Tag Archives: pizza

Piccolo Tesoro Goat’s Cheese, Fig and Rocket Spelt Pizza

29 Apr

This is my adaptation of a really excellent pizza we had at Piccolo Tesoro in Montagu. Montagu is a picturesque village  about 200 km outside Cape Town on Route 62. We stayed in a pretty little hotel called Four Oaks Guest House.

We had an excellent evening meal there and the breakfasts were lovely too. Piccolo was also the name of  the really cute chihuahua who stole the show at the hotel.

 After breakfast we had a walk around the village. We saw ibises nesting, weaver birds’ nests hanging over the river and some beautiful flowers.

Traditional architecture, churches and quaint cottages surrounded by white roses.

 We wandered around the Saturday morning market with people selling  homemade jams, chutneys, breads, cakes, pestos and freshly made take-away foods, but we couldn’t stay long.

We were booked on a river boat cruise at Viljoensdrift before lunch. We had a lovely bottle of the Viljoensdrift rose while drifting down the river enjoying the views. You can also order a picnic but we had lunch already booked at the beautiful Reuben’s in Robertson. You can see my full review of lunch here.

We were very full after our fabulous lunch so we had a lie down and went out quite late for a light dinner. Pizza seemed like the best option as we had gone gourmet for lunch. Arriving at Piccolo Tesoro it seemed like everyone else had the same idea. It was packed, they had actually run out of chairs. My dad had to sit on a stool for the first half hour until somebody left!!

 To be honest we were only expecting a quick pizza and a beer. Isn’t it sometimes the way, that when you are least expecting it a little gem (or piccolo tesoro) turns up out of the blue.

We did have to wait a while because they were so busy and we were the last table but we didn’t mind at all. We had enjoyed an enormous lunch remember and The Washer Up discovered his new favourite beer while we were waiting thanks to our friend Paul. Jack Black is the best South African beer now according to him.

The pizzas were excellent, some of the best I have ever had actually. The “Sophia” was my favourite, it was topped with Gorgonzola, green fig preserve and rocket. The bases were thin and crispy and not overloaded with toppings, which is exactly how I like them. Green fig preserve is used a lot in South Africa, we also had it at our picinic at Bramon Wine Estate with the baked camembert. It is made with unripe figs.

My version of this fantastic pizza is made with a spelt flour dough. I have just found a new supplier of spelt flour actually in Alhaurin (where we live). El Amasadero supplies all different types of flour including spelt, quinoa, oat, wholemeal and strong bread flour. He also supplies baking accessories and utensils, including pizza stones which I could definitely do with. He ships all over Spain and Europe or you can buy from him directly in his office/warehouse in Alhaurin just in front of the Policia Local.

He can also get Teff flour, which I am really excited about because I have been trying to get hold of  it for ages. It is used to make the Ethiopian flatbread Injera.  Injera is a flatbread made with yeast and the runny batter is poured into a hot pan and cooked a bit like a thick crepe. I have made it before with spelt flour and have been quite happy with the results. Now I can try it with the proper flour I will be posting an Ethiopian recipe soon.

Unfortunately figs aren’t in season here yet and we don’t have the green fig preserve so I used dried figs soaked in boiling water to soften them up a bit. Gorgonzola is also quite difficult to get hold of here so I used goat’s cheese instead, you could also use a blue cheese if you like.

Goat’s Cheese, Fig & Rocket Spelt Flour Pizza

Makes 2-3 pizzas, vegetarian, Dough recipe adapted from vegrecipesofindia

Prep time 25 mins (plus 1-2 hours resting) Cooking time 5 -10 mins

For the dough:   

  • 375g – 450 gr (2.5 to 3 cups)  spelt flour (or plain)
  • 220 ml (1 cup) warm water
  • 25gr fresh yeast, finely chopped or 1 sachet quick action dried yeast
  • 1 tsp honey
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • olive oil for brushing
  • polenta/cornmeal for rolling

For the tomato sauce:

  • 1/2 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • a pinch dried chilli flakes
  • 1 tin (400 gr) chopped tomatoes     
  • 1 tbsp tomato paste
  • a squeeze of honey
  • 1/2 tsp basil pesto
  •  1 tsp salt
  • 1/2 tsp freshly ground black pepper

For the topping:       

  • 100-150 gr goat’s cheese/gorgonzola/blue cheese
  • 10-12 dried figs halved (or 4-5 fresh figs, sliced) or some green fig preserve       
  • 3 handfuls of grated mozzarella or other cheese 
  •  fresh rocket leaves to garnish

Dough…

Whisk the honey into the warm water until it dissolves then add the yeast, whisk again and leave for 10-15 minutes to become frothy.

