Posts Tagged With: Gorgonzola

Bush tucker: Pizza bianca with Warrigal greens, kale and dolcelatte

Warrigal greens are high in oxalic acid – and poisonous raw in large quantities – so need to be properly cooked first before eating. We blanch our leaves first in boiling water for a few minutes and then refresh before draining, and then using.

Foraged bush tucker food: Warrigal greens
Recipe source: adapted from a recipe by Bill Granger in Sunday Life Magazine
Makes: 2 large pizzas


  • Stand mixer, bowl and dough hook
  • Measures: cup, ½ cup, tablespoon, teaspoon, ½ teaspoon
  • Plastic wrap
  • Bowls – 2 medium, 2 small
  • Stockpot
  • Chopping boards and knives
  • Frying pan
  • Wooden spoon
  • 2 large oven trays
  • Rolling pins
  • Pastry brush
  • Metal spoons
  • Tongs
  • Wide egg lifter
  • Large wooden board
  • Pizza cutters
  • Serving plates

For the pizza base:

  • 4 cups strong white bread flour plus extra for kneading
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the pizza topping:

  • 4 tablespoons olive oil, plus extra for drizzling
  • 4 garlic cloves
  • A large handfulWarrigal greens
  • 4 large stalks of kale
  • A knob of butter
  • ½ teaspoon chilli flakes
  • 100g crème fraîche
  • 100g dolcelatte or other mild blue cheese
  • 2 handfuls of rocket

What to do:

For the pizza base, in advance:

  • Put the flour, yeast, sugar and salt into the bowl of the stand mixer and stir to combine. Make a well in the centre and pour in 1½ cups of tepid water. Turn mixer on and knead for 10 minutes until smooth and elastic.
  • Turn out onto your work surface and knead by hand for another minute or so, then place in a lightly oiled bowl and cover with plastic wrap. Leave for an hour until doubled in size.

To make the topping:

  • Half fill the stockpot with water and set to boil. Wash and shake the Warrigal greens dry, then when the water is boiling, add the greens and blanch for 3 minutes. Drain and refresh in a big bowl of cold water, then drain again.
  • Wash the kale then slice the leaves from the stalks, and chop into ribbons. Peel and thinly slice the garlic.
  • Heat the olive oil in the frying pan & gently cook the garlicand sizzle for a minute until fragrant. Add the kale ribbons and toss to coat in the oil. Pour in a cup of hot water and a teaspoon of bouillon and cook the kale gently until most of the liquid has evaporated and the leaves have wilted. Add in the Warrigal greens and toss to coat in the oil for one minute.
  • Toss in the butter and chilli flakes and shake the pan to coat the leaves. Set aside.

Assembling the pizza:

  • Preheat the oven to 200C.
  • Brush the baking trays all over with a little olive oil.
  • With the dough still in the bowl, punch any air out, then divide into two and roll them out on a lightly floured surface. Transfer to the greased trays, pressing and pushing the dough into the corners using the palm of your hands.
  • Measure out the crème fraîche and dolcelatte.
  • Spoon the crème fraîcheover the pizza bases, then top with the Warrigal greens mix and chunks of dolcelatte.
  • Wash the rocket in a few changes of cold water and then spin it dry. Chop any large leaves into smaller ribbons. Reserve until the pizzas are cooked.

Baking the pizza:

  • Drizzle generously with olive oil and bake for 15-20 minutes until cooked through.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the trays onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzasare done, transfer them to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and divide onto serving plates.
  • Sprinkle with rocket leaves and serve.
  • Yum!

Notes:What are Warrigal greens like and where do they grow? What is crème fraîche? What is dolcelatte and what does its name mean?

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March 22nd 2012

Well hello there! Harmony Day in the Cottage kicked off this week with a recipe for Harmony Carrots – our freshly dug carrots roasted with a little honey, olive oil and thyme… we’ve also been harvesting parsley, basil, mint, cucumber and tomato for the Quinoa Tabbouleh; still pounding basil for our warm salad of Roasted Pumpkin with Pesto & Goats’ Cheese; flexing our muscles for the Pizza with Radicchio & Thyme; and squishing into long, thin worms the Rosemary & Thyme Grissini to dip into Roasted Eggplant Relish… so as you can see we’ve been working the students – and volunteers as well!

Last week saw the children rolling pasta too and we have here some lovely shots of the classes – truly awe-inspiring work from our dedicated cooks… it really amazes me that time and time again the children put up fabulous dishes that are delicious and creative and also find time to pack away and help clear! I can’t believe sometimes that we manage to achieve what we do in the time that we have… Also illustrated here are the empty bowls of Radicchio, Gorgonzola & Pine Mushroom salad that got gobbled up in no time – truly grown up flavours?

And we’ve had even more new volunteers come to support us – I can’t stress enough how valued you all are & how the program benefits so much from your presence… thank you! And to all those considering coming along… yes, it can be daunting and chaotic at times (!), but is so much fun, AND you get to eat together at the end! And I’ve not yet had a group NOT put a delicious bowl or plate of something fab up yet.

And with that, hope to see you soon… Melissa

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