portobello pizza
PREPARATION: 45 minutes
TOTAL TIME: 2 – 3 hours
YIELD: 1 medium (12") pizza
INGREDIENTS:
1 ball HOME-MADE PIZZA DOUGH
2 cups favourite mushrooms, washed + sliced (chanterelle, crimini or portobello for example)
2 small shallots
3 tbsp. extra virgin olive oil
1 tbsp. Italian seasoning
sea salt
1/2 cup grated parmesan cheese
portobello pizza
STEP ONE
Finely dice 2 small shallots. Then slice 2 cups of your favourite mushrooms (Get creative with this + have some fun!). Choose any type of mushroom you gravitate towards, or dream up any groovy combination of mushrooms.
After your slicing + dicing, place 2 tbsp. olive oil + diced shallots into pan. Sauté until translucent.
portobello pizza
STEP TWO:
Reduce heat to medium-low in order to add mushrooms. Continue to sauté until mushrooms have cooked down + most of the liquid has evaporated.
Season the mushroom mixture with a pinch of sea salt, 1 tbsp. olive oil + Italian seasoning. Allow to cool.
portobello pizza
STEP THREE:
Ensure both pizza dough + work surface are lightly dusted with flour. Use a rolling pin to form your dough into desired thickness + size for your crust.
ThenThen stretch your pizza dough onto a pan (for our Portobello pizza, we selected a rectangular pan). If you prefer to make a more traditional round pizza, use a 12" round pan.
portobello pizza
STEP FOUR:
Evenly spread mushroom mixture onto stretched dough.
Preheat oven to 450° F. Place pizza into oven to bake, approximately 15 minutes or until crisp + golden brown.
portobello pizza
STEP FIVE:
After you remove the pizza from the oven, sprinkle with a generous amount of parmesan cheese, approximately 1/2 cup.
Now watch the parmesan get all warm + melty-like. (Be careful not to drool on your pizza as your cheese melts on your marvellous heap of mushrooms.)
For the true gourmand, garnish with rosemary. Serve + devour quickly.
classic margherita pizza
PREPARATION: 30 minutes
TOTAL TIME: 3 – 4 hours
YIELD: 1 medium (12") pizza
INGREDIENTS:
1 ball HOME-MADE PIZZA DOUGH
6 ripe tomatoes – try different types, colours
+ sizes – go nuts + explore different varieties
1 large bocconcini, or many small (150 g total)
1 cup CLASSIC PASSATA SAUCE
1 tbsp. Italian seasoning
sea salt
extra virgin olive oil
fresh basil leaves
classic margherita pizza
STEP ONE
To begin, your "Mum" informs us to tell you to wash your hands thoroughly + then wash your chosen ripe tomatoes. Slice the larger tomatoes into round slices.
If you’ve selected smaller tomatoes, they can be left whole, cut in halves or slightly crushed by hand.
Place all tomatoes in a strainer set over a mixing bowl + lightly salt with sea salt. Toss + leave for 10 minutes – this removes excessive moisture + results in a drier, crisper-finished pizza.
classic margherita pizza
STEP TWO
Next, ensure that the dough + work surface are lightly dusted with flour to prevent the dough from sticking + making a big mess.
Use a rolling pin (or stretch by hand) to form your pizza base into the desired thickness + size.
Stretch your pizza dough onto your pizza pan then spread Classic Passata Pizza Sauce evenly onto pizza dough.
Rinse the excess salt from the tomatoes in the strainer, pat dry + place onto your sauced pizza dough.
classic margherita pizza
STEP THREE
Tear up bocconcini by hand. (Get savagely Italian about it, for no other reason than you can.) Then distribute the cheese all around pizza dough, allowing for even coverage.
Place pizza in a preheated 450° F oven. Bake until crisp + golden brown, approximately 15 minutes.
When ready, remove pizza from oven + while still hot, sprinkle with Italian seasoning. This will allow spices to really revive + offer a fantastic Italiano fragrance + flavour.
classic margherita pizza
STEP FOUR
Okay, now get your "food stylist" hat on ’cause you get to art direct your Classic Margherita pizza like any self-respecting Italian would – with olive oil + fresh basil leaves.
