Tag Archives: Pizza

Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Homemade Pizza is one of my favorite foods to cook at home , especially on my Pizza stone. If you bake a lot of Pizza’s at home it is worth buying a Pizza stone and a Pizza peel, it makes life so much easier. An other great method, which is what I used to do before I had all the Pizza baking equipement was, turning the baking tray in your oven upside down, it works great too, I do recommend placing the Pizza on a piece of baking parchment before popping it into the oven with this method so it doesn’t stick. When using a Pizza stone I find that the best non-stick method is to use semolina or polenta for underneath the Pizza when placing on the stone.

The spelt Pizza dough is really delicious and it has this nutty flavour that we love. The combination of the spicy Chorizo with the sweetness of the caramelized onions is pure heaven.

Makes : 3 large Pizzas or 4 smaller ones.

Ingredients:

400 gr / 2.5 cups whole grain spelt
100 gr / 3/4 cups white spelt
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
350 -375 ml / 1.5 – 1 3/4 cups warm water

1 onion, peeled and sliced
2 tsp olive oil
2 tsp honey
Salt and pepper

2 cups shredded Mozzarella

1 – 1 1/2 cup Marinara sauce
30-40 slices chorizo approx* SEE NOTE
Fresh basil

Instructions

If you are using a pizza stone, place it in the oven an hour before baking to heat up.

In the bowl of your stand mixer, combine flour, yeast and salt.
Turn on the mixer to slow and add warm water and olive oil. Add a little more water if it seems too dry or add a little more flour if it seems to wet.
Knead for 5 minutes.
Place in an oiled bowl and cover with cling film.
Let rise until double in bulk,  punch down and shape into ball again, place back in oiled bowl and cover.
Now place dough in fridge until ready to use.

To make the caramelized onions;
Heat a frying pan and add the olive oil,  add the sliced onions and cook for 5 minutes,  add the honey and cook until golden brown,  about 3 to 5 more minutes.  Remove from heat and set aside.


Remove the dough from refrigerator at least one hour before using.
Roll out the dough on a floured surface, I prefer to use semolina since this doesn’t stick to the baking stone.
Spread the Pizza base with marinara sauce, cover with a thin layer of the Mozzarella cheese then caramelized onions,  and then add some more cheese and divide the chorizo over the pizza. Lightly dust your pizza peel with semolina , gently lift the side of the Pizza and slide it under in one secure movement, transfer to oven. Alternatively, roll out on parchment paper and transfer to oven tray.
Bake at 230 for 10 to 12 minutes, turning the pizza half way. We like our Pizzas dark and crunchy but that is up to you.

*I always buy a whole Chorizo sausage and slice it myself, but do what works for you and depending on the size, you can use either more or less, these slices were small so we used 9 to ten slices on each Pizza.

Enjoy!

Chocolate Dulce de Leche mini Tarts

Mini tarts filled with dulce de leche and chocolate Ganache, some caramelized nuts add a bit of crunch making this little dessert fit for a king. So simple to make and yet very big on flavour. There’s just something so cute and fun about having your own little cake or in this case mini tart. Perfect with some coffee or tea in the afternoon or as a dessert.

The pastry crust is a no-brainer and you can find the recipe here. I like to make pastry dough when I have some time to kill and pop it in the freezer so that I can make a pie at a moments notice, you should try it, it’s a game-changer.

Makes 6 small tarts or one medium 20 cm / 8 inch

INGREDIENTS:

  • 1 recipe super simple pastry crust, prepared all the way.
  • 1/2 cup dark or semi sweet chocolate, chopped into pieces or chocolate chips
  • 1/2 cup double cream
  • 1/2 cup dulce de leche (use any leftovers for the most amazing fancy coffee with whipped cream)
  • 1/2 cup nuts of choice (pecans, hazelnuts or walnuts are good…)
  • 2 tablespoons sugar or maple syrup.

INSTRUCTIONS:

Start by making the crunchy nuts.

Heat a small frying pan on the stove to medium, toast the nuts stirring constantly for about 5 minutes util golden and toasted, add the sugar and do not stir any more. You can gently swirl the pan, as soon as the sugar has dissolved and coated the nuts pour them onto a piece of parchment paper and let them cool completely before chopping up.

Heat the double cream in a small sauce pan until small bubbles start to appear, remove from heat immediately. Add the chopped chocolate and let it melt for about 5 minutes, stir to combine.

Dived the dulce de leche over the tart shells, gently top with the chocolate ganache. Place the tarts in the refrigerator to firm up and ready to serve. Just before serving, chop up the nut brittle and sprinkle over the tarts.

Enjoy!

Freezer Pizza Bases

These Freezer pizza bases are so handy to have on hand, home made  pizza ready in just a few minutes, isn’t that what we all want? Just take a crust out of the freezer, heat your oven, top, and bake.

Supermarkets sell ready made crusts, but they always have the cardboard feel and taste to them so I figured if they can make them,  so can I.  Healthier,  better and cheaper. I’ve only used a small amount of yeast since this makes the Pizza’s taste better and improves the texture, also the longer rise makes a much better crust. I like to make the dough in the morning, then I let it rise until double in bulk, then I punch it down and put the dough in the fridge until ready to bake in the evening. You could make the dough in the evening and leave it to rise slowly overnight in the refrigerator, whichever suits your schedule better.

Makes 4 large/6 medium pizzas

INGREDIENTS:

1000 gr./ 6 2/3 C.  (type 00) flour
600 ml./ 2.5 C. luke warm water
15 ml./1 tbsp. honey
30 ml./2 tbsp olive oil
7 gr./2 tsp. instant yeast
20 gr./3 tsp.  salt

INSTRUCTIONS:

In the bowl of a stand mixer, add your warm water and stir in the honey, then sprinkle the yeast in and stir. Let sit for about five minutes until bubbly and active.
Add flour, olive oil and salt and knead for about 5 min. Cover the bowl with a damp tea towel or plastic wrap and let the dough rise for about an hour or  until double in bulk.
Punch the dough down and shape into a ball and cover again, place in the refrigerator for at least five hours or until ready to use. 

Remove from the refrigerator an hour before using so the dough can come to room temperature. Tip the dough out onto a floured surface and knead a few times. Divide into 4 or 6 balls.

Pre heat oven to 220 C/430 F.

Cut 4 or 6 peaces of parchment paper large enough for each pizza.
Roll out each ball of dough on a piece of parchment paper that you have covered with some flour or semolina.
Spread with tomato sauce and bake each base for about 5 minutes or until just firm.
Remove from oven and let cool on a rack before freezing (I freeze them with the parchment paper as extra protection). 

Once they are completely frozen,  place them in a zip lock bag or wrap them in cling film. Keep in the freezer until ready to use. They will keep for at least a month.
When ready to use, remove from freezer and top with your favorite ingredients,  bake at 220 C/430 F for 12 to 15 minutes.

Enjoy!