Pizza

Whilst I do like a Pizza Express pizza, I also like a home made one from time to time.

Today we made mushroom and blue cheese;


onion relish, goats cheese and pepper pizza



anchovy and olive

along with a plain cheese pizza for Mr Fussy. Oh and some dough balls with garlic butter.

From start to finish it took about 90 mins to make the dough, prove it, top them and cook them.

You need:
700g plain flour
2 sachets easy blend yeast
about 350 ml warm water
3 tbsp olive oil

Mix together and knead for 10 mins (or cheat and use a food mixer) then leave to rest for about 15 mins. Roll out and top.

Toppings:
2 cans Provencal tomatoes (or don’t cheat and make a sauce by sauteeing an onion and some garlic in olive oil for 10 mins then adding a tin of chopped toms, some sugar, some balsamic vinegar, a sprig of rosemary, salt and pepper. Simmer for 20 mins till thickened then remove the rosemary and blitz to a puree.
Cheese
Vegetables

Bake the pizzas in a hot oven for about 30 mins.

For the dough balls, roll left over dough into balls and bake for about 10 mins. For the garlic butter mix 1 clove crushed garlic into 100g butter. Season to taste.

Ginger and Honey Snaps

I needed something different for Lex’s lunchbox next week and fancied giving these a whirl. My mum used to make the most delicious ginger snaps on a sunday and these are pretty close to what she used to make. It’s a recipe from Rachel Allen’s Bake. If you substitute the butter for vegan marge and the honey for maple syrup or golden syrup then you can make these vegan too. Bonus.

For about 20 cookies you need:
225g self raising flour
2 tsp bicarb
1 tsp ground ginger
1 tsp ground mixed spice
1/2 tsp ground cinnamon
100g caster sugar plus a couple of extra tablespoons for dusting
125g butter, cubed
100g runny honey

Lob everything apart from the honey into a food processor and blitz till combined. Warm the honey then pour into the dry ingredients. Mix, then press into discs, dust with sugar and bake in a hot oven (180 degrees) for no more than 10 mins (if they go too dark they will taste bitter. Eat.
Next time I make these I am going to omit the ground ginger and add some chopped, preserved ginger to dough. I might also use the syrup for the binding agent to give it an extra ginger kick.