Carol returned from her caravan trek to Queensland , new grandma Gayle returned the week prior from a trip to the motherland , our adventurous other Gayle went camping for a weekend with her daughter Meaghan on the banks of a river in crocodile ridden Northern Territory .
Robyn is a nurse . Deanna is in food services at Federation Uni and off to Bali during the week . Heather is pharmacy assistant. Sam is office administrator with GHD Morwell. Jenny is Lady Mayoress of Churchill. Leica has just returned from an exotic beach resort in Queensland
I don`t get out much ( ha ha ) ..... so listening to and sharing all their adventures over the kitchen bench is always enjoyable .
Thursday night was so much fun ...The ultimate fingerfood ..Pizza
500 gm of 00 flour ( in anticipation to the most asked questions " what`s 00 flour ...it is fine flour ...if you are reading this you have the ability to look it up...type it in 00 flour !....While you are looking it up ..do a search for semolina flour...... we use it as well and I`m guessing you may not have used it before ....I use it in my no potato gnocchi ...its a course flour .....)
Back on track....
.
4 gm of yeast...you can purchase them pre packaged
330 ml of luke warm water
Oven temp set at 220 deg C
Mix all of the above in a bowl and form to a dough
Spread your bench with semolina flour
Knead for 10 minutes ...
the dough will become smooth and elastic .
Turn the bowl upside down over your dough and let it sit for 10 minutes.
Divide your dough into 2
500gm of 00 flour will make 2 x 12 inch pizzas .
Dust the dough lightly with semolina flour
Cover with cling wrap and rest for 10 minutes at room temp.
These can be stored in a refrigerator if you are using the dough the next day..
Roll out your dough , on a lightly floured surface to 1 cm thickness ...less if you want a thinner base.
Place the dough on an oiled pizza tray..
Dock your pizza base with a fork
Add your toppings
For a crisper base , brush the dough with oil to prevent moisture from your topping seeping through the dough.
Be creative ...try a sweet pizza ...use a jam or chocolate spread on the base
I used a sweet chilli jam over the base , then topped with sliced banana , buerre boc pear, and apple .
Sprinkling the layers with cinnamon sugar.
Popped it in the oven till it coloured and then drizzled it with moscato grape must glaze ..
Mmmm
I spread horseradish paste over the base of my savoury pizza and topped with whole grape tomatoes ,a good amount of Kebia Bulgarian White Sheep`s milk cheese in broken pieces and folded rounds of thinly sliced salami tucked in between the cheese pieces
I also drizzled the moscato grape must glaze over the top .
It was a great combination of savoury with a hint of sweetness.
Really Yum.
Robyn is a nurse . Deanna is in food services at Federation Uni and off to Bali during the week . Heather is pharmacy assistant. Sam is office administrator with GHD Morwell. Jenny is Lady Mayoress of Churchill. Leica has just returned from an exotic beach resort in Queensland
I don`t get out much ( ha ha ) ..... so listening to and sharing all their adventures over the kitchen bench is always enjoyable .
Thursday night was so much fun ...The ultimate fingerfood ..Pizza
500 gm of 00 flour ( in anticipation to the most asked questions " what`s 00 flour ...it is fine flour ...if you are reading this you have the ability to look it up...type it in 00 flour !....While you are looking it up ..do a search for semolina flour...... we use it as well and I`m guessing you may not have used it before ....I use it in my no potato gnocchi ...its a course flour .....)
Back on track....
.
4 gm of yeast...you can purchase them pre packaged
330 ml of luke warm water
Oven temp set at 220 deg C
Mix all of the above in a bowl and form to a dough
Spread your bench with semolina flour
Knead for 10 minutes ...
the dough will become smooth and elastic .
Turn the bowl upside down over your dough and let it sit for 10 minutes.
Divide your dough into 2
500gm of 00 flour will make 2 x 12 inch pizzas .
Dust the dough lightly with semolina flour
Cover with cling wrap and rest for 10 minutes at room temp.
These can be stored in a refrigerator if you are using the dough the next day..
Roll out your dough , on a lightly floured surface to 1 cm thickness ...less if you want a thinner base.
Place the dough on an oiled pizza tray..
Dock your pizza base with a fork
Add your toppings
For a crisper base , brush the dough with oil to prevent moisture from your topping seeping through the dough.
Be creative ...try a sweet pizza ...use a jam or chocolate spread on the base
I used a sweet chilli jam over the base , then topped with sliced banana , buerre boc pear, and apple .
Sprinkling the layers with cinnamon sugar.
Popped it in the oven till it coloured and then drizzled it with moscato grape must glaze ..
Mmmm
I spread horseradish paste over the base of my savoury pizza and topped with whole grape tomatoes ,a good amount of Kebia Bulgarian White Sheep`s milk cheese in broken pieces and folded rounds of thinly sliced salami tucked in between the cheese pieces
I also drizzled the moscato grape must glaze over the top .
It was a great combination of savoury with a hint of sweetness.
Really Yum.
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