It’s uncomplicated – get your olive oil + give it a good go-round drizzle, then top with whole (raw) basil leaves. Cut, serve, + enjoy this stunner of a pizza with friends.
salami + 5 olive pizza
PREPARATION: 30 minutes
TOTAL TIME: 3 – 4 hours
YIELD: 1 medium (12") pizza
INGREDIENTS:
1 ball HOME-MADE PIZZA DOUGH
1 cup CLASSIC PASSATA SAUCE
9 slices of thinly sliced Genoa-style salami (or substitute any great salami you fancy)
1 jar 5 olive blend
1 cup shredded mozzarella cheese
1/2 cup crumbled goat cheese
extra virgin olive oil
1 tbsp. Italian seasoning
salami + 5 olive pizza
STEP ONE
This recipe starts with the Pizza Dough ball (refer to Home-Made Pizza Dough recipe + follow complete recipe to forming the dough ball).
After your pizza dough ball has a nice shape, set aside. Then rough chop your olives while also ensuring all pits are removed. If you prefer, rough chop some olives + leave some whole – just for aesthetics. This will make for a very "rustica" looking pizza.
Set the olives aside for now.
salami + 5 olive pizza
STEP TWO
If using solid goat cheese, place in the freezer for 20 minutes + then remove. (That way, you’ll be able to pinch the goat cheese apart by hand easier if it’s semi-frozen/cold.)
Or, use a box grater to "shred" your goat cheese into an easy to manage crumble. Keep goat cheese refrigerated until needed.
salami + 5 olive pizza
STEP THREE
For this step, ensure both pizza dough + work surface are lightly dusted with flour to prevent the dough from sticking. Using a rolling pin (or stretch by hand) form your pizza base into the desired thickness + size.
Place stretched dough directly onto the pan + then spread your Classic Passata Sauce directly onto the pizza base. Place toppings onto the pizza including mozzarella + goat cheese.
salami + 5 olive pizza
STEP FOUR
Place in a preheated 450° F oven + bake until crispy golden brown (approximately 15 minutes).
Remove pizza from oven + drizzle with olive oil. Cut, serve + get your slice fast before it’s all gone.
grape + blue cheese
dessert pizza
PREPARATION: 45 minutes
TOTAL TIME: 3 – 4 hours
YIELD: 1 medium (12") pizza
INGREDIENTS:
1 ball HOMEHOME-MADE PIZZA DOUGH
2 cups assorted seedless grapes; green, purple, red – your choice!
blue cheese
2 tbsp. brown sugar
1/2 cup pecans
1/4 cup pine nuts
2 tbsp. liquid honey
1 sprig fresh rosemary
extra virgin olive oil
sea salt
balsamic vinegar
grape + blue cheese
dessert pizza
STEP ONE
Pour olive oil into a medium-low frying pan. Slowly add brown sugar + honey, bringing mixture to a sizzle. Toss in pecans. Cook until toasted + almost dry – stir frequently being careful not to overcook as they will burn quickly. Set aside to cool.
Wash grapes well + pat dry with a paper towel. Slice grapes in half + set aside in a bowl.
Toast pine nuts in a frying pan + set to medium heat. Pine nuts should begin to brown slightly releasing a rich, nutty aroma. Careful not to overcook! Set pine nuts aside to cool.
grape + blue cheese
dessert pizza
STEP TWO
Crumble blue cheese to allow for even distribution + remove rosemary leaves from stem – setting both blue cheese + rosemary aside for later.
grape + blue cheese
dessert pizza
STEP THREE
Ensure both dough + surface are lightly floured. Form your pizza base into the desired thickness + size. Place stretched dough onto pan.
Sprinkle lightly with sea salt.
Place pizza shell into a preheated 450° F oven + bake until crisp + golden brown (approximately 15 minutes).
grape + blue cheese
dessert pizza
STEP FOUR
Remove pizza base from oven + allow for cooling. Dress your baked pizza crust with sliced grapes, toasted pine nuts, crumbled blue cheese, sugared pecans + fresh rosemary.
Return finished pizza to oven to warm toppings (5 minutes). Remove from oven + drizzle lightly with balsamic vinegar. Cut + serve. Stand back + wait for the accolades.