Tuesday, 19 June 2012

Cheats Pizza, Sauteed Sweet Potato and Caprese Salad

This recipe (made on our recent holiday to Cornwall) is based on one from the goodfood website that claimed to be a 'no-oven' pizza. However, you can clearly see the need for the grill to melt the cheese and finish off the pizza at the end, so it's a good job our camping stove came with a grill underneath. Not sure what you'd do otherwise.

I made pizza before using a ciabatta mix, which was quite successful. But last time I attempted it, the oven just didn't seem to be hot enough and the dough wasn't cooked through while the topping was becoming burnt. So I was a little wary of this recipe and was really pleased when it turned out so well. The base had a real crisp bite to it and was so simple to make, with no waiting around for the dough to rise. We'll definitely be trying these again with different toppings. 

Here I added in courgette for some extra veg, and served it with a caprese salad and sauteed sweet potato. We had originally wanted to bake the potatoes on our barbecue but Gav couldn't get it lit and Spencer the friendly dog was doing his head in so that was swerved. A happy accident really as the potatoes were really delicious.

(Serves 4)
225g self-raising flour
3 tbsp olive oil , plus extra for frying

1 tsp olive oil
1 onion , sliced
3 garlic cloves , crushed
1 courgette, sliced
250g pack cherry tomatoes , halved
4 tbsp passata
Fresh basil leaves 
1 ball mozzarella, torn up into bite size pieces

Salad and Sides:
1 ball mozzarella, torn up into bite size pieces
Tomatoes, sliced 
3 sweet potatoes, cubed
Greek yoghurt, to serve

1) Heat 1tsp oil in a frying pan, then add the onion and garlic and cook for 5 mins. Add the sliced courgette after 3 minutes. Tip in tomatoes and passata, and simmer for 5-10 mins or until the tomatoes are soft. Remove from the heat, stir in some chopped basil, season, then set aside in a bowl to cool.

2) Put the flour into a bowl. Make a well in the centre, add the olive oil then add 6-7 tbsp warm water or enough to make a soft dough. Tip the dough onto a lightly floured surface and roll out to fit a 22cm frying pan or make 2 small ones.

3) Begin to saute the sweet potatoes in a little butter and olive oil over a medium heat for around 15-20 minutes, until softened and coloured. Serve when the pizza is ready, with a blob of Greek yoghurt.

4) Heat a glug of olive oil in the frying pan, then press the dough into the pan and cook over a medium heat for 8-10 mins or until the base is golden. 

5) While the dough is cooking prepare the caprese salad by arranging 1 of the balls of torn up mozzarella onto a plate with sliced tomatoes and fresh basil. Drizzle with olive oil and season. I sometimes like to add sliced avocado for a tricolore salad. Or you can blend the basil together with the olive oil using a hand blender, to create a tasty basil oil to drizzle over.

6) Heat grill to hot. Spread the pizza base with the tomato sauce, scatter on the rest of the mozzarella and grill until it has melted and the base is golden at the edges.

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