15. Pizza

๐Ÿ๐Ÿ‚ It’s the weekend and that usually calls for pizza so day 15 of Blogtober has the recipe for you. There’s something really nice about guilt free ‘junk’ food. Here’s how I make mine…

What you will need (makes 2 pizzas because who wants to share really?!):
For the base
– 250g strong white flour
– 1/2 tsp salt
– 1 tsp yeast
– 1/2 tsp light brown sugar
– 160ml Luke warm water

For the topping
– 1 tin of chopped tomatoes
– 2 tbsp tomato purรฉe
– 2 garlic cloves thinly sliced
– a handful of fresh basil leaves ripped
– veggie toppings of your choice (I went for courgette, mushrooms, olives and extra basil leaves)
– salt and pepper for seasoning

Step 1, make the dough
To make the base, measure out the strong white flour and add to a mixing bowl with the salt and sugar. Create a well in the middle of the bowl. Add the yeast to the warm water and stir well, the warmth of the water helps to activate the yeast. Pour the liquid into the middle of the well and fold in the dry ingredients. Using your hands or a mixer, knead the dough for 5-6 minutes. Lightly oil another bowl and transfer your dough.

Soak a tea towel in hot water, rinse it and cover the bowl. Leave this is a warm place for at least 30 minutes for the dough to rise.

Your dough should now have increased in size. Use extra flour to dust your kitchen surface and roll out the pizza bases.

Step 2, make the topping
Add the tinned tomatoes, purรฉe, garlic and basil to a pan and simmer on a low to medium heat for 15-20 minutes (I usually do this when my dough is proofing) until the mixture becomes a paste consistency. Season to taste.

Step 3, assemble
Spread the paste over the pizza base and add your chosen toppings ( if you use fresh basil, leave this until the pizza is cooked). Transfer to a baking tray (dust your baking paper with flour so it doesn’t stick to it) and cook in the oven at 180c fan/200c convection oven for 20 minutes until the base is golden brown and you can lift it easily from the baking tray.

When your pizza is ready, add some fresh basil leaves for a herby aroma (and for the aesthetic let’s be real). Dinner is ready!

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these pizzas are healthy ones.
*Rewired isn’t going to count the calories in the pizzas for you as there are not enough in them to be worried about.
*The ingredients in these pizzas have many health benefits and I will list just a few:
Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes ๐Ÿ…
Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.
Garlic is well known for itโ€™s health benefits. It protects against cancer by blocking the conversion of nitrates and nitrites into cancer as well as inhibiting the action of aflatoxins (the substance found in peanuts which cause cancer). It can lower cholesterol and also prevents blood clots โ€“ a safer way than taking an Aspirin a day.

Happy creating!

Rewired ๐Ÿ’•๐ŸŒฟ

Easy Peasy Puff Pastry Pizza

The easiest pizza base ever – just roll and go! Here’s my recipe for an easy peasy puff pastry pizza which is both delicious AND Vegan – what more could you ask for?!

To make two small, or one large pizza you will need:
– about 30 minutes of your precious time
– 250g jus-rol puff pastry (it’s vegan yay!)
– 150ml – 200ml pasata
– 2 garlic cloves (finely chopped)
– a handful of basil leaves (and extra for garnish)
– a handful of spinach
– 1 1/2 courgette
– 1 tomato
– 2-3 sweetfire beetroots (optional)
– 1 mushroom (sliced)
– 1/2 small red onion (sliced)
– a dusting of flour (I just used plain flour)
– salt and pepper (to taste)
– 1/2 tsp garlic, herbs and tomato seasoning (or mixed, dried Italian herbs)
– vegan mayo (or you might want to branch out and use vegan cheese – I haven’t found one that melts yet)

Before you do anything, preheat the oven to 200 degrees Celsius!

Step 1
Make the sauce. Pour the pasata into a pot with the garlic, some fresh basil and the dried Italian herbs. Simmer on a low to medium heat for 7-8 minutes and season with salt and pepper to taste.

Step 2
Dust a chopping board with the roll out pastry. Make sure it’s a few millimetres thick as it will puff up in the oven. Prick the pastry with a fork (leaving the ‘crust’) so it doesn’t puff up in the oven.

Step 3
Assemble your pizza. Spread the sauce over the pastry and add the toppings.

Step 4
Pop the pizza in the oven until the crust is golden brown and the base is cooked through (about 15-20 minutes). If you want to add vegan cheese, add this to the pizza about 5 minutes before you take your pizza out of the oven so that it has time to melt.

Step 5
Garnish the pizza with a sprinkling of Italian herbs, fresh basil and spinach. Generously drizzle your vegan mayo over the top for extra prettiness.

Step 6
Enjoy your super tasty vegan meal. You might want to serve these with sweet potato fries or a salad for a lighter approach.

Happy creating!

Rewired ๐Ÿ’•๐ŸŒฟ

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