STRAWBERRY AND CREAM PIZZA
10g sachet of instant yeast
80g butter, melted
1 egg, beaten
200-300ml warm milk
250g thick cream cheese
60ml castor sugar
5ml vanilla essence
300g strawberries, sliced
whipped cream for serving
DOUGH: Combine the flour, salt, sugar and yeast in a bowl and mix well.
Add the butter, egg and enough milk to make a dough that is soft but not sticky.
Knead well until smooth. Put the dough into an oiled plastic bag and leave to rise for about 30-40 minutes.
Remove the dough from the bag and knead gently. Divide into 4-6 portions and roll out on a floured surface into discs. Place on greased baking trays.
Prick bases well with a fork and cook in a preheated oven at 200°C until pale golden brown.
TOPPING: Spread each base with chocolate spread. Combine the cream cheese with the castor sugar and vanilla and mix well. Spread each base with a layer of cream cheese. Arrange the strawberries on top and drizzle with chocolate spread.
Serve with whipped cream.
ROASTED BUTTERNET, PEAR AND BLUE CHEESE PIZZA
250g butternut, cubed
30ml olive oil
salt and pepper
few sprigs fresh thyme
45ml olive oil
300-400ml warm water
250ml tomato passata
300g to 400g Mozzarella cheese, grated
2 pears, sliced
125g blue cheese, crumbled
Place the butternut on a roasting tray, sprinkle with olive oil and season with salt, pepper and thyme. Roast at 180°C for 20 minutes until soft.
DOUGH: Combine the flour, salt and sugar.
Add the yeast and mix well.
Add oil and enough water to make a dough that is soft but not sticky. Knead until smooth.
Put the dough into an oiled plastic bag and leave to rise for 20-30 minutes.
Take the dough out of the bag and knead gently for a minute.
Divide into four portions and roll into desired shape. Place on to a greased baking tray.
TOPPING: Spread a layer of tomato passata over each base.
Sprinkle over Mozzarella. Put the butternut, pears and cheese on top.
Bake at 230°C for 10-15 minutes until base is crisp and cheese is melted.
CARAMELISED ONION, FETA AND ASPARAGUS PIZZA
3 large onions, sliced
100g asparagus spears, blanched
250 feta cheese
100g black olives, pitted
Combine the flour, salt and sugar. Add the yeast and mix well. Add oil and enough water to make a dough that is soft but not sticky. Knead well until smooth. Put the dough into an oiled plastic bag and leave to rise for 20 minutes. Take the dough out of the bag and knead it gently for a minute. Divide the dough into 4 portions and roll into desired shape. Place on a greased baking tray. Spread with a thin layer of tomato passata. Sprinkle with Mozzarella.
Caramelise the onions. Add the honey and cook on low for 20 minutes, stirring occasionally. Divide the onions between the pizzas, arrange a few asparagus spears on each and crumble over feta and olives. Bake at 230°C for 10-15 minutes. Serve immediately.
MUSHROOM AND CHORIZO GLUTEN-FREE PIZZA
625ml gluten-free rice flour
10g instant yeast
250-300ml warm water
125g tomato pesto (available in sachets or bottles from your supermarket)
250ml grated Mozzarella cheese
250g mushrooms, sliced
2 chorizo sausages, sliced
handful of wild rocket
Combine flour, yeast and salt in a bowl.
Add olive oil and enough warm water to bind the dough.
Once well combined, place into an oiled plastic bag and leave to rise for 30-40 minutes.
Remove from bag and divide into two portions.
Roll each out into a disc shape and place on a greased baking tray.
Spread with a thin layer of tomato pesto.
Sprinkle with cheese and scatter over mushrooms and chorizo.
Bake at 200°C for 15-20 minutes until base is brown and crisp.
Remove and serve topped with a handful of fresh rocket.
Angela Day, The Star