Meat-Free Mondays: Pizza


Homemade Pesto:


3


Last Sunday I vis­ited the The Arts on Main Food Mar­ket. It’s an enjoy­able mar­ket with a lovely garden area to eat in. I bought a grow-it-your-own white-Oyster-mushroom kit, won­der­ful cheese from the Pepe Char­lot stand and a ton of fresh organic basil from the Mon­aghan Farm stand for only R9 – for over 50g.


The basil was so beau­ti­ful I just had to make some pesto


1


Pesto:


1 gar­lic clove, crushed

50g fresh basil leaves

2 table­spoons pf pine kernels

120ml extra vir­gin olive oil

2 table­spoon of freshly grated Parmesan

salt & freshly ground black pepper


Put the gar­lic, basil and pine ker­nels in a blender or food pro­cessor and blitz to a puree, gradu­ally adding the olive oil. Add the Parmesan and blend again. Sea­son with salt and pepper.


2

But­ter­nut, Red Onion Pizza with Homemade Cheese and Homemade Pesto:


22


After the anti­pasti plat­ter I had some cheese left over, I also had all that basil pesto so I decided to make a deli­cious pizza. Homemade piz­zas are a great way to use up left-over ingredients.


You don’t have to make your own dough, since I had a week of mak­ing my own cheese and pesto I felt like mak­ing my own dough too. If the urge does not come to you, ready-made bought dough or ready-made pizza bases will do well too.

Dough:


Enough for 2–3 pizzas


450g Flour

tea­spoon of salt

1 and ½ tea­spoons of dry yeast

300ml tepid water

tea­spoon of sugar

2 table­spoons of olive oil.


Place flour into a large bowl, stir in the salt. Add the dry yeast and sugar to the tepid water. Once the yeast is dis­solved add the water a bit at a time to the flour. Use your hands to rub out any flour lumps. Once all the water is com­bined add the olive oil and begin to knead the dough. Knead for 5 minutes or until the dough is nice and elastic. Place the dough into a bowl, cover with cling-film and leave to prove for 1 hour. Once the dough has proved, knock it down and divide it into 2–3 balls. Leave in the fridge until you are ready to make your pizzas.


*Note: if the dough seems too dry add a little more water.


19


Top­pings:


tomato pas­sata or tomato puree

roas­ted butternut

roas­ted red onion

Pro­volone cheese, grated

homemade cheese, crumbled

homemade pesto


Pre-heat oven to 200 degrees Celsius


Roll dough into a thin pizza base. Place tomato pas­sata or tomato puree on top of the rolled base. Place Pro­volone and homemade cheese on. Place the roas­ted but­ter­nut and roas­ted onion on top. Bake in the oven for 10–15 minutes or until the cheese is melted and the pizza base is cooked. Place a couple of spoon­fuls of pesto on top of the pizza. Serve, and eat.


Homemade Pesto:

 

Last Sunday I vis­ited the The Arts on Main Food Mar­ket. It’s an enjoy­able mar­ket with a lovely garden area to eat in. I bought a grow-it-your-own white-Oyster-mushroom kit, won­der­ful cheese from the Pepe Char­lot stand and a ton of fresh organic basil from the Mon­aghan Farm stand for only R9 – for over 50g (only leaves).

 

The basil was so beau­ti­ful that I just had to make some pesto

 

Pesto:

 

1 gar­lic clove, crushed

50g fresh basil leaves

2 table­spoons pf pine kernels

120ml extra vir­gin olive oil

2 table­spoon of freshly grated Parmesan

salt & freshly ground black pepper

 

Put the gar­lic, basil and pine ker­nels in a blender or food pro­cessor and blitz to a puree, gradu­ally adding the olive oil. Add the Parmesan and blend again. Sea­son with salt and pepper.

 

But­ter­nut, red onion pizza with homemade cheese and homemade pesto:

 

After the anti­pasti plat­ter I had some cheese left over, I also had all that basil pesto so I decided to make a deli­cious pizza. Homemade piz­zas are great way to use up left-over ingredients.

 

You don’t have to make your own dough, since I had a week of mak­ing my own cheese and pesto I felt like mak­ing my own dough too. If the urge does not come to you, ready-made bought dough or ready-made pizza bases will do well too.

 

Dough:

 

Enough for 2–3 pizzas

 

450g Flour

tea­spoon of salt

1 and ½ tea­spoons of dry yeast

300ml tepid water

tea­spoon of sugar

2 table­spoons of olive oil.

 

Place flour into a large bowl, stir in the salt. Add the dry yeast and sugar to the tepid water. Once the yeast is dis­solved add the water a bit at a time to the flour. Use your hands to rub out any flour lumps. Once all the water is com­bined add the olive oil and begin to knead the dough. Knead for 5 minutes or until the dough is nice and elastic. Place the dough into a bowl, cover with cling-film and leave to prove for 1 hour. Once the dough has proved, knock it down and divide it into 2–3 balls. Leave in the fridge until you are ready to make your pizzas.

 

*Note: if the dough seems too dry add a little more water.

 

Top­pings:

 

tomato pas­sata or tomato puree

roas­ted butternut

roas­ted red onion

Pro­volone cheese, grated

homemade cheese, crumbled

homemade pesto

 

Pre-heat oven to 200 degrees Celsius

 

Roll dough into a thin pizza base. Place tomato pas­sata or tomato puree on top of the rolled base. Place Pro­volone and homemade cheese on. Place the roas­ted but­ter­nut and roas­ted onion on top. Bake in the oven for 10–15 minutes or until the cheese is melted and the pizza base is cooked. Place a couple of spoon­fuls of pesto on top of the pizza. Serve, and eat.

 



  1. That looks deli­cious, Kristy. Beau­ti­ful pics!
    Just one ques­tion: what kind of cheese could one sub­sti­tute for the home-made you used here?
    Love the idea of home-made, but feel­ing lazy. ;)

    [Reply]

    Kristy Reply:

    Ricotta is a good cheese to use as an altern­at­ive. Last week I had a burst of energy hence the homemade cheese, dough and pesto, but you don’t have to make your own cheese as it is a little time consuming.

    [Reply]

    Comment by Clarien on March 22, 2011 at 2:04 am

  2. Thanks :) Will try!

    [Reply]

    Comment by Clarien on March 24, 2011 at 1:31 am

  3. So impressed that you made your own cheese! And I have to say, noth­ing beats homemade pizza dough. This is def­in­itely my type of pizza — I love the fresh fla­vours and the bright colours.

    [Reply]

    Kristy Reply:

    Thanks Marissa. I have to agree with you, homemade pizza dough is far bet­ter than the bought stuff; cheese, on the other hand, is bet­ter bought form the shops. It was fun mak­ing, a little time-consuming, but glad I tried it. I want to make some moz­zarella soon — just wait­ing for my ren­net to arrive — that will be far more chal­len­ging and I think more rewarding!

    [Reply]

    Comment by Marisa on March 24, 2011 at 5:29 am