RECIPES

Basic Pizza Dough

1 sachet of active dry yeast (2 teaspoons/7g)

1 cup of warm water

3 cups strong white bread/pizza flour

1 tablespoon of castor sugar

1 teaspoon of sea salt

1 tablespoon of olive oil

Add the yeast and sugar to the warm water and leave for a few minutes until mixture is bubbling. Combine flour and salt in a clean bowl and make a well in the centre. Pour yeast mixture into the well together with the olive oil. Using a fork in a circular motion slowly start to bring the flour together. Once it comes together and is a bit like porridge flour your clean hands and bring the dough onto a dry floured surface to knead it.  Knead it for about 10 minutes. Then place the ball of dough into a bowl with a brush of olive oil on the bottom and top. Cover with plastic and leave to double in size at room temperature ( about 20 – 30 mins).  Cut into 4 portions to make 4 large pizzas. Roll the dough out on a floured surface to the desired size and shape of your favourite pizza.

 

Pancetta Pizza

1 quantity of pizza dough

2 tablespoons of tomato sauce (pizza base sauce)

10 basil leaves

black pepper

12 slices of very thin pancetta (buy the best you can from your deli)

200g of mozzarella

a drizzle of olive oil

Spread tomato sauce evenly over base and arrange torn basil leaves around pizza. Season with black cracked pepper. Arrange pancetta onto pizza and then lay mozzarella over top (remember less is more on these style pizzas). Cook pizza in oven until base is crispy then drizzle olive oil over to serve.

 

Marinated Chicken Pizza

1 quantity of pizza dough

Half a cup of garlic, honey & soy marinade (your favourite brand)

150g chicken thigh fillets (skinless), cut into bite sized pieces

1/2 cup fresh rocket leaves

10 – 12 cherry tomatoes, sliced in half

1/4 red onion, thinly sliced

2 tablespoons tomato sauce (pizza base sauce)

8 – 10 boccicini cheese, sliced

Place chicken pieces into a dish with the marinade for 1- 2 hrs. Cook chicken pieces either in the oven, on a barbeque or in a frypan until just cooked.

Spread tomato sauce on pizza base. Place onion and tomato pieces around pizza. Add chicken pieces and rocket leaves. Spread boccicini over top and season with black cracked pepper. Cook pizza until crispy.

 

Prawn, Chilli & Rocket Pizza

1 quantity of pizza dough

2 tablespoons of tomato sauce (pizza base sauce)

8 – 10 green prawns, peeled, deveined and cut in half lengthwise, toss in a little olive oil

1/4 red onion thinly sliced

1/2 cup mozzarella

1/2 cup fresh rocket leaves

1 red chilli, seeds removed finely chopped

Squeeze of lemon to serve

Spread sauce over pizza base. Arrange prawns and onions. Spinkle with cheese and cook until pizza is crispy. Place rocket and chopped chilli over top of pizza and drizzle with a little olive oil and squeeze of lemon juice to serve.

Rosemary & Garlic Potatoes

750g potatoes, cut into cubes

1 bulb of garlic, broken up

2 sprigs of rosemary

sea salt & black pepper

olive oil

Peel potatoes and cut into cubes. Toss in a bowl with enough olive oil to coat lightly, season with sea salt and pepper, add unpeeled garlic and break rosemary sprigs into the potatoes – toss together. Transfer to a baking dish and place in hot oven. Cook until potatoes become crispy. Serve while hot.

Sweet Pizza

Just add your regular stewed apples to the top of a pizza base, then your usual crumble mixture (whatever the family favourite is). We use a mixture of 1 cup of flour, 1 cup of brown sugar and 60 – 80g softened unsalted butter – rub together to make crumble. Cook the pizza until topping is crunchy. Yummy with a scoop of vanilla ice cream while still warm!

 

Sweet Caramel Figs

Using figs that are very ripe and starting to split, dip them into a small bowl of rum and then coat them in castor sugar – making sure they are well coated. Place in a baking tray and put into pizza oven until the sugar has caramelised – about 10 mins.

Serve the caramel figs when cold with rum flavoured whipped cream.