Like most pizza lovers, my family and I usually eat pizza made with tomato base, top generously with mozzarella cheese. For a slight twist, there is no tomato used in Pizza no. 1. Instead, an Italian cheese, Taleggio is used as a major topping for this pizza.
When I had my first sniff on Taleggio, being freshly bought from the market, I was afraid that my family wouldn't like this cheese because of its strong aroma. In contrast, the baked version of Taleggio on our pizza has a very mild flavour with an unusual fruity tang that makes our pizza extra delicious.
What's next? Dessert, of course! For Pizza no. 2, I've created an easy, sweet and kiddy version of pizza using digestive biscuit as my pizza base and lots of lollies and marshmallows as my pizza toppings. No doubt that these "pizzas" are extra-yummy especially when the marshmallow toppings are freshly toasted!
|One slice is never enough...just eat the whole lot!|
Here's the Potato and Taleggio Pizza recipe from Australian GoodFood magazine May 2010 issue
(with my modifications in blue)
make 4 x 28cm pizza bases
7g dry yeast
1/2 tsp sugar
325ml lukewarm water
500g bread flour, plus extra to dust
2 tsp salt
1/2-1 tsp olive oil
1. Dissolve yeast and sugar in lukewarm water. Stand for 10 min or until frothy.
2. Sift flour and salt onto a clean work surface to form a mound. make a well in center and pour in yeast mixture. Using hands, mix until well combined. Knead for 5 mins, until smooth and elastic. Roll dough into a ball.
3. Dust a large bowl with extra flour. Place dough in a prepared bowl and brush with a little oil to
prevent a crust forming. Cover with a clean tea towel and stand in a warm place for 2-3 hrs, until doubled in size. Divide dough into 4 portions. Roll each into a ball.
For 1 x 28cm round pizza:
1 tbsp extra virgin olive oil, plus extra to brush
100g potato, very thinly sliced
1/4 quantity basic pizza dough
1 cup (100g) grated fresh mozzarella
60g Taleggio cheese, cut into cubes
1 garlic clove, thinly sliced (I didn't add this)
1. Preheat oven to 200°C fan forced. Brush a 30 cm pizza tray with extra oil.
2. Place potato slices in a baking dish. Drizzle over oil and toss to combine. Bake for 15 min or until potato is just tender.
3. Place dough on a lightly floured surface and use hands to flatten. Gently push out dough with
fingertips to form a 5 mm-thick round with a slightly thicker edge to prevent topping running off. Place on prepared tray.
4. Scatter over mozzarella, leaving a 2cm border. Top with Taleggio cheese and potato slices, then scatter over garlic (I didn't add any garlic into my pizza). Season with salt. Bake for 15 min, until base is crisp and golden and potato is cooked through. Season with pepper, cut into wedges and serve.
And this is how I made these Lolly Pizzas:
- Use Digestive biscuits or any equivalent kind of sweet crackers or biscuits such as Graham crackers or Marie biscuits as pizza bases.
- Spread 1/2-1tbsp of berry jam onto each base. Amount of jam vary depending on individual taste and size of the biscuits or crackers.
- Sprinkle the lollies or chocolate chips (roughly chopped or miniature size) onto the base as desired and top with generous amount of roughly chopped marshmallows.
- Lightly toast pizza with only top heating in the oven for 3-5 min. Remove them from the oven when the marshmallows turn golden brown.
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