Posts Tagged With: bocconcini

Pizza ai funghi e rucola

Why did the mushroom go to the party? ‘Cos he was a fun-gi to be with… boom tish! And this one has some peppery rocket sprinkled over, yum yum…

ourkitchengarden.net

Fresh from the garden: mushrooms, rocket, onion, garlic, marjoram
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • Chopping boards & knives
  • A frying pan
  • Bowls – large, med
  • Salad spinner
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
Ingredients:

For the pizza topping:

  • 1 handful mushrooms
  • 1 tub bocconcini
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • 30g parmesan
  • A handful rocket
  • Aged balsamic vinegar

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs marjoram
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

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 topping.
  • 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: 

  • Wipe the mushrooms free of dirt using a piece of paper towel and finely slice. Drop them in to a big bowl, drizzle about a tablespoon of olive oil and a pinch of olive oil and toss to combine.
  • Open the tub of bocconcini and cut each ball into 3 or 4 slices.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Grate the parmesan and add it to the rocket with a tablespoon or two of olive oil and a teaspoon of balsamic vinegar. Gently toss to combine.

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.
  • Usingthe 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 mushrooms, 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.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • 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?

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Pizza with broccoli, garlic and anchovies

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:____________________________________)

PIzza broccoli, anchovy, garlic

Fresh from the garden: broccoli, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes

Equipment:

  • 2 wooden chopping boards & knives
  • 2 frying pans
  • Bowls – large, med
  • Salad spinner
  • Small saucepan
  • Measures – ¼ cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Wooden spoon
  • Kitchen towel
  • 2 pizza trays
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
Ingredients:

  • 1 amount Hugh’s magic dough recipe

For the pizza topping:

  • 1 tub bocconcini
  • 1 head broccoli
  • 2 tablespoons extra-virgin olive oil
  • 6 anchovies
  • 2 cloves garlic
  • 30g parmesan

Tomato sauce:

  • 1 onion
  • 2 cloves garlic
  • 3 sprigs each oregano & thyme
  • ¼ cup extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

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?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

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