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Zorra celebrates the 2nd anniversary of Bread Baking Day with a Pizza Party. The “Vegetarian Summer” from GoodFood has four delicous sounding vegetarian pizzas. Son no. 1 and I tried the
Caramelised onion, Brie & courgette pizza
for lunch. The recipe said 2 to 4 servings, but it was just enough for a growing teenager and his weight watching mother.
A very tasty combination.
I used the dough for a thin base.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Caramelised onion, Brie & courgette pizza |
| Categories: | Baking, Pizza |
| Yield: | 2 to 4 Servings |
Ingredients
| 1 | Quantity Tomato sauce (see below) | ||
| 1 | Prepared Pizza base (see below) | ||
| 1 1/2 | tablesp. | Olive oil | |
| 3 | Onions, thinly sliced | ||
| 1 | teasp. | Caster sugar | |
| 1/2 | teasp. | White wine vinegar | |
| 1 | Courgette | ||
| 140 | grams | ||
| 25 | grams | Walnuts, coarsely chopped, 1 oz |
Source
| GoodFood Vegetarian Summer 2009 |
| Edited *RK* 06/15/2009 by | |
| Ulrike Westphal |
Directions
1. Make the sauce and base. Heat oven to 220 °C/fan 200°C/gas 7. Heat half the oil in a pan, add onions, sugar and vinegar. Gently cook, stirring occasionally, for 30 mins until lightly caramelised.
2. Spread tomato sauce over the pizza, then cook for 5 mins for thin base, 10 mins for thick. Spoon over onions. Using a vegetable peeler, peel long, thin strips lengthways from the courgette, then toss in the remaining oil. Arrange over the onions with the Brie and walnuts. Season, return to the oven, then cook for a further 5 mins until golden.
:PREP 10 mins o COOK 40-45 mins
:PER SERVING (4) 463 kcals, protein 16g, carbs 46g, fat 25g, sat fat 8g, fibre 4g, sugar 11g, salt 0.86g
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| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Thin Pizza Base |
| Categories: | Baking, Yeast, Pizza |
| Yield: | 30 Cm, 2 servings main course |
Ingredients
| H | THIN BASE | ||
| 175 | grams | 6oz ’00’ or strong white bread flour | |
| 1/4 | teasp. | Salt | |
| 1 | teasp. | Easy-blend dried yeast | |
| 125 | ml | Hand-hot water, 4 fl oz | |
| 1 | tablesp. | Olive oil | |
| H | THICK BASE | ||
| 300 | grams | 10 oz ’00’ or strong white bread flour | |
| 1/2 | teasp. | Salt | |
| 6 | grams | Pack easy-blend dried yeast | |
| 225 | ml | Hand-hot water, 8 fl oz | |
| 2 | tablesp. | Olive oil | |
Source
| GoodFood Vegetarian Summer 2009 |
| Edited *RK* 06/15/2009 by | |
| Ulrike Westphal |
Directions
1. Place the flour, salt and yeast in a food processor. Combine the water and oil in a jug. With the machine running, add the liquid, then process to a soft dough. Place on a lightly floured work surface. With floured hands, knead for 2-3 mins until smooth and elastic.
2. Place the dough in a bowl, smooth side up. Lightly brush with a little oil, then cover the bowl with cling film and keep in a warm place for 40 mins until doubled in size. 3 Knead the dough on a lightly floured surface for 1-2 mins until smooth. Roll out to a 30 cm circle, then place on a preheated baking sheet. Press the dough 2 cm in from the edge to make a rim, then continue with the topping of your choice.
:PIZZA PREP 10 mins plus proving
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| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Tomato Sauce |
| Categories: | Sauce |
| Yield: | 1 Pizza 30 cm Ø |
Ingredients
| 4 | Plum tomatoes, halved | ||
| 1 | small | Onion, sliced | |
| 1 | large | Garlic clove | |
| 1 | tablesp. | Olive oil | |
| 1 | tablesp. | Tomato puree | |
| 1/4 | teasp. | Sugar |
Source
| GoodFood Vegetarian Summer 2009 |
| Edited *RK* 06/15/2009 by | |
| Ulrike Westphal |
Directions
Place the plum tomatoes, onion and garlic in a large roasting tin, then drizzle with the oil. Cook for 30 mins until charred at the edges. Transfer the tomato and onion mix to a food processor with the tomato puree and sugar, process to a smooth paste, then season to taste.
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