PIQUANT PIZZA
Makes 4
Dough
750ml flour
10g instant yeast
5ml salt
10ml sugar
45ml olive oil
200-300ml warm water
Topping
180g prepared tomato pasta sauce
250g grated mozzarella cheese
100g black olives
125g cocktail tomatoes, halved
60ml chopped red sweet piquanté peppers
60ml chopped sweet and sour goldew peppers
olive oil
rocket leaves for serving
Place the flour, yeast, salt and sugar in a bowl and mix to combine. Add olive oil and enough warm water to make a dough that is soft but not sticky.
Knead well until smooth and elastic. Put into an oiled plastic bag and leave to rise until doubled in size.
Remove dough from bag and knead gently. Divide the dough into four portions and roll each portion out thinly to fit on to a greased baking tray. Spread each portion of dough with a thin layer of tomato sauce. Bake at 200°C for 10 minutes.
Top the par-baked dough with the cheese and scatter over the olives, tomatoes and piquanté peppers.
Return to the oven at 200°C for another 10 minutes, or until cheese is golden. Remove and serve topped with a drizzle of olive oil and fresh rocket leaves.
POTATO PIZZA BAKE
Serves 4-6
3-4 floury potatoes
sprig of fresh rosemary, chopped
30-40ml olive oil
500ml flour
10ml baking powder
50g butter
1 egg
80ml milk
125ml grated Parmesan cheese
2 cloves garlic, thinly sliced
Boil and mash 1 potato – you should end up with 125ml (half a cup) of it. Using a mandolin or sharp knife, slice other potatoes very thinly. Put the potato slices in a bowl and toss with the olive oil and rosemary.
Place flour and baking powder in a bowl and rub in the butter. Add the mashed potato, egg and milk to form a stiff dough. Knead lightly until smooth. Roll out on a floured surface to a rectangle 22x28cm and lift carefully into a greased Swiss roll pan measuring 25x30cm.
Sprinkle the cheese over the base. Scatter over the sliced garlic and cover the surface of the pizza with overlapping potato slices.
Bake at 180°C for 30- 40 minutes until golden brown.
MUSHROOM AND GOATS CHEESE PIZZA
Makes 2
Base
500ml flour
5ml salt
10g instant yeast
5ml sugar
15ml olive oil
200-300ml warm water
Topping
50g butter
2 cloves garlic, crushed
500g mixed mushrooms such as king oyster, shitake and brown mushrooms
150g baby spinach leaves
50ml lemon juice
salt and pepper
2x125g rolls goats cheese
olive oil
sour cream to serve
For the base, combine flour, salt, yeast and sugar in a bowl. Add olive oil and enough warm water to mix to a dough that is soft but not sticky.
Knead well until smooth and elastic. Place in an oiled plastic bag and leave to rise for 30 minutes.
Remove dough and knead gently. Divide into two and roll each out into a disc about the size of a dinner plate.
Place on to a greased baking tray and prick with a fork.
Par-bake at 200°C for 5-6 minutes until just turning light brown.
For the topping, melt the butter and fry the garlic for a minute. Add the mushrooms and cook over a high heat for 3-4 minutes.
Add the spinach and lemon juice and cook until the spinach wilts. Remove from heat and season well.
Spread each base with a roll of goats cheese and divide the mushrooms between them.
Drizzle with a little olive oil and bake at 200°C for 10-15 minutes until the base is crisp and golden.
Remove and serve with a dollop of sour cream.
PIZZA SCROLLS
Makes 8-10
500ml flour
10ml baking powder
5ml salt
250ml buttermilk
125ml pasta sauce
200g Cheddar cheese, grated
Place flour, baking powder and salt in a bowl. Add enough buttermilk to mix to a stiff dough. Knead lightly until smooth.
Roll out into a 20x30cm rectangle. Spread with the pasta sauce and sprinkle over the grated cheese.
Roll up like a Swiss roll and cut into thick slices. Pack the slices into a greased 20x30cm oven pan and bake at 180°C for 25-30 minutes until golden brown. Remove and cool.
Variations: Sprinkle over ingredients like chopped ham, pineapple or mushrooms before rolling up. - Saturday Star