Brown Bread Pizza Dough, Sauce and my very boring toppings

As I have mentioned before, I don’t make pizza very often but when the craving hits, I am obliged to satisfy it.  On this occasion, to keep with my theme of brown bread, I thought it apt to make a brown bread base – result: equally as scrumity and just a teensy bit healthier – bargain. 🙂

Brown Bread Pizza Dough, Sauce and Toppings

Ingredients

Dough

1 cup brown bread flour
1tsp instant yeast
½ tsp salt
1tsp sugar
5ml olive oil
½ cup warm water

Tomato Sauce

30ml tomato paste
10ml olive oil
2.5ml dried oregano
2.5ml sugar

Toppings

1½ cups cheddar cheese or mozzarella cheese grated
2 garlic cloves crushed
4 big white button mushrooms thinly sliced
4 rashers bacon diced
3 pieces spring onion chopped
Dried oregano

Method 

1. Combine all the dry ingredients in a bowl.
2. Add the oil and water and mix to combine.  The mixture will still be quite sticky.
3. Place the dough on a floured surface and gently knead for 5 minutes.  You may need to add a little more flour over the top of the dough to prevent it sticking to your fingers.
4. Place the dough in a clean bowl and cover with a cloth and set aside in a warm spot until the dough is double in size.
5. Lightly punch down the dough and roll it out as thinly as desired directly onto a piece of tin foil which has been sprayed with non stick spray and transfer to a baking tray.
6. Preheat the oven to 220°C.
7. Spread the tomato sauce over the base followed by the cheese, garlic, mushrooms, bacon and spring onion.
8. Sprinkle over the oregano and bake for 10 -12 minutes.

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Pizza – Dough, Sauce and Toppings

Pizza is not something I make very often but on occasion the craving will kick in and being the obedient person that I am, I satisfy it.  Below is the recipe I use every time I make pizza, even the toppings – quite boring I guess but delicious all the same.  Here is a reminder for you.  Think I will branch out next time and add sliced avocado when it comes out of the oven.

Ingredients

Dough

10g sachet instant yeast
10ml brown sugar
1ml salt
125ml luke warm water
160-210g all purpose flour *

Tomato Sauce

30ml tomato paste
10ml olive oil
1.2ml dried oregano
1.2 dried sweet basil
2.5ml sugar

Toppings

1½ cups white cheddar cheese or mozzarella cheese grated
1 garlic cloves crushed
4 big white button mushrooms thinly sliced
4 rashers bacon diced
Dried oregano

Method

1. Mix the yeast, sugar, salt and water in a bowl.
2. Add half of the flour so that when you stir it in, the dough comes together.
3. Turn the dough onto a floured surface and knead for 10 minutes, gradually adding more flour until the dough feels smooth and elastic.
4. Roll the dough into a ball and lightly oil the surface, place in a bowl and cover with cling film and place it in a warm spot until the dough has doubled in size.
5. Preheat the oven to 220°C.
6. Lightly punch down the dough and roll it out as thinly as desired directly onto a piece of tin foil which has been sprayed with non stick spray and transfer to a baking tray.
7. Spread the tomato sauce over the base followed by the cheese, garlic, mushrooms and bacon.
8. Sprinkle over the oregano and bake for 10 -12 minutes.

* I weighed out 210g flour and used from it to flour the counter.

Onion and Cheese Tart

I love the simplicity of this tart and for the most part, the ingredients are always in my cupboard or fridge, and it’s especially nice when clearing out for moving plus it is super yummy.  It’s a great recipe for when a couple of friends are coming over for lunch – paired with a crisp green salad or baguette, you have the recipe for a perfect afternoon.

Ingredients

Pastry

270ml flour sifted
2.5ml salt
10ml baking powder
5ml sugar
35ml butter
125ml milk

Topping

500g onions chopped
45ml butter
1ml salt
1ml pepper
125ml thick cream
1 egg
375ml cheddar cheese finely grated

Method

Pastry

1. Mix the flour, salt, baking powder and sugar together.
2. Rub in the butter until the mixture looks like fine breadcrumbs.
3. Add the milk and cut it into the flour mixture to form a soft dough.
4. Refrigerate for 1 hour then roll out and use it to line a greased 24cm pie dish.

Topping

1. Preheat the oven to 180˚C.
2. Simmer the onions in the butter and season with salt and pepper.
3. Cool and spread over the pastry.
4. Beat the cream and egg together and pour over the onions.
5. Sprinkle the cheese over the top.

Dot extra butter on top and bake for approximately 25 minutes until set.

Braai (barbecue) Sarmies

When Pete and I braai, toasted sandwiches quite often make their way into the mix.  Family and friends always seem to look forward to when Braai Sarmies are featured and not wanting to disappoint, we willingly comply and make them.  We have on occasion even just braaied sarmies.  We also joke that a salad is not required as the salad ingredients are on the sandwich.

Braai Sarmies

Ingredients

10ml mayonnaise per sandwich
10ml chutney per sandwich
Bread sliced
Onion sliced
Tomato sliced (optional)
Salt & Pepper
Cheddar cheese grated
Butter
 

Method

1. Mix the mayonnaise and chutney for the amount of sandwiches you are making.
2. Lay your bread out on a work surface and spread the mixture onto half of the slices
3. Layer on the onion, tomato if you are using it, salt and pepper and cheese.
4. Close the sandwiches and butter the outside of both slices of each sandwich.
5. Close in a box or sandwich grid and braai over coals turning often until golden brown.

Cheese Soufflé

This was originally my husband’s granny’s recipe and his mom was kind enough to give me the original hand written recipe, which I still treasure.  I get very excited each time I make this dish.  Remember to run a knife between the rim of the dish and the soufflé mixture before baking to help the soufflé rise evenly and if you want extra height, tie a paper collar around the outside of the dish, sticking about 5cm above the rim.

 

Ingredients

50ml butter
50ml cake flour
2ml salt
Dash cayenne pepper
250ml milk
3 large eggs separated
250ml cheddar cheese grated

Method

1. Preheat the oven to 220ºC.
2. Heat the butter and stir in the flour, salt and pepper.
3. Add the milk and stir until the mixture is smooth and starts to thicken.
4. Beat the egg yolks and slowly add to the sauce.
5. Add the cheese and stir until melted.
6. Whisk the egg whites until stiff and gently fold them into the cheese sauce.
7. Transfer to a buttered soufflé dish and bake for 30 minutes.

 

Submitted by:  Pam Frielinghaus, Port Elizabeth