Husband and DeeW are off in Apollo Bay, staying with some relatives at a holiday home. Naturally, the car boot is taken up with all the stuff DeeW absolutely MUST take. And of course, she doesn’t even look at any of it during the holiday. Yes, those are ski boots heading for the coast:
Arthur and I will bum around at home and see if we can catch some of the free kids activities in the city (though we just missed the last tram that would have got us to ‘James and Giant Peach’ in time, so we had to trudge back home from the tram stop. You know those moments where you turn a corner and see your bus or tram sailing past? Yeah, that!)
Last night was movie night for Arthur and I so to celebrate his first ever viewing of Star Wars, I made us some pizza. I used a Jamie Oliver recipe for the dough and it’s my favourite go-to pizza base because it just turns out so nice! I halve the amount to make two medium sized pizzas.
Arthur’s only pizza preference is Hawaiian (aka Tropical or Pineapple pizza in restaurants around the country). It’s ham, pineapple and cheese. I use Redwood Cheatin’ Ham slices and Notzarella which I had frozen in portions, defrosted and squeezed a bit to get excess water out. For the tomato sauce on the base I use the Aldi ‘Just Organic’ pasta sauce for a little extra flavour and I prefer this than regular plain tomato paste. Oh, you may notice this pizza base is really thick. That’s because I thought I stretched it out enough but obviously didn’t…
A friend had given me a bunch of portobello mushrooms the other day that she picked up from Coburg Market but didn’t think she’d use them in time before they went bad. What a score! They’re about $10 a kilo in the supermarkets. So my pizza was mushroom pizza. Lurking in the back of the fridge was one of those jars of antipasto strips of capsicum, eggplant and possibly artichoke so I used that too, plus the Notzarella:
I held my breath when Arthur tried his pizza because I wasn’t sure how he’d take the ‘ham’. He asked for a second piece, and a slice for breakfast today so that’s a big win folks! It means I can make him vegan pizzas at home and hopefully this will significantly reduce the occassions where he has the non-vegan version when he goes out.
My pizza was really nice too and made for a good breakfast this morning. We’re a pizza reheating family. Cold pizza, blergh!
Jamie Oliver’s Pizza Dough (the semolina flour version. Shown below is the full recipe, but I halve it and it turns out fab) from ‘Jamie At Home’
800g bread or pizza flour (I use the Lighthouse brand)
200g finely ground semolina flour (I used a packet labelled “fine semolina”)
1 level Tbs fine sea salt
2x 7g sachets of dried yeast
1 Tbs golden caster sugar (I used regular caster sugar)
4 Tbs extra virgin olive oil
650ml lukewarm water
* What I did (as I can’t make the dough on a table top/ work surface like the recipe states but if you can, great! These directions are pretty much word for word from the Jamie recipe)
– In a large bowl, sift the flours and salt and make a well in the centre.
– In a jug, mix the yeast, sugar and olive oil in to the warm water and leave it for a few minutes then pour in to the flour well.
– Using a fork, bring the flour in gradually from the sides and swirl it in to the liquid. Keep mixing, drawing larger amounts of flour in. When it comes to together, knead until you have a smooth, springy dough.
– Put the dough in a clean, large flour dusted bowl and cover with a damp cloth. Place in a warm spot for at least an hour or until the dough has doubled in size:
(this is where my photo of the recipe instructions got cut off so here’s what I do)
– when the dough has doubled, give it a good punch. Or maybe that’s just me? I don’t know, it’s very satisfying to see it go all deflatey:
– knead a little then divide in to quarters. Roll a ball out, do your pizza topping thing, then cook until you know it’s done 😛
I’ll stick with this recipe as it has worked so well 🙂