Add 150 gr (1 cup) flour, salt and olive oil to a large bowl, stir together then add the frothy yeast mixture. Stir again and add another 150 gr (cup) of flour until combined.  Add another 75 gr (1/2 cup) flour and combine. It should be quite a sticky dough.

Use some of the remaining flour to dust the board and knead the dough for 10 minutes until smooth and elastic adding more of the flour as necessary if it sticks. Put the dough in a bowl and rub some olive oil over it. Cover and leave in a warm place for up to 2 hours or until doubled in size. 

Meanwhile make the tomato sauce….

Heat a tablespoon of olive oil in a saute pan over a medium high heat and cook the onion, herbs and chilli flakes with a pinch of salt for about 4 minutes until softened. Add the garlic and cook for a further minute.

Tip in the tinned tomatoes, add the tomato paste, honey and pesto. Season with salt & black pepper, bring to the boil, then lower the heat and simmer, stirring occasionally for about 10 minutes until reduced.  Taste and adjust seasoning. Leave to cool. You could puree it if you like but I left mine chunky.

To cook:

Preheat the oven to its highest setting, with the baking tray (or pizza stone) in there too. Make sure the oven is clean or you will have a smoking kitchen (just saying).

Punch the dough down and divide it into 2 or 3 equal balls. You can refrigerate it at this point if you like. Sprinkle some polenta (or flour) on your worksurface and start to roll or push out your dough to a kind of circle about 3-5 mm thick.

This stage is optional but this is what Piccolo Tesoro do to keep the dough crispy. They put it in the oven for one minute before they put the toppings on. That’s what I did and it worked, no soggy base.

Take it out after 1 minute and smear some of the tomato sauce on the pizza (not too much) then add your goat’s cheese slices (or chunks), your chopped/sliced figs and cover with a layer of grated cheese. Put it back in the oven for another 5 minutes (depending on heat of oven) but keep an eye on it and take it out when you are happy.

Scatter over some fresh rocket leaves and serve immediately, with a Jack Black if you can get one…

 Enjoy!!

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

18 Mar

I was looking for a recipe to use up the other half of  the cabbage I used to make my Cabbage, Potato & Leek Soup and found this on 101 Cookbooks. The origianl version is called Okonomiyaki but is also known as Japanese Pizza. It is nothing like a pizza except, I suppose, it’s round. It is delicious though and you can add whatever flavourings you like. I added some toasted sushi nori (the seaweed sheets) and some Thai Massaman curry paste which gave it great flavour. It’s kind of like street food in your own home. It has that crispy, fried, spicy addictive thing that you want to eat with your hands. The shredded cabbage is mixed with leeks, eggs, wholemeal flour and whatever seasoning you fancy.

It’s a mixture of a pancake, frittata, tortilla, rosti and squeak without the bubble. But it definitely is not a pizza….

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

makes 3 or 4 large thin pancakes, vegetarian. Adapted from 101 Cookbooks

  • 1/2 head cabbage, core removed and finely shredded
  • 1 large leek, dark green ends removed, cut in half lengthways, rinsed well and sliced
  • 100 gr wholemeal flour (or plain)
  • salt & black pepper
  • about 2 tbsp curry paste (whatever you have)
  • 1 tbsp oyster sauce
  • 5 eggs, beaten
  • 2 sheets of sushi nori (toasted under the grill for few seconds on each side)
  • 2 tbsp olive oil
  • fresh coriander to serve

In a large bowl, mix together the cabbage, leeks, flour, salt & black pepper until everything is coated in the flour. Stir in the beaten eggs, curry paste, oyster sauce and finely crumble over the toasted nori sheets. Mix well to make sure everything is evenly distribited.

