We love kneading out any sort of dough but pizza is the best – you can take away any sort of bad mood or grumpiness in pounding out pizza dough! Fed up with homework? Whack! Not allowed to watch telly? Thump! Must tidy your room? Whump! (Insert gripe here:____________________________________)
Fresh from the garden: broccoli, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes
For the pizza topping:
What to do:
- Preheat the oven to 220C.
For the tomato sauce:
- Peel and finely chop the onion and garlic, reserving half of the garlic for the broccoli.
- Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
- Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
- Wash, dry and pick the herbs. Roughly chop then add to the tomatoes.
- Simmer gently for 10 minutes, stirring occasionally, until quite reduced.
For the topping:
- Fill the saucepan with water and set to boil.
- Wash the broccoli, and cut finely into 1cm slices, keeping the florets intact. Drop them into the boiling saucepan with a teaspoon of salt and cook for 2 minutes. Drain into the colander.
- Gently set the 2nd frying pan to heat and add the 2 tablespoons of olive oil, the reserved garlic and the anchovies. Simmer slowly until the anchovies have almost melted, and then add the broccoli and toss or stir to incorporate. Taste for seasoning.
- Open the tub of bocconcini and cut each ball into 3 or 4 slices.
- Grate the parmesan.
Assembling the pizza:
- Scatter some flour on the workbench, divide the dough in two and roll to form two thin shapes about 26 cm in diameter.
- Assemble the pizzas directly onto the trays, flouring the trays first.
- Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
- Layer the bocconcini on top, spoon on the garlicky broccoli with a drizzle of the oil, then slide the pizzas into the oven.
- Wash and dry the wooden chopping boards and set them out ready.
Baking the pizza:
- Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
- Use this time to make the dough for the next class if needed.
- You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
- Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
- Cut the pizzas in half first, and then each half into squares for each plate. Sprinkle with the grated parmesan.
- Lift onto serving plates and eat!
Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?