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C group                             Mini pizzas with hidden veg sauce

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C group                             Mini pizzas with hidden veg sauce

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Ingredients

PIZZA DOUGH

250 g strong white bread flour , or tipo 00, plus extra for dusting

250 g wholemeal flour

1 x 7 g sachet dried yeast

fine semolina , for dusting

HIDDEN VEG SAUCE

1 onion

100 g mushrooms

1 stick of celery

1 carrot

1 clove of garlic

olive oil

2 handfuls of baby spinach

3 sprigs of fresh orgeano

1 x 400 g tin of chopped tomatoes

BASIC TOPPING

2 x 125 g balls of mozzarella

fresh oregano

Parmesan cheese

TAP FOR INGREDIENTS

Method

1. Preheat the oven to 220ºC/425ºF/gas 7 and place a large flat baking tray upside-down in the oven to heat up.

2. Add the flours and a good pinch of sea salt to a large bowl and make a well in the middle.

3. In a jug, mix 325ml lukewarm water with the yeast. Pour the mixture into the well and mix thoroughly, gradually bringing in the flour from the sides until you get a rough dough – if it’s too sticky, add a little more flour.

4. Knead in the bowl until smooth.

5. On a flour-dusted surface, split the dough in half. Divide one half into two (for the adults) and the remaining half into 4 (for the kids).

6. Roll each piece into a ball and place on a semolina-dusted tray, leaving a gap between each one. Cover with clingfilm and place in a warm place to prove for 35 minutes, or until doubled in size.

7. Next, make the sauce. Peel and finely chop the onion, then clean and roughly chop the mushrooms. Trim and roughly chop the celery and carrot, peel and finely chop the garlic, and pick the oregano.

8. Heat 3 tablespoons of oil in a medium pan on a medium heat, then add the onion, celery, carrot and garlic.

9. Cook down for a few minutes, then add the remaining veg, oregano, chopped tomatoes and a good splash of water.

10. Season lightly with black pepper, then cook for 10 to 15 minutes, or until the vegetables are soft. Blitz until smooth with a stick blender, adding a splash of water to loosen, if needed.

11. On a flour-dusted surface, press and shape a piece of dough out to the thickness of a pound coin, keeping the crust on the thicker side – this will help hold the sauce.

12. Drizzle with a little oil, then spoon on a nice layer of sauce, spreading it all over the pizza, stopping 1cm from the edge.

13. Tear and dot over mozzarella, then top with whatever you fancy – I like finely sliced courgette and red pepper, with some fresh oregano and a small grating of Parmesan, to finish, but feel free to come up with your own combinations.

14. Pull the pizza onto a flat semolina-dusted tray, then very carefully slide onto the preheated tray that's in the oven. Cook for 7 to 10 minutes for the kids pizzas and around 15 for the adult, or until golden, crispy and cooked through.

15. Repeat with the remaining dough and keep cooking them as and when you’re ready. Serve with a crisp green salad.

Recipe by:
Ligita, Gintarė, Ugnė, Ema.

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Basil and Tomato Pizza

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Basil and Tomato Pizza

Ingredients

1 tablespoon yellow cornmeal

Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows

6 teaspoons extra-virgin olive oil

1 1/3 cups, grated pasteurized mozzarella

2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices

1/4 cup grated Parmesan

1 large garlic clove, minced, optional

6 fresh basil leaves, plus extra for garnish

1/2 teaspoon salt

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)

2 teaspoons dry yeast

2 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Recipe by :
Kamilė, Ema , Samanta , Justina.

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Mushroom and cream cheese pizza

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 B group                   Mushroom and cream cheese pizza

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 B group                   Mushroom and cream cheese pizza

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Ingredients

200g pkt Coles Medium Thin & Crispy Pizza Bases (2 pack)

2 tablespoons olive oil

2garlic cloves, crushed

100g cup mushrooms, thinly sliced

100g Swiss brown mushrooms or Portabella mushrooms, thinly sliced

2 spring onions, diagonally sliced

100g cream cheese, chopped

1/2 cup (55g) Coles Australian Pizza Blend Shredded Cheese

60g pkt Coles Baby Rocket

Mixed salad leaves, to serve

Select all ingredients
Recipe by: Gabija, Rūta, Inesa, Mingailė.

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Mini pizzas with hidden veg sauce