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
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. 🍍
Pan-fried Spam with melted Mozzarella on a Coles Cheesy Vegemite Scroll
Happy Canberra Day
It may surprise some people but I am not the only fan of Spam in Canberra. I have a friend who is a photographer and blogger who loves Spam. She posted on Facebook a photograph of a tin of Spam with a comment that while other commodities are flying off the shelves Spam hasn’t. I made a similar observation on the weekend too.
Happy Sunday to you. I had a huge morning tea and didn’t have lunch today. Mind you I had been feeling a little nauseated. The Dobinson’s Bakery coffee card allowed me a free coffee and cake today and I went with a really rich chocolate eclair.
In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam.
I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted.
I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish.
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