The truth be told, there is not a lot in our urban vegie patch at the moment that’s ready to harvest so its times to get creative ;) All our summer produce has grown and been lovingly consumed. Mr K has started to plant our autumn/winter harvest so we have some beetroots, cabbage, fennel, broccoli, chicory, beans, and dill happily in their infancy growing bigger by the week. Still plentiful from summer is spinach, rhubarb, rosemary, basil and mint. Not a lot to choose from, but that’s what eating seasonally is all about right? This recipe is all about keeping it very simple, and keeping it down to a few quality ingredients. The Italian’s are onto something here. This recipe makes 3 large pizza’s (I use a baking tin to cook it on). The crust is thin and crunchy; the garlic is a must and combined with potatoes and rosemary, makes a beautiful simple dinner or lunch for a bunch of friends. Serves at least 4 hungry folk. Enjoy
Prep time: approx. 45 min. Resting time for dough: approx. 1hr, 15min. cooking time: about 40 min
Kitchen stuff needed: Sharp knife, chopping board, 2 x baking trays (1 will do if that’s all you have), baking paper, rolling pin.
|Our Rosemary, starting to flower|
Ingredients from the garden:
4 x sprigs of rosemary
500g strong white bread flour
1 level tablespoon fine sea salt
1 x 7g sachets of dried yeast
1/2 tablespoon golden caster sugar
Around 320ml lukewarm water
6 x garlic gloves, minced.
2 - 3 x potatoes finely chopped
50gm x soft feta, crumbled.
Let’s do it:
1. Turn on over to 180 C/375 F
2. Pile the flour and salt on to a clean surface and make an 18cm well in the centre.
3. Add your yeast and sugar to the lukewarm water mix up with a fork and leave for a few minutes, and then pour into the well.
4. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
5. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have smooth, springy, soft dough.
6. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.
7. Divide pizza dough into 3 balls and roll out each ball until it is approx. the size of your baking tray.
8. Pop grease proof paper down on baking try and carefully lay your pizza base down.
9. Spread evening about a third of minced garlic and olive oil on base, covered with slices of potato, some rosemary sprigs and about a third of the crumbled feta.
10. Place the tray on the middle rack and bake for about 20 minutes.
11. We had two baking trays going at once, or go with just one if you want to take it slowly.
Once out of over, top with some sea salt and enjoy this simplicity of these flavoursome pizzas. Enjoy with a Margaret River Shiraz.
Soundtrack for Pizza with friends: Moo, you bloody Choir by Augie March
My gorgeous Vegie Patch Gardeners tending to our plot