Margarita Pizza

I love using fresh ingredients on pizza, particularly herbs. I have become lazy and really need to clean up the garden and get back into growing what I can from home. This is my all time favourite pizza to make. It smells amazing while it is cooking and that smell hangs around for days. Recently I have lent towards using pre made pizza bases with whatever is on sale at the local supermarket. However, this is my dough recipe.  

Pizza Dough

Prep Time: 15 mins
Makes: 3 round doughs (or 2 of my rectangle)

Ingredients
375ml (1 1/2 cup) warm water
2 tsp dried yeast
Pinch of caster sugar
600g (4 cups) plain flour
60ml (1/4cup) olive oil, plus extra for brushing

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• Method
• 1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. 
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• 2. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

3. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Margarita Pizza

Ingredients
Pizza Base
Tomato Paste
Fresh Basil Leaves
Roma tomatoes/ vine ripened tomatoes
Finely diced garlic (optional)
Mozzarella cheese shredded


Method:
Preheat over to 200 degrees Celsius
Prep pizza base (as directions on packet or see above)
Smear tomato paste over base, sprinkle on garlic
Place whole basil leaves across base then add thinly slice tomatoes
Sprinkle on cheese to taste.
Cook fro 20 mins or until cheese is golden.
Serve warm with fresh salad and garlic bread.

Roast Pumpkin Sauce on Pappardelle...mmmm

I have been craving warm creamy sauces this winter. I have been meaning to share this recipe for a good while now but just keep forgetting to post it. I made this up for Scott and I one night. I love the creamy texture but next time would add more garlic and spice to off set the pumpkin flavour. I hope you enjoy and if you make any changes let me know. 

Roast Pumpkin Sauce on Pappardelle

Prep time: 15 mins

Cook time: 35 mins

Serves: 4

Ingredients

1.4kg of butternut pumpkin, cut into 2cm cubes

4 garlic cloves

3 tsp fresh thyme

100ml olive oil

500g pappardelle

2 tbsp of cream

185ml of vegetable stock (can also use chicken stock)

30g shave Parmesan Cheese

Method

1. Preheat oven to 180C. Place pumpkin, garlic, thyme and 60ml of olive oil in a large bowl and toss until pumpkin is covered. 

2. Season with salt. Transfer to baking tray and cook for 30 mins.

3. Cook pasta al dente, drain and return to pan, toss through olive oil and keep warm.

4. Place cooked pumpkin and cream in blender and process until smooth. Add warmed stock and process until smooth and combined. Season with salt and black pepper. 

5. Toss through warmed pasta, serve immediately with Parmesan cheese.   

On another note. 8 DAYS UNTIL MY WEDDING!!!! I may be getting excited, here is a hint of something else...