22 November 2010

Recipe: Pizzas that pack a punch

I definitely didn't plan two recipes for the blog in one week, I must have food on the brain at the moment?

Anyway, when we were discussing Saturdays's meal before I went out to do the shopping, as soon as the words 'homemade pizza' left our lips, there was no going back.

The Mediterranean Food Warehouse in Newtown sells pizza dough by the ball - and at $3 it's really reasonable when it turns into 2 good sized pizzas and all you have to worry about is some creative toppings.

For today's pizza experience, we went for: Montelupo (Chicken Cranberry and Brie) and Hawaiian.
Here's the low-down:

The Montelupo (said with a good Italian accent MONT-EE-LOOOOOO-PO)
1 tin Chop Chop smoked chicken pieces
1 round of brie
Half a jar of cranberry jelly
Pinenuts


Tomato paste base (from Jamie Oliver's Italy book)
Dollop of olive oil
Thinly sliced clove of garlic
Handful of fresh basil
Sea salt/ground pepper to taste
Tin of tomatoes

Cook these in a pan for a couple of minutes then add in the tin of tomatoes (and mash up).
Let this boil down for 20 minutes.


The Hawaiian
1 tin of pineapple pieces
Grated cheese
Shaved ham
Pinenuts


Keep pizza dough in fridge until half hour before using.
Separate into as many pizzas as you want and roll out to 3-4mm thick (or thicker if that's your preference)
Tonight we let Noah choose his own toppings for his very own pint-sized pizza. He loved it!
Spread the tomato paste base onto each pizza
Put your Montelupo and Hawaiian toppings on
Cook in pre-heated oven on 200 degrees for 5-10 minutes or until edges start to brown and cheese is bubbling.

Voila- authentic tasting pizzas that really pack a punch!

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