Heat  about 2 tbsp oil in a large frying pan over a medium heat.  Add a quarter of the cabbage mixture to the hot pan and press it out and down to fill the pan with a metal spatula. Make sure it is quite thin & flat. Cook for 4-5 minutes until the bottom is golden brown. To flip it, slide it out onto a plate, place another plate on top and turn them over. Add some more oil to the pan if necessary and slide the pancake back into the frying pan. Press down with the spatula and cook for a further 3 -5 minutes until golden on that side too.

Serve straight away garnished with lots of fresh coriander leaves. This is a perfect quick and easy supper or brunch dish with bags of flavour. Great hangover food that isn’t bad for you!!

Turk(ish) Pizza with roasted squash, shallots, chilli, garlic and feta

16 Mar

 It has taken me a long time to find the perfect pizza dough especially because I want a wholemeal version. Most of my attempts up untill now have turned out like pastry rather than pizza.

By perfect I mean, thin, crispy and bubbling at the edges. To find my perfect pizza I did a lot of research and this is a hybrid of three different recipes I found. The lovely dough is from here and it is made with beer. It caught my eye because of the beer and thinking about it, it makes sense. If you want a bubbly crust add bubbles, it works with tempura and beer batter so why not with pizza.

The thing I have learned about getting a crispy base is don’t overload your pizza with toppings (especially tomatoes) as they make the base soggy. My favourite Italian restaurant, La Pergola in Fuengirola, have a dish called base de pizza which is not really a pizza at all. It is a pizza base with  roasted garlic and parmesan which they serve with the homemade chilli oil to drizzle over, it is so good. It is actually a starter, like garlic bread but we order it every time we go as a main dish because we can’t bear to not have it. We share that and a bowl of their homemade pasta, normally the parpardella al funghi. I’ve never tried their pizzas, which I’m sure are amazing too, because every time I go I have to have the base de pizza.

So for my perfect pizza topping I found a recipe for Roasted Onion & Garlic Parmesan Pizza which looked ideal. But then I found a recipe for Turkish Pizza called Pide which was topped with spice roasted squash, feta and chilli that I couldn’t resist. So I put them both together added some fresh herbs for a bit of greenery and came up with this gorgeous pizza which I just had to share with you. The flavours are unusual for a pizza but, I think, all the better for it. You should try it, it’s delicious….

Turk(ish) Pizza with Roasted Squash, Onion, Garlic, Chilli & Feta

makes 4 individual pizzas, vegetarian

For the dough: Adapted from The Red Spoon

  • 1 packet of active dry yeast 7 gr
  • 1 tbsp honey
  • 55 ml warm (not hot) water
  • 150 gr white bread flour
  • 300 gr wholemeal bread flour
  • 165 ml or more of warm beer
  • 1 tbsp olive oil
  • 1 tsp salt

Mix together the yeast, honey and warm water in a large bowl and leave for at least 10 minutes until foamy. When foamy add in the flours, beer, olive oil and salt and stir to combine. You may need to add a splash more beer to make it come together.

Tip the dough out onto a floured work surface and knead for 10 minutes until smooth.  Put the dough in a lightly oiled bowl, cover with cling film and leave in a warm place until doubled in size, about 1 & 1/2 – 2 hours.

Cut the dough into quarters and store in the fridge until you are ready to use.

For the topping: Adapted from Delicieux & The Best I Ever had

  • 5oo gr butternut squash, peeled and cut into about 1cm cubes
  • 1 tbsp olive oil
  • 1 tsp baharat seasoning & 1/4 tsp cinnamon (or 1 tsp allspice, 1/2 tsp cinnamon)
  • a pinch of dried chilli flakes
  • salt & black pepper
  • 3 0r 4 large shallots, cut in half & peeled
  • 1 whole bulb garlic, chop the top off
  • 1 red chilli, finely chopped
  • 1 tsp dried oregano
  • about 75 gr finely grated Parmesan or Manchego cheese
  • 200 gr Greek Feta
  • a handful of fresh coriander, chopped
  • a handful of fresh parsley, chopped

Preheat the oven 2oo C.  On a large baking sheet lined with parchment paper, put the squash on one half, drizzle with olive oil, salt, pepper, chilli flakes, the Baharat seasoning & cinnamon. Toss everything together with your hands and spread out in one layer. On the other half of the baking sheet, put the shallots & garlic bulb, drizzle with olive oil, salt & pepper, toss to coat and put the shallots cut side down and the garlic bulb cut side up. Roast for 25 – 30 minutes until everything is browned and the squash is tender. Leave to cool slightly then slice up the shallots and squeeze the garlic cloves out of their paper cases.

