Stone Baked Pizza, Four Ways

Thin and crispy Stone Baked pizza, with four different toppings: Goats Cheese and Caramelised Onion; Spinach, Feta and Lemon; Carbonara; and Breakfast Pizza.

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Homemade Pizzas are one of my favourite weekend treats, and they taste so much better than the shop bought alternative! So I thought it would be a great recipe to share on my blog.

I use a Richard Bertinet recipe for the pizza dough, from his book; Dough. Itโ€™s a really easy dough to make and has always turned out fantastically for me. The rest of the book has more easy but exciting bread recipes, so I would definitely recommend it!

The four toppings I have included here are some of my favourite pizza flavours, but obviously the dough can be used to make any kind of pizza you want!

Variations: Use any topping you want! The pizzas could also just be baked on normal baking trays if you donโ€™t have a pizza stone, just assemble them on the tray.

Ingredients: Makes Five Medium Sized Pizzas

The Dough:

  • 500g Strong White Bread Four
  • 50ml Olive Oil
  • 10g Salt
  • 320ml Luke Warm Water
  • 15g Yeast
  • Semolina for dusting

Toppings:

  • Tomato and basil sauce
  • 3 Balls of Mozzarella Cheese, sliced thinly
  • Cheddar or Parmesan Cheese to grate over the top of each pizza
  • Fresh Basil

Goats Cheese and Caramelised Onion:

  • 50g Goats cheese, sliced thinly
  • 1 onion,
  • Balsamic Vinegar
  • 1tbsp Sugar
  • Ham

Spinach, Ricotta and Lemon:

  • Handful of blanched Spinach
  • 2tbsp Ricotta Cheese
  • Thinly Sliced Lemon
  • Finely Chopped Bacon (optional)

Carbonara:

  • 1tbsp Crรจme Fraiche
  • 1 Mushroom, thinly sliced
  • 2 Rashers of Bacon, finely chopped.
  • 1 Free-Range Egg

Breakfast Pizza:

  • 1 Mushroom, thinly sliced
  • 2 Rashers of Bacon, finely chopped
  • 2 Chipolata Sausages, chopped into small chunks,
  • 2 Free Range Eggs

To Make:

The Dough:

Combine all ingredients in a large bowl and mix to incorporate.

Turn out onto a work surface and knead for 5-10 minutes, until smooth and elastic. (This is quite a wet dough, but try not to add extra flour, as it will become more difficult to work with later on).

Once you think the dough is ready, coat your hands and the dough in olive oil and knead for a further few minutes, test that it is ready by poking the dough, it should spring back when it has been worked enough.

Leave to rest for 1-2 hours at room temperature.

Divide the dough into 5 pieces, each weighing around 170g. Form into tight balls and leave to rest while you prepare the rest of the ingredients.

Toppings:

For the tomato sauce: I just use a jar for convenience, but you can also make your own. Either way, reduce the sauce in a pan before using to remove as much liquid as possible, otherwise it can make the bottom of the pizza soggy.

For all toppings, have sliced mozzarella, basil leaves and cheddar cheese ready to use.

Put your pizza stone in the middle of the oven, and pre-heat to 200-220ยฐC.

Goats Cheese and Caramelised Onion Pizza

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Fry the onion in a pan for 10-12 minutes over a low heat until cooked though, then add the sugar and balsamic vinegar, continue cooking for a few minutes.

Taste the onions to make sure they are sweet or sour enough for you, then remove from the heat.

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the ham, caramelised onion, mozzarella, goats cheese and basil. Grate over the cheddar/parmesan cheese.

Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

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Spinach Ricotta and Lemon Pizza

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Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the mozzarella cheese, spinach, ricotta cheese and thinly sliced lemon. Top with grated cheddar/parmesan and fresh basil.

Slide into the oven, onto the pizza stone, and bake for 8-10 minutes.

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Carbonara:

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Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over 1tbsp of crรจme fraiche, then add the mozzarella cheese, bacon, and mushrooms. Top with the grated cheese and fresh basil.

Slide into the oven, onto the pizza stone, then crack the egg into the middle of the pizza.

Bake for 8-10 minutes.

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Breakfast Pizza:

Roll out one ball of dough with a rolling pin, and then stretch to the right shape with your hands.

Transfer to a chopping board liberally coated in semolina.

Spread over a thin layer of tomato sauce, then add the mozzarella cheese, bacon, mushrooms and sausage. Top with the grated cheese.

Slide into the oven, onto the pizza stone, then crack the eggs into the middle of the pizza.

Bake for 8-10 minutes.

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To Serve:

Transfer the pizzas to a serving board, and leave to cool for a few minutes before slicing and serving!

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Brunch Burritos

Eggs cracked into a spicy Mexican tomato sauce, topped with grated cheese, sour cream and coriander.

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The name of this recipe suggests that it should be eaten as a weekend breakfast, but it is equally suitable for a quick, easy, tasty and healthy (2 of your 5 a day!) weekday dinner.

I came up with this recipe when staying with my mum and dad who keep laying chickens in the back garden. We had a huge surplus of eggs one summer so I came up with this recipe as a way of using the eggs as the centre of a meal.

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Variations: Omit the chorizo for a vegetarian version or serve on a bed of wilted spinach for a healthier option!

Ingredients: Serves 2

  • ยฝ an Onion
  • 1 Clove of Garlic
  • 1 Chilli
  • 150g Chorizo Sausage (Optional)
  • 1 Red or Yellow Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tbsp All Purpose Seasoning
  • 1 Can of Chopped Tomatoes
  • 4 Free Range Eggs

To Serve:

  • Grated Cheddar Cheese
  • Sour Cream
  • Fresh Coriander
  • Guacamole
  • Lime Wedges
  • Tortilla Wraps

Fry the onions and Chorizo in a pan until cooked through, then add the finely sliced garlic and chilli.

Finely Slice the pepper and add to the onions, fry for a few more minutes.

Stir in the spices, then add the chopped tomatoes, along with a splash of water and cook for a further 5 minutes until the sauce has thickened and come together, season to taste.

Make a small well in the sauce and crack in an egg, repeat for the other three eggs in quick succession, so that they will all be cooked perfectly at the same time! Simmer for a further 5 minutes until the egg whites are completely cooked but the yolks are still runny. (If you prefer your eggs more cooked, you could put the pan under the grill for a few minutes at this point)

Grate over the cheddar cheese, spoon some soured cream into the pan, and sprinkle over the chopped coriander.

Remove from the heat and serve with warmed tortilla wraps, guacamole and lime wedges.