SLICE your spending with a pizza feast.
The Italian favourite is perfect for parties, kids’ play dates and even picnics, making it a versatile but affordable summer dish.
If you are buying in store, Morrisons has it sorted, cutting the cost of a handmade counter pizza to £2.50 for a ten-inch and £3.50 for a 14-inch, both with up to four toppings.
Or deliver great taste yourself with these three tasty home-made recipes.
Garlic ‘pull apart’ wreath with camembert
Makes 16 pull-apart rolls – 47p per roll
Preparation time: 30 minutes
Cooking time: 2hrs, plus allow 2hrs for dough to rise and 45 minutes to prove
YOU NEED:
- 1 whole garlic bulb, skin on
- 550g strong bread flour
- 10g salt
- 7g dried yeast
- 1 tsp golden caster sugar
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 360ml warm water
- 1 camembert, whole
- 2 sprigs rosemary, leaves only
METHOD:
- Preheat oven to 180C/160 fan/gas 4. Place garlic in a foil parcel and bake for an hour or until softened.
- Allow to cool then squeeze the garlic cloves out of their skins and chop up.
- In a large bowl, combine the flour, salt, yeast, sugar and olive oil.
- Drizzle in 360ml of warm water, add the chopped garlic and mix until it all comes together into a “tacky” dough.
- Knead by hand for 15 minutes until the dough becomes smooth.
- Place in a clean bowl, cover with cling film and allow to rise for two hours or until doubled in size.
- Once the dough has doubled in size, tip out and knead to take air out of it.
- Now grease a large tray with olive oil and divide the dough into 16x50g sized pieces.
- Pull each piece around and under itself with both hands to make a smooth top and pinch the underneath.
- Once you have 16 rolls, use the camembert pot in the middle of the tray as a guide and place the rolls around in two circles of eight. Leave a 2.5cm space between each and the camembert guide as they will grow and join together when they prove and bake.
- Remove the camembert guide and cover the rolls with slightly oiled cling film.
- Allow to prove for 45 minutes until puffed up and touching. They will grow more in the oven.
- Preheat oven to 200C/180C fan/gas 6. Sprinkle rolls with a little salt and bake for 15 to 20 minutes or until they are puffed and golden.
- As soon as they come out of the oven, drizzle them with a little extra virgin olive oil. Allow to cool.
- Once the rolls have cooled, score the camembert in a criss-cross pattern and poke rosemary sprigs into the top. Put this into a baking dish and bake for 15 to 20 minutes or until melted.
- Put the bread wreath on a heatproof serving platter and place the hot camembert in its dish in the centre. Serve immediately.
Easy pizza
Serves 4 (makes two 12-inch pizzas) – £1.45 per portion
Preparation time: 10 minutes
Cooking time: 17 minutes
YOU NEED:
- 500g self-raising flour
- 500g natural yoghurt
- 3g salt
- ½ tsp baking powder
- 1 tbsp olive oil
- 300g passata
- 200g mozzarella
- 15g rocket
METHOD:
- Preheat the oven to 200C/180C fan/gas 6.
- Mix together the flour, yoghurt, baking powder, olive oil and a pinch of salt. Knead the dough and shape into a flat disk.
- Heat a pan over a low heat and brush with a little oil. Place the dough into the pan, cook for two to three minutes on one side then the same on the other.
- If your pan is safe to go in the oven, use that like a deep-pan pizza dish. If not, transfer to a baking tray.
- Now you are ready to top your pizza. First, cover with a good spoonful of passata.
- Top with mozzarella cheese and whatever toppings you want to use.
- Some ideas include sausage, pepperoni, jalapenos, garlic oil or mushrooms.
- Place the pizza in your pre-heated oven and bake for five to six minutes until the cheese is bubbling and golden brown.
- Serve with the rocket leaves and, if you have it, a drizzle of garlic olive oil.
Cream cheese thin-crust pizzas
Serves 2 – £2 per portion
Preparation time: 5 minutes
Cooking time: 10 minutes
YOU NEED:
- 2 medium flour tortillas
- 2 tbsp tomato puree
- ½ tsp dried oregano
- 1 slice Parma ham
- ¼ red onion, sliced
- ½ red chilli
- 100g garlic and herb cream cheese
- 2 handfuls rocket leaves
METHOD:
- Heat the oven to 200C/180C fan/gas 6.
- Spread the tortillas with the tomato puree, leaving a 2cm gap around the edges.
- Sprinkle over the oregano, then tear the Parma ham and add this, then scatter over the sliced onion and chilli.
- Cook in the oven for ten to 12 minutes, until crisp and golden, then slice.
- Spoon the cream cheese in dollops, one for each slice.
- Then serve with the rocket on the side.
GOT a story? RING HOAR on 0207 782 4104 or WHATSAPP on 07423720250 or EMAIL [email protected]
Did you miss our previous article…
https://www.hellofaread.com/money/from-pesky-pooches-to-hyper-hamsters-your-pet-queries-answered/