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Cheats Pizza, 3 delish salads Recipe

   
 

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     Cheats Pizza, 3 delish salads

Category   Entrees - Maindishes
Sub Category   None
Servings   4 pers.
Preptime   45 min.

Ingredients
Pizza - 1 1/2 mug of self raising flour - extra for dusting
1/2 mug of tepid water
Topping- 1 x 400 g tin of chopped tomatoes
few springs fresh basil
1/2 clove of garlic
red sine vinegar
1/2 or 125 g Mozzarella
parmesan cheese
8 slices of salami
 
1 tsp fennel seeds
1/2 fresh red chilli
Rocket salad- 100 g wild rocket - 1/2 lemon
Tomato salad- 500 g mix of tomatoes
1/2 fresh red chili
few springs fresh basil - 1 tbsp balsamic vinegar - 1/2 garlic
Mozzarella salad- 1 1/2 or 125 g Mozzarella balls
1/4 jar green pesto - few springs fresh basil
1 lemon

Instructions
TO START Get all your ingredients and equipment. Turn the grill to full whack. Put a large (30-32cm diameter) ovenproof frypan on low heat. Put on the standard food processor blade attachment. TOMATO SALAD Scrunch the cherry tomatoes in a bowl with your hands. Roughly slice the larger tomatoes and add to the bowl. Finely slice the chilli and add, then tear in the larger leaves from some of the basil. Add 3 tablespoons extra virgin olive oil and 1 or 2 tablespoons of balsamic vinegar, then season. Finely grate in the garlic. Mix and take to the table with some smaller basil leaves on top.
PIZZA Turn the heat under the frypan up to high and dust a clean surface with flour. Put 1 1/2 mugs' worth of flour into a food processor, then half-fill the same mug with tepid water and add to the flour with a pinch of salt and a lug of olive oil. Whiz until smooth, then tip on the floured board. Sprinkle the top of the dough and the rolling pin with flour (it will be quite wet, so be generous). Roll the dough to a 1cm thickness. Drizzle olive oil into the pan, then dust dough with flour again and very lightly fold it over into a half-moon shape. Lightly fold the half-moon in half, then move the dough to the pan and unfold it, pushing it down into the sides of the pan. If you don't have a big enough pan, halve the dough and make two pizzas.
TOPPING Put a third of the tinned tomatoes in a blender with a few sprigs of basil, 1/2 a peeled clove of garlic, a splash of red wine vinegar, a drizzle of extra virgin olive oil and a pinch of salt. Whiz until smooth. Pour over the middle of the pizza base and spread out evenly. Tear mozzarella into small pieces and dot around the base. Finely grate a layer of Parmesan over, then top with the salami slices. I like to bash the fennel seeds in a pestle and mortar and finely chop the chilli, then scatter over the pizza. Put the pan under the hot grill for 4 or 5 minutes, until golden and cooked through.
MOZZARELLA SALAD Tear mozzarella into chunks and arrange on a large platter. Spoon a little pesto over each chunk. Sprinkle with pepper and pick over the basil leaves. Finely grate over some lemon zest and drizzle with extra virgin olive oil. Take to table. ROCKET SALAD In a bowl, drizzle rocket with extra virgin olive oil, squeeze in the juice of 1/2 a lemon and season with salt and pepper. Toss the rocket with your hands, then take to the table. PIZZA Remove it from the grill, transfer it to a wooden board and scatter over the reserved baby basil leaves. Drizzle over extra virgin olive oil and take straight to the table.


Originally Submitted
5/21/2015





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