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    Friday, October 14, 2011

    Pizza Blanco- Lunch for Two

    Today I cooked lunch from the pantry and fridge.
    Pizza, Yes I think so?
    No canned tomatoes, but I did have sour cream
    Pizza Blanco...

    Some garlic, chili, mushrooms, spinach and cheese
    First I made my pizza dough
    A really simple recipe
    1 cup flour
    1 tsp table salt
    1 pkt dry yeast
    1 tsp sugar
    1 tablespoon olive oil
    100 mls hand hot water
    A little extra water in case the dough is too dry

    Dissolve the sugar in the water
    Add oil and yeast
    Stir and leave for the yeast to work
    It will froth up
    Takes about 5 minutes

    Meanwhile put the flour and the salt in the food processor
    Whiz to aerate
    Add the yeast mixture
    Whiz again
    Watch the dough come into a ball and leave the sides of the bowl

    You may need to add a little more water
    Tablespoon at a time
    Whiz for 1 minute
    Let rest for 5 minutes
    Onto the bench and knead using the stretch and roll method

    Turn into a ball and leave to rise in an oiled bowl
    Cover with a tea towel or some plastic wrap
    When it has doubled in size

    Turn onto floured bench
    Knead again for a minute or two
    Roll out into a small disc
    Leave on the bench lightly covered for another 5 minutes, for it to relax
    This makes it easier to roll out

    Heat the oven to 220C
    Line your lightly greased Pizza tin
    Prepare your toppings

    70 gms Sour cream
    Pinch chili flakes
    2 cloves garlic peeled and chopped
    Sea salt and freshly ground black pepper
    Mix together

    About 10 mushrooms finely sliced
    Big handful of spinach
    50 gms grated cheddar cheese
    A little grated Parmesan
    Spread the dough with the sour cream mix

    Pile spinach and mushrooms on top
    Season with Salt and pepper

    Cover with cheddar cheese and grate a little Parmesan on top

    Drizzle with olive oil
    It should take about 10 minutes to cook

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