Now back to the dough. Preheat/turn up the oven to 220C and heat up 1 or 2 large baking sheets. (You can probably only cook one or two pizzas at a time). Roll out one piece of dough, on a floured surface as thinly as possible, brush all over with olive oil and place on a piece of floured baking parchment. Scatter over a quarter of the onions, smush on a quarter of the garlic, sprinkle with a quarter of the parmesan, a quarter of the oregano, a quarter of the chopped chilli and tumble over a quarter of the squash.  Season with a little salt & pepper and crumble over a little of the feta. Repeat with the next piece of dough etc..

Bake for 10 – 12 minutes until browned & bubbling.  Crumble over some more feta and sprinkle with the chopped coriander & parsley.

Drizzle with a little extra virgin olive oil and enjoy!!

    

“Wild” Mushroom, Shallot and Goat’s Cheese Tarts

13 Jan

The inspiration for this dish came from the amazing variety of wild mushrooms we saw growing in the forest where we walk the dog.

Some of them look like leather………

There’s curly ones….

And purple ones…!

I still have absolutely no idea which ones you can eat and which ones are poisonous but I’d say the purple ones are off limits. They seem to like it on damp, dark, mulchy bark and rotting leaves. So does Rufus…

I was too scared to pick any but it got me craving earthy garlic mushrooms and melting cheese. Nigel Slater is always good for earthy, delicious comfort food and he didn’t let me down. This recipe is a mixture of a couple of his recipes. He makes a big rectangular tart from a sheet of puff pastry. I made individual ones because I had some offcuts of pastry left I had to use up, and I don’t like sharing!

 

Mushroom, Shallot & Goat’s Cheese Tarts

serves 2, vegetarian, adapted from a Nigel Slater recipe

  • 1 sheet puff pastry, defrosted in the fridge overnight
  • about 300 gr mushrooms, try to get a mixture of different types
  • 2 large cloves garlic, finely chopped
  • 4 or 5 shallots, quartered & peeled 
  • 2 tbsp olive oil
  • a good squeeze of lemon juice
  •  about 2o – 30 gr butter
  • 100 gr goat’s cheese, sliced into 1/2 cm coins you could use Brie or Tallegio
  • 1/2 tsp fresh chopped rosemary/ thyme leaves, plus extra for sprinkling
  • 1/2 tsp oregano
  • salt & black pepper

Melt the butter in a frying pan over a medium low heat and cook the shallots slowly for about 20 minutes until they are softened and caramelized. Meanwhile 1/2 or quarter the mushrooms if large and put them in a bowl with the olive oil, lemon juice,garlic, rosemary, oregano, salt & pepper and mix well.

When the onions are done remove them from the pan, add a bit more butter and throw in the mushrooms and garlic mix. Pre heat oven to 220 degrees. Cook the mushrooms for about 5 minutes until tender and slightly browned. Meanwhile roll out your pastry to about 2 mm thick. If you are keeping it as a rectangle score a border around the edge of the pastry about 2 cm wide and prick all over the centre inside the border with a fork. If not cut two circles (I used side plates) from your pastry and score a 2cm border round the edge & prick the base with a fork.

Put the pastry circles/rectangle on a lined baking sheet and scatter over the shallots and mushrooms, don’t go into the border. Break up the goat’s cheese and stick it in amongst the mushrooms & shallots, sprinkle with a bit more rosemary. Brush the borders with some of the butter from the mushroom pan drizzle over any remaining butter.

 Cook in the preheated oven for 15 – 20 minutes until the pastry is puffed & golden.

Eat with something green, like broccoli, if you think it needs something else. If not, just eat it on it’s own, in slices with your hands like a Mushroom “Puff” Pizza….

    Enjoy!!
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