Skip to main content

Pizza and Pizetta

I like to be spontaneous about cooking sometimes and tonight was just one such time. 

 The plan for dinner was to make a pizza. We love our home-made pizza. We make the dough in the bread maker, so we can make a pizza for after-work dinner.

 Here's the Pizza ...

While the dough is forming, which takes about 45 minutes, I make the tomato sauce. 

 Tomato Sauce

 4-5 medium tomatoes
1 medium onion chopped
1 tbsp olive oil
2 cloves of garlic
1 tbsp fresh thyme
1 tbsp dried oregano
1 tbsp paprika
Put the tomatoes in boiling water. Fry the chopped onion in a tablespoon of olive oil.

 Bash a couple of cloves of garlic, chop them up and add this to the onion. Add the herbs to the mixture. Then add 1 tablespoon Paprika powder, or as much as you dare add. 

 Now peel the skin off the tomatoes, chop them up and add to the pan. Simmer on low heat until it gets to a thick sauce consistency. Usually this would just about happen when the bread maker beep to tell you that the dough is ready.

 I pick up the dough and form it into a ball, then spin and flatten the dough while singing O sole mio!  or 'One More Cornetto' whichever you know better!

 Put the dough on your pizza pan, cover with a plastic bag and stick it in the oven at its lowest setting (barely warm) for 10 minutes. 

 After 10 minutes, take the dough out and try to flatten and push it out to the edges of the pan. It should be moist and pliable.

 Now spread the tomato sauce on the flattened dough and arrange these ingredients on top:

 50g grated Cheddar 
Slices of 1 red pepper
Slices of 2-3 mushrooms
A small tin of pineapple, sliced into chunks
3-4 thinly sliced German pepper salami
1 nice piece of ham
6 cherry tomatoes, halved

 plus whatever else you might fancy

 Grate more Cheddar on top and bake in the oven at 180 Celcius for 25 minutes.

 ... and what happened to the Pizetta?

 The spontaneous bit; I had some ripe Camembert that needs eating. 

 First I tore off 1/4 of the dough and flatten it in a small roasting pan. Then I fried 1 sliced red onion in plenty of olive oil so it's all caramelised. I put that on top on the dough and then top the whole thing with slices of Camembert. It looks so yummy and probably the best Pizetta ever!


Check out Luciano Pavarotti's version on YouTube. Here are the words.
O sole mio

 Che bella cosa na jurnata 'e sole
n'aria serena doppo na tempesta
pe ll'aria fresca pare già na festa
che bella cosa na jurnata 'e sole.
Ma n'atu sole cchiu' bello, oi ne'
'o sole mio sta nfronte a te
'o sole, o sole mio
sta nfronte a te
sta nfronte a te.
Quanno fa notte e'sole se ne scenne
me vene quase 'na malincunia
sotto a fenesta toia restarria
quanno fa notte e 'o sole se ne scenne.
Ma n'atu sole cchiu' bello, oi ne'
'o sole mio sta nfronte a te
'o sole, o sole mio
sta nfronte a te
sta nfronte a te.

 (it helps to have a tambourine on hand)
Labels:

Comments

Post a Comment

Popular posts from this blog

Delicious thinly sliced pork in Korean marinade

Sometimes you found a recipe and wrote it down on a piece of paper to try it out. Having done that, you forget where the recipe came from. Likewise this Korean recipe for pork, which turned out to be so delicious we have cooked it for everyone. The marinade is simple to make and yet really packed with flavours. For the Korean marinade you need  3 garlic cloves 1/2 brown onion 1/2 a pear or apple Blitz these ingredients together and then add 5 tablespoons soy sauce (I use Kikkoman) 3 tablespoons caster sugar 2 tablespoons sesame oil 3 tablespoons mirin black pepper For dinner for 2 people, 200g pork tenderloin is enough. Slice this thinly, and bash it to an even thinner piece with a meat mallet. Marinade in the sauce and leave it in the fridge for an hour. Then heat a frying pan on medium heat with a teaspoon of vegetable oil and fry the thin pork pieces until browned. You want some of the edges of the meat to be dark brown and caramelised, if you can. Don't cook too many pieces or ...
Post a Comment
Read more

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common.  The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’.  The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...
Post a Comment
Read more

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry.  Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier!  Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...
Post a Comment
Read more