February 16, 2017
Struggling to come up with the perfect menu for your next get together? Don’t worry, have all been there! When in doubt… sauce it out! Today, we are offering you a delightfully diverse, ultra-yummy, easy to make set of recipes to help you throw the perfect (mini) pizza party! With flavors ranging from Moroccan lamb and maple-glazed pumpkin to chicken peri-peri, this mouth-watering spread has something for refined epicureans and pizza-purists alike!
Ingredients 1 ½ cups luke warm water 1 tbls caster suger/superfine 2 tsp dried yeast 4 cups plain/all purpose flour, extra for dusting 1 tsp salt ¼ cup olive oil 1. 1. Combine water, yeast and sugar and set aside for 5 minutes until foamy 2. Combine flour and salt. Create well in the middle. 3. Add yeast mixture and oil, in a cutting motion mix until combined. 4. Turn the dough onto a floured surface and knead for 10 minutes until smooth. 5. Lightly oil a large bowl and transfer dough to bowl. Cover and set aside in a warm place to rise for 30 minutes or until dough doubles in size. 6. Turn dough onto a floured surface. Knead dough and roll out. Using a 4 in circle cutter, cut to make 40 pizza bases and fork the top of each base. We don’t recommend you try making smaller bases as the base will not hold the toppings.
Now, it’s topping time!
MOROCCAN LAMB PIZZA Ingredients .6 lb lamb mince 1 clove garlic 1 tsp ground cumin 1 tsp paprika 1 tsp ground ginger 1 tsp ground cinnamon ½ tsp cayenne ½ tsp ground all spice ½ bunch parsley 2 tsp olive oil tomato paste for base cherry tomatoes ½ red onion ½ cup plain yoghurt 1 lemon washed rocket/arugula. 1. Combine lamb, garlic, cumin, paprika, ginger, cinnamon, cayenne, all spice and finely chopped parsley stalks. Heat olive oil in frying pan over medium heat. Cook seasoned lamb mince until just browned. Remove from pan and set aside. 2. Spread pizza base with tomato paste. Top with lamb, red onion, halved cherry tomatoes. Season with salt and pepper. Transfer to oven and cook for 5-10 minutes 3. Combine Greek yoghurt with juice from half a lemon. 4. To serve, drizzle with lemon yoghurt and sprinkle top with rocket/arugula and parsley. Serve with remaining lemon wedges.
Recipe adapted from Hello Fresh
MAPLE-GLAZED PUMKIN AND BLUE CHEESE Ingredients 1lb pumpkin 1 tsp chilli flakes ½ tsp paprika ½ tsp cumin seeds ¼ cup olive oil ¼ cup maple syrup 4oz grated mozzarella 4oz crumbles mild blue cheese ½ cup rocket leaves 1 tsp balsamic vinegar 1. Cut pumpkin into thin slices. Rub with chilli, cumin, oil, syrup and spread on baking tray. Roast for 30 minutes turning until browned. Set aside. 2. Top pizza base with mozzarella, place in oven for 6 minutes until base is crisp. 3. Place pumpkin base, scatter with blue cheese and cook for a further 3 minutes. 4. Mix balsamic with rocket and spinkle over top of pizza.
TANDOORI CHICKEN PIZZA Ingredients 2 tbs tandoori paste 1 tbs lemon juice ½ cup plain yoghurt 2 poached chicken breast thinly sliced 2 tbs mango chutney 1 red onion 1 cup baby spinach ¼ cup cashew nuts ½ cup tasty cheese bunch coriander/cilantro 1. Combine tandoori paste, lemon juice and half yoghurt in bowl. Add chicken and marinate in refrigerator for 1 hour. Spread pizza base with chutney. Top with onion, spinach, chicken, cashews and cheese. Bake for 15 minutes. Serve pizza with coriander/cilantro and drizzle remaining yoghurt.
PERI PIZZA Ingredients 2 red capsicans/peppers ¼ cup plain yoghurt 2 cloves garlic 1 red chilli finely chopped 1 tsp sweet paprika 1 tsp dried oregano leaves 1 tbls lemon juice 2 tsp olive oil 1lb chicken tenderloins 1 red onion cut into wedges 1 cup tasty cheese 1 cucumber, seeded, finely chopped bunch coriander/cilantro 1. Spay capsican/pepper and onion with oil and cook on medium heat for 15-20 mins until charred. Peel 1 ½ capsican/pepper and thinly slice. Process the other half in a food processor until smooth. Place in bowl and stir in yogurt. 2. Process garlic, chilli, paprika and oregano. Add lemon juice and oil. Process until combined. Transfer to bowl and add chicked. Marinate for 30 mins then cook. Slice and keep warm. 3. Top pizza base with cheese, capsican and onion. Cook for 15 mins until base is crisp. Top pizza with chicken, capsican/pepper yogurt, cucumber and coriander
PROSCIUTO, BASIL & MOZZARELLA PIZZA Ingredients Mixed baby tomatoes halved Bunch baby spinach 200g fresh mozzarella torn 250g fresh ricotta 1/3 cup pesto 8 slices prosciutto bunch fresh basil tomato paste for pizza base 1. Place spinach in colander and pour boiling water over. Let stand until cool enough to handle. Squeeze out excess moisture Spread pizza base with tomato paste, spinach, tomato mozzarella, prosciutto small amounts of ricotta and pesto. Bake for 15 minutes or until crisp.
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