A blog about Richmond upon Thames local issues by a local resident.
Monday, June 08, 2009
Ready for the pizza party!
I just came up with a new entertaining concept! As I bake bread almost every week, I just thought about doing a pizza party -it's the same dough after all! It's been a hit with the littlelings... and adults too.
SET UP - dough mix: 1 kg strong white bread flour, 35g fresh levure, 3 tbs olive oil, 450 water - knead (see previous posts on bread) - let prove for 2h, cover with linen - shape some dough balls, about the size of a tennis ball - let prove 1h - set-up all the ingredients, see picture --> creme fraiche, chopped oignons, lardons --> origan --> tomato passata --> seafood mix --> chorizo, ham --> mozarella, blue chees, goat cheese, emmental (not cheddar!), parmesan for a 4 cheese pizza --> anchovies, capers, olives --> spinach, mushrooms, peppers, fresh basilic (add at the end, just like rocket) --> fresh and cooked eggs --> etc, check the picture
THE PARTY Start with baking small sough balls, about the size of a wallut, dunked in oil and chopped gardlic for the aperitif. You can also bake some brushettas by stretching some of your dough balls, brushing with olive oil and adding chopped tomatoes, oregano and basil, salt and pepper You will then need two baking trays, abundantely floured or with a silicon cooking mat. Each guest makes their own piza and bakes it in a very hot oven. Just keep in mind that the best pizze are often the simplest one -avoid the dog's dinner by setting the example!
SOME SUGESTIONS (MAYBE BEST TO WRITE A RECEIPE LIST BEFORE) - passata, anchovies, capers, seafood, origan, pepper (no cheese on seafood for traditional Italian pizze though I am not too sure about where this rule comes from) - four cheese (see above), on a tomato base, no salt! - creme fraiche (no tomato), oignons, parsley, pepper (no salt) - tomato base, chorizo, mozzarella, peppers - Florentina: tomato base, lardons raw egg (w/o the shell ;-), capers