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
Dough Ingredients:
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
Topping:
6 x garlic gloves,
minced.
2 - 3 x potatoes
finely chopped
50gm x soft feta,
crumbled.
Olive oil
Sea salt
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
|
Sarah, this looks like a gorgeous pizza. Totally agree about a few good ingredients being all you need. Also sounds like you will have a bountiful autumn/winter harvest to look forward to.
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