brie onto the pizza.
  3. Complete the second bake.

Salmon and Dill

  1. After the first bake, brush with olive oil and scatter on some slices of finely sliced smoked salmon (those bags of bits are good for this).
  2. Dot with crème fraiche and capers.
  3. Once the second bake is complete scatter with chopped dill.

Chorizo and Mozzarella

  1. After first bake, break some cooking chorizo into slices about as thick as a pound/dollar/euro coin and cook in a frying pan until it releases its tasty red oil.
  2. Brush the base with the red oil, smear on some tomato sauce (see basic recipe).
  3. Scatter over the chorizo, some halved black olives
  4. Tear over the mozzarella.
  5. Continue with second bake.

Caramelised Onion and Blue Cheese

  1. Thinly slice a couple of onions.
  2. Fry in olive oil until they caramelise (gently does it … you don’t want brown crispy onions for this … adding half a tsp of sugar helps)
  3. After the first bake
  4. Scatter the onions over the base.
  5. Crumble over some blue cheese, sprinkle on some thyme leaves and continue to the second bake.

Garlic bread

Garlic bread

Basic:

  1. Preheat oven to 210°C

  2. Decrease the amount of water on the packet mix by about 20ml, so the mixture is not runny.
  3. Mix and leave for five minutes to absorb the water.
  4. Form the dough into a baguette shape on a lined baking sheet. Make cuts about of the way through along the length of the loaf.
  5. Bake for 15 minutes. Fill the cuts with garlic butter or oil (see below) and place back in the oven for a further 8 - 10 minutes.
  6. Cool on a wire rack

Garlic butter:

Finely grate or crush three cloves of garlic add 1 tsp of Italian, French or English herb mix (depends which you have in the cupboard and which you prefer) mix with

EITHER … 100g softened unsalted butter… mix completely and spread in the slots with a knife. Continue to final bake

OR … 100ml olive oil … mix completely and spoon or pour into the slots before the final bake

 

Zhuzh it up: 

1. Add caramelised garlic to the mixture in addition to the above butter or oil.

  • Chop three cloves of garlic into chunks (about the size of half a peanut).
  • Warm some olive oil in a pan and add the garlic … don’t have the oil too hot or it and the garlic will burn easily. Simmer on a low heat until they look nice and golden, stirring regularly. This doesn’t take long, but the caramelised flavour is lovely. Too dark and all you’ll taste is burnt garlic, so slow and low is the idea.

2. Add a handful of grated cheese to the butter or oil mix before pouring into the slots.

3. Add a handful of grated cheese to the mixture before shaping and cooking.

Herb and cheese Pulling Bread

Herb and cheese Pulling Bread

Ingredients:

  • White bread mix
  • Water (as per instructions)
  • 2tbsp cream cheese
  • 100g grated cheese (Mozzarella gives stringy pull-apart bread, but strong cheddar or Comte add more flavour).
  • 2tsp dried mixed herbs

Method

  1. Preheat oven to 210°C
  2. Using the basic white bread mix, substitute 50ml of the water with 2 tbsp cream cheese
  3. Mix as per packet instructions
  4. Put half in the bottom of an oiled bread tin, Make a well in the dough and add the grated cheese. Sprinkle with mixed herbs.
  5. Cover with the rest of the dough making sure to seal the sides well.
  6. Leave to rise in a warm place for 20 minutes or until doubled in size.
  7. Bake for 30 minutes, then check. If it doesn’t sound hollow when tapped bake for another 5 – 10 minutes.