Try this for something different then – a pizza with no tomato? Crayzee…
Fresh from the garden: olives, rocket, garlic
Recipe source: Melissa
Serves: 8 at home or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Preheat the oven to 220C.
For the topping:
- Placing one olive at a time on the chopping board, smash down on it with the flat base of the smallest bowl to dislodge the pip. Discard the pip into compost and reserve the olives in a small bowl.
- Open the tub of bocconcini and tear each ball in half.
- Grate the parmesan. Squeeze the garlic cloves through the press.
- Wash the rocket and spin it dry. Chop into thin ribbons.
Assembling the pizza:
- Scatter some flour on the workbench, divide the dough into four and roll to form 4 thin ovals.
- Once rolled, lightly flour the baking trays and place 2 ovals on each tray, side by side.
- Layer the bocconcini and parmesan on top, spoon on the smashed olives and the squeezed garlic, 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 into small squares, lift onto serving plates, sprinkle with the chopped rocket and eat!
Notes:Where does pizza come from? What sort of other pizza could we make?
The Bondi Cook 