One pizza made on Friday night has become four meals. This use of leftover pizza is how I’m approaching portion control.
I love working from home on Fridays. I can cook lunch.
Ciabatta fried in a nudge of Lurpak butter, melted provolone, sliced tomato and avocado and the last pork sausage, halved and fried in butter served with mushrooms and onions.
I also had a great morning tea too.
Tonight was pizza.
It’s Friday night, and that means pizza.
I had some dough in the refrigerator from last week for tonight. When I opened the container, I noticed the dough was more moist than usual, and it also had a bit of a sour, funky sort of smell. It was more like sourdough.
I’m bloody hopeless at shaping pizza dough. Take a look at tonight’s effort. I really need help.
Tonight’s toppings included tomato paste, mozzarella cheese, porcini mushrooms, gorgonzola, and basil. I also threw on a few cherry tomatoes.
Check out the apron I wore tonight.
Hawaiian pizza Yummy Lummy-style
I’ve now been making a pizza on Friday nights for a few months. I’m grateful to my Italian pizza mentor, GC, who has been helping with flavour combinations for toppings and different ideas.
It’s been a most enjoyable exploration into an area I never thought I’d venture.
While I remain very much the student, my “big kid” attitude started thinking on Thursday about venturing somewhere beyond the traditional (and possibly acceptable).
Out of respect for GC, I did ask if we’d still be friends if I went out on a limb. Fortunately, GC is a very accommodating soul and agreed we can remain friends. 😊
I’ve noticed on some on-line food forums the thought of pineapple on a pizza stirs up high emotions. I’ve certainly eaten pineapple on pizza before, and I don’t mind it. Given a choice though, like if I’m paying for a pizza or making one, generally, I avoid pineapple. Tonight will be the exception which proves the rule. 😉
Pizza base (bread making machine)
- Water 200 mL
- Olive oil one tablespoon
- Iodised salt one teaspoon
- Caster sugar one teaspoon
- Bread flour 375 g
- Tandaco yeast one sachet (1¾ teaspoons)
- Follow the dough making instructions for your machine
- Split the dough into two and put one portion into an airtight container and refrigerate for a week.
- Roll the remaining dough on a lightly floured surface into a 25 cm round for a thin based pizza.
- Place onto a lightly floured baking tray.
- Add selected toppings.
- Bake in a preheated oven at 250 °C for 12–15 minutes.
- Diced bacon flavoured Spam
- Crushed pineapple
- Tomato paste
- Baby capsicums
Most people think ham and pineapple when they think of Hawaiian pizza, but for me, Hawaii means Spam. I mean check out my T-shirt. 🍕
I was very happy with how this turned out. It tasted delicious and best part was the gorgonzola contrasting with the sweetness of pineapple. 🍍
Another Friday pizza, this time it was sans bocconcini and sans meat. The aim was to get a crispy base rather than a soggy bottom which happens when I load up on the bocconcini balls. I don’t like a soggy bottom 😜 I should listen to my friend GC more about achieving a crispy pizza base.
- Homemade pizza dough (from last week)
- Tomato paste
- Mozzarella cheese
- Baby capsicums
- Caramelised onions
- Porcini mushrooms
- Kalamata olives
- Remove the pizza dough (made from last week) out of the refrigerator and bring it to room temperature.
- Rehydrate the dried porcini mushrooms in warm water and allow the mushrooms to plump up over about 20 minutes.
- Drain the mushroom water from the mushrooms.
- Cut the baby capsicums into slices.
- Turn the oven on to its highest setting.
- Begin to work the dough and attempt to form a circle (hoping one day I’ll learn the secret of how to make a circular pizza base rather than the weirdly shaped pizza bases I seem ‘good‘ at).
- With the back of a spoon, smear the tomato paste across the surface of the pizza base.
- Layout some slices of mozzarella on the pizza base.
- With artistic flare add some caramelised onions, capsicum slices, mushrooms, olives, capers, and basil.
- Season with some salt and pepper.
- Put into the oven for about 10 to 12 minutes.
It’s Friday and I worked from home today. The last few Fridays I’ve been making a pizza for tea so I thought I would try to keep this going. Given I was home I figured I’d caramelise some onions in the slow cooker.Continue reading “Slow cooker caramelised onion pizza”
A blogger friend reckons if I leave pizza dough in my refrigerator for a week or more it will sour and the pizza base will have a sourdough-like taste. So this is an experiment. I am enjoying this pizza dough venture 😃🤤 I’m grateful to my friend GC for getting me on to it.
What I didn’t expect was how much gas was formed by the yeast as it fermented carbohydrates. If I remember my chemistry it should be carbon dioxide so I’m sorry for contributing to a little more CO2 in the atmosphere.
When I pierced the bag, there was definitely yeasty goodness feelings as I could smell the yeast. I don’t know that the pizza base tasted any different. It was nice and crisp and I really enjoyed it. This was a mighty fine pizza.Continue reading “Leftover refrigerated pizza dough with ham, bocconcini, ham, and Kalamata olives”
Do you like anchovies? I like them so I used an entire tin of anchovies on this pizza. Next time I’ll add olives too.Continue reading “Pepperoni and anchovy pizza”