Tag: pizza

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Foodie Friday: Pesto lamb caprese pizza

Australian Lamb pizza

Foodie Friday

Today’s recipe is brought to us by Australian Lamb and MasterChef winner Elena Duggan who created it as a quick week night meal to help us avoid the UberEats trap! “I wanted to create a fast, tasty, healthy dish that anyone can cook in under 30 minutes. I like to think of this recipe as the perfect takeaway swap,” says Elena.

Australian Lamb pizza

Serves: 2 | Preparation: 5 minutes | Cooking: 15 minutes

Ingredients

  • 200g lamb steak, sliced finely
  • 1 large pizza base
  • 100g pesto
  • 150g baby mozzarella/bocconcini
  • 150g large heirloom tomatoes (sliced thinly) or cherry tomatoes cut in half
  • 1 bunch basil leaves, to serve

Method

1. Preheat fan-forced oven to 180°C.
2. Place base on a pizza stone or tray and spread pesto evenly all over, leaving a 1cm border around the edge.
3. Evenly place tomato slices all over pizza ensuring topping on each slice.
4. Toss lamb slices in salt, pepper and a little oil, then scatter evenly over pizza.
5. Place bocconcini evenly over pizza.
6. Put pizza into the oven and bake for 12-15 minutes, or until crust is browned, cheese has melted, and lamb is just cooked.
7. Scatter fresh basil all over to serve.

Notes

  • Either lamb leg or lamb loin cuts would also work perfectly for this recipe.
  • Get creative with toppings and work with what you’ve got in the fridge or cupboard.
  • You can either make your own pizza base on the weekend and freeze or buy a premade one at the supermarket.

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Foodie Friday: Margherita with prosciutto and wild rocket

Today’s recipe for Margherita Con Ruchetta e Crudo (Margherita with Prosciutto and Wild Rocket) comes from Da Mario Pizza, one of Sydney’s leading pizzerias, offering authentic wood-fired pizza and classic Italian food. It is one of 19 restaurants in Australia, part of Italy’s prestigious ‘Associazione Verace Pizza Napoletana’ which is a globally respected organisation that aims to promote and protect the “True Napoletana Pizza” and ensure it’s is made in accordance with the international regulation registered.

Ingredients

(For 1 pizza, approx 270g dough ball)

  • 160g Double 00 flour 
  • 100ml water 
  • 5g salt 
  • 1g or less of fresh yeast 
  • 80g San Marzano tomatoes 
  • 80g Fior di latte Mozzarella 
  • One small handful of wild rocket 
  • 75g (approx 5 slices) San Daniele Prosciutto
  • A drizzle of extra virgin olive oil 

Method

  • Add the water in a bowl and start to mix it with the yeast. Once it is mixed, add more than half of the flour and work it by hand. Once you work it to a kind of ball, put it on a bench and add the remaining flour. Continue to work it for 10 minutes then add the salt and work it for a further 5 mins.
  • Form a ball and keep and allow it to rise in a covered tray at room temperature for at least 4/5 hours.
  • Once risen, you can stretch the dough ball into a pizza base and top it with the tomato sauce, mozzarella and olive oil.
  • Cook in a wood-fired oven at 450 degrees for approx 45/90 seconds. If cooking with a conventional oven, cook the dough and the tomato sauce for about 15 minutes at maximum temperature then add the mozzarella and cook for a further 5 minutes.
  • Plate the pizza and immediately top with fresh rocket and Prosciutto.

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Foodie Friday: Award-winning Margherita pizza

Johnny di Francesco is owner of the beloved 400 Gradi restaurant in Melbourne, and winner of the World Pizza Championships in 2014. His dedication to making world-class pizza has earned him the position of Australasian Principal of V.P.N, an international association based in Naples dedicated to protecting authentic Neapolitan pizza.

Today, he shares his recipe for the perfect Margherita Pizza.

Pizza dough ingredients

  • 1kg “00” flour sieved           
  • 30g fine sea salt                              
  • 1g fresh yeast                                  
  • 600ml  water                                   

Method

In a bowl, combine water and salt allow to dissolve. Add 10% of the flour and mix.  Mix well; add more flour and the yeast. Continue to add the remaining flour and mix well until combined.  Turn dough onto a lightly floured surface, knead until smooth and elastic. This can take up to 10 min. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside. Let the dough rest for half an hour, then divide into 4-to-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 10-to-12 hrs. Once the dough has doubled in size, place on a lightly floured bench, stretch the dough by hand.

Pizza Margherita ingredients

  • Pizza dough
  • San Marzano tomato
  • Buffalo mozzarella
  • Fresh basil
  • Extra virgin olive oil

Method

Roll out a 220g pizza dough, spread the San Marzano tomato. Top with buffalo mozzarella, place 4 basil leaves on top and drizzle some extra virgin olive oil.

Ideally, the pizza will be cooked at 400 degrees for 90 seconds in a wood fired oven. But for those of you without one, place the pizza on a pizza stone and cook in a domestic oven at 280 degrees (or the highest temperature possible) for about 10 minutes.
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Get restaurant quality pizzas at home

Don’t even get me started on my love of pizza. If I could eat that and pasta every day I would be one happy woman. But for cost and arguably more importantly health reasons, that’s not really a viable option… or is it?!

Justin North recipe
Introducing Breville’s Food Thinkers’ pizza recipe collection (all available online for free!), which features 14 unique and delicious ideas from Australian stars of the pizza world, including 2014 World Pizza Champion Johnny Di Francesco from 400 Gradi Melbourne and celebrity chef Pete Evans.

Cooked using the Breville Crispy Crust stone baked pizza oven (I want one of these so bad!) all pizzas can be made in minutes, with toppings ranging from: the classic Margherita by Johnny di Francesco, sweet potato with Spanish onion and goat’s cheese by Justin North of Hotel Centennial, Sydney, a paleo chilli prawn pizza with salsa verde from Pete Evans, and grilled zucchini, salami and mozzarella by Roberto Taffuri from Cavallino, Terrey Hills.

pizza-margherita

As domestic ovens don’t reach the required temperature, it is near to impossible to make a perfect pizza at home. Yet with the Crispy Crust stone baked pizza oven, which reaches temperature highs of 350°C (compared to an oven’s 240°C) it can mimic the unique cooking environment of a traditional brick pizza oven.

The Crispy Crust stone baked pizza oven makes it easy to cook authentic pizza at home in as little as five minutes, promising delicious pizza without the fast food nasties every time. RRP $169.95.

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Editorial assistant Olivia cooks pizza with Pete Evans and Breville

It’s in my DNA to be a pizza fanatic (yes I’m quarter Italian can’t you tell from my ghostly white olive skin?!) so when Breville asked me if I’d like to get ‘hot & crispy with Pete Evans’ (their words not mine), I wasn’t going to say no.

photo copy 2

What ‘hot and crispy’ turned out to mean was cooking pizza with Breville’s Crispy Crust stone baked pizza oven. First, My Kitchen Rules judge Pete demonstrated, then we attempted to copy. All up we made two pizzas: a chilli prawn, then the more indulgent pear and frangipane.

photo 2

Using the Crispy Crust we were able to cook our pizza at a whopping 350 degrees, meaning you could get the crispy crusts that are impossible to achieve in a regular household oven where the maximum temperature is in the 200s.

Olivia getting her cook on

The Crispy Crust also features a viewing window, which allows you to monitor the pizza without opening the lid and losing heat. It also automatically adjusts the temperature of the oven, depending on your pizza base’s thickness.

crispy crust

 

The Crispy Crust is a 12-inch ceramic pizza stone that has dual heating elements, top and bottom.

For more information.

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