aubergine pizza

This pizza recipe looks great, and best of all it tastes great too. The aubergine works really well cooked this way and becomes creamy and slightly sweet. The flavour of the mozzarella is boosted with a bit of parmesan and the red onion… once prepped the pizza takes about 6 minutes to cook… so if you are entertaining you can prepare them in advance and bung them in the oven just before you want them. Brilliant with a green salad and a glass of Italian red wine.

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zucchini, mint, and chilli pizzetta

Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.

Serves 1.

Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of grated block mozzarella
1 small handful of finely grated Parmesan
Zucchini very finely sliced
Half a red chilli, de-seeded and finely sliced
Olive oil
4-6 mint leaves finely chopped

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potato and rosemary pizzetta

Who’d have thought potato would work on a pizza? But it really does, particularly with the rosemary. Taken from the Polpo cookbook this recipe is easy and quick to make.

Serves 1.

Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 or 2 small waxy potatoes (pink fir)
1 tablespoon cream cheese
1 small handful of grated block mozzarella
A few sprigs of fresh rosemary
Olive oil
Salt

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pizza or pizzetta dough

This pizza dough is from the Polpo cookbook and it can be made in advance and frozen in balls. If you do freeze them, make sure they are frozen separately then bagged up once frozen. Thaw thoroughly before using. You can use two balls if you are making pizza or one for a pizzetta.

Ingredients:
1 x 7 g sachet of fast acting yeast
300 ml tepid water
500 g strong white flour
2 teaspoons of fine salt
2 tablespoons extra virgin olive oil

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