flve SLICES OF HEAVEN
And you thought pizza was predictable? Try different shapes and toppings and serve immediately
PIZZA BIANCO
Half a portion pizza dough 150g mozzarella cheese, sliced 150g taleggio or fontina cheese, diced Pinch of dried oregano Salt and pepper Olive oil Preheat the oven to 220ºC. Roll the dough out on a lightly floured surface, shape into a flat disc and place on a greased baking tray. Top with the cheeses and sprinkle with oregano. Season, drizzle with olive oil and bake for 10-12 minutes.
DEEP-DISH VEGETARIAN PIZZA
1 portion pizza dough 30ml (2 tbsp) olive oil 1 onion, finely chopped 200g mushrooms, sliced 3 medium baby marrows, grated Salt and pepper 60ml (4 tbsp) tomato passata/pizza sauce Pinch of dried oregano 1 x 400g can artichoke hearts, drained and chopped 2 medium tomatoes, sliced 500ml (2 cups) mixed grated mozzarella and cheddar cheese Handful black olives Divide dough in half, roll out and use to line the base and sides of 2 greased, loosebottomed 20cm cake pans. Heat oil in a pan and fry onion until soft. Add mushrooms and baby marrows and fry till the moisture has cooked away. Season. Spread both pizza bases with tomato sauce and oregano. Top with mushroom mixture, artichokes, sliced tomato and cheese. Dot with olives and bake in a preheated oven at 180ºC for 40 minutes or until golden and cooked through.
ITALIAN FLAG FOCACCIA
Half a portion pizza dough Bunch of fresh rocket Handful baby tomatoes, halved Olive oil 6 slices parma ham, torn Parmesan shavings Salt and black pepper Balsamic glaze Preheat the oven to 220ºC. Divide the dough in half, place each half between 2 large pieces of bake paper and roll out into paper-thin discs. Place each disc in its paper on a baking tray and remove top layer of paper. Bake for 5 minutes. Remove and allow to cool completely. Place each disc on a board, top with rocket and tomatoes and drizzle with olive oil. Add ham and parmesan shavings, season to taste and finish with a drizzle of balsamic glaze and extra olive oil if desired.
STRAWBERRY PIZZA PUDDING
1 punnet strawberries, hulled 50g ( 1/4 cup) sugar Half a portion pizza dough, with 15ml (1 tbsp) sugar added to the dry ingredients at the start White chocolate shavings Fresh mint or basil leaves Preheat the oven to 200ºC. Slice half the strawberries and set aside. Finely chop the remaining half. Place chopped strawberries in a saucepan with the sugar and cook till syrupy. Remove and cool. Roll dough out into a large circle and place on a baking tray lined with bake paper. Bake for 5 minutes. Remove from the oven and spread with a layer of strawberry syrup. Do not let the syrup run over the edges. Top with sliced strawberries and chocolate shavings and bake for another 3-5 minutes. Serve sprinkled with mint or basil leaves.
MARGARITA PIZZETTE
1 portion pizza dough 6 firm red tomatoes, peeled and chopped Olive oil Pinch of dried oregano 250g mozzarella cheese, sliced Handful fresh basil leaves, torn Salt and pepper Pinch off pieces of dough about the size of a walnut. Roll out into flat discs. Place on a greased baking tray, arrange tomato on top, drizzle with oil and sprinkle with oregano. Bake in a preheated oven at 180ºC for 5 minutes. Remove and top with mozzarella and basil. Season, drizzle with more oil and bake for a further 5 minutes.