Monday, July 12, 2010

Pizza Night

I'm thinking of moving too Dunedin so I can live here I may have to give up the husband and child to fit in....hey its OK to dream - how fabulous would this be as a workroom/studio.

Tonight is Pizza night at our house. Its always a good excuse to empty the refrigerator - cooked sausages, bits of bacon, old ends of cheese, random veges all end up on our pizzas.  I'm posting about this because a mother I know recently lamented that her boy (about 6) only ate beige food.  This seems to be reasonable common (my brother was just the same when we were kids and still goes pale at the thought of a pea in his mince pie).  I have the best best recipe for pizza, passed on to me by Italian Wwoofers (see http://www.wwoof.co.nz/faq.php if your not sure what the heck I'm on about).  As for the dough, the Italians made theirs of course but we cheat.  I have a bread maker, and I'm totally in love with it!!!

Potato and Rosemary Pizza (suitable for everyone including beige-only foodies and vegans)

2 Medium-Large Onions
2 Medium Potatoes
1 large sprig of fresh Rosemary
Salt and Pepper
Extra Virgin Olive Oil
Pizza dough (goggle it if you need to - there are heaps of recipes or use a premade one)

Mince the onion and throw it in a pan with enough hot water from the jug to just cover, plus a good lug of oil.  I don't measure it, but say about a tablespoon.  Simmer it over a low heat for about 40 mins, topping up the water if it dries out.  You are not looking to brown the onions - they should soften and turn slowly into a sweet sticky oniony 'jam' - tasting the end product you will not believe its just onions water and oil!  This is the most complex part of the whole thing.  You can do heaps of this and save it in the fridge or freezer.  Its really good on crackers with a crumbly aged cheddar or blue feta, or as a flavour base for Indian curry amongst a zillon other things.

Now roll out your dough and smear on the 'onion jam'.  Slice your potato really really thinly and lay those on as you would bits of salami (i.e don't overlap them). Pull off the rosemary leaves and roughly chop them then sprinkle that on.  Season liberally with salt and pepper.  Bake in a 180C oven for around 10-12 mins or until the base looks cooked.  Drizzle with more olive oil to serve.  My hubby likes to put cheese on this, hey its beige so go nuts if you want - but this isn't necessary. 

This is a great aperitif for a casual dinner party or BBQ and a good cheap option for feeding hoards of people (hosting Rugby at your house?)

Tips - invest in a pizza stone and preheat it before laying on your dough (this is kinda risky it being hot and all, but roll the dough on another surface, then drape it over a rolling pin and lay it on) - this ensures a crisp completely cooked base without having to burn the top.
Hope all is well in your world

No comments:

Post a Comment

It makes my day to recieve your comment, so thanks for taking the time! :o)