hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Mamma Mia!

Recipes with pizza dough

05Jul 12

Mozzarella and Tomato Calzone

Mozzarella and Tomato CalzoneA calzone is a folded pizza. I’ve had some that are literally a pizza folded over, and others that are like an English ‘pasty’, folded over and joined along the edge to for a self-contained pie. Calzones have often been used as a way of clearing up tasty leftovers, with tomato and mozzarella added to bind the whole lot together.

With today’s recipe, I’m keeping it ultra-simple, and sticking to just those two essentials: tomato and mozzarella, and a little shredded basil: red white and green, the colours of Italy!

You can obviously make as many as you need, and they actually taste fantastic cold, as well as hot, so you can make a few and store them in the fridge for those times when you just need to grab and go.

Eat with a peppery rocket and watercress salad and some nice cold beers. This stuff makes good couch eating; as it cools off, you can dispense with the cutlery and pick the pizza up and munch away, while you chill in front of the TV. It’s not all sophisticated living!

Ingredients:

  • Approx 250g of pizza dough, divided into two (Check out this gluten-free option for pizza crust.)
  • Flour, for dusting
  • 150-200g chopped tinned tomatoes (or half a jar of store-bought pizza sauce)
  • 250g mozzarella, sliced or chopped
  • 2 cloves of garlic, crushed and chopped
  • A handful of fresh basil leaves, roughly torn up or shredded
  • Salt and pepper

Preparation:

1 – If using tinned tomatoes, simmer for 15 minutes in a pan to reduce and thicken. If using pizza sauce, skip this part. Divide the pizza dough into two balls, and on a lightly floured surface, roll out two discs of between 20-30 cm in diameter.

2 – Divide the tomato sauce between the two pizza bases, leaving a 2.5 cm edge around the base. Add the garlic and mozzarella to one half of each pizza-base, before sprinkling over the basil leaves. Season with salt and pepper.

3 – Brush water around the edge of the base, fold over and seal, pressing your thumbs into the dough. Place on some baking foil, in a baking tray, prick in a couple of places with a fork, and cook at 200ºC for between 10-20 minutes. Basically keep an eye on them and remove them when the dough turns a beautiful pale gold.

Makes: 2 calzone pizzas
Total Time – Approx 45 minutes (preparation, 25 hours; cooking time, 20 minutes)

Continue reading
01Jun 12

Goats’ cheese pizza

Goat Cheese PizzaNow that you’ve got a stock of pizza dough at the ready, here’s one of my personal favourite toppings. I’m absolutely crazy about cheese, and goats’ cheese is one of my most loved varieties. In this recipe the sugary sweetness of caramelized onions complements the richly soft, tart tang of goats’ cheese perfectly.

Goats’ cheese goes well with any type of vegetable. Don’t believe me? After trying my goat cheese pizza, try this goats’ cheese and courgette cannelloni.

Basil can either be added, finely chopped, to the tomato sauce mix or, roughly torn, after cooking (or a bit of both!).

Ingredients:

  • 2 portions of pizza dough
  • 1 tablespoon of olive oil
  • 1 large white onion, halved and thinly sliced
  • 100g red bell pepper
  • 2 cloves of garlic, very finely sliced
  • 50ml tomato purée
  • 100ml passata (sieved tomato sauce)
  • 50g goats’ cheese, crumbled
  • 100g mozzarella cheese
  • Salt and pepper

Method:

1 – Firstly roll out two balls of pizza dough to the desired size and thickness, roughly quarter of an inch thick and about 10-12 inches in diameter is about what we go for.

2 – Turn the oven on to about 180ºC. Heat the oil over a low-medium heat in a heavy-based pan and add the onion and red pepper. Sauté for 3-4 minutes until golden, adding the garlic a minute or two from the end of the time you allow for the onions and peppers. You want the onion to soften up and turn golden without overcooking the garlic. When ready, remove from the pan and set aside.

3 – Turn up the heat and combine the passata and tomato purée in the frying pan. Over a high-medium heat, allow the tomato paste to combine and reduce, soaking up some of the vegetable flavours as it does so. After 3-4 minutes, the mixture will have thickened and reduced by about a third. Remove the pan and set aside.

4 – Place the rolled pizza bases on sheets of baking paper or foil, and place on baking trays. Spoon the tomato sauce over the bases, spreading evenly to within about half an inch of the edge. Add the onion, red pepper and garlic mix evenly over the tomato sauce before sprinkling the mozzarella and crumbled goats’ cheese over everything. Season with salt and pepper, and if you like add a very small sprinkle of olive oil.

5 – Bake for 10 minutes, then serve immediately.

Continue reading
21May 12

Pizza Dough

Pizza DoughPizza, thought of worldwide as a quintessentially Italian food, actually originated in Greece before spreading all around the Eastern Mediterranean. The word itself derives, in its Italian form, from the Latin term pinsere, meaning “to press”.

This flat form of bread also gives us the root for things like pitta. There are a lot of things you can do with pitta, such as Tamzin’s Taramasalata and Watercress Pitta. But whereas that has evolved into a kind of oval-shaped bread pocket, the Italian ‘pizza pie’ is usually a round base on top of which the ‘filling’ is piled. The modern form we now know worldwide is a Neapolitan creation, and in its authentic form is usually thin.

I favour making my own pizza bases. Making your own pizza from the bottom up makes for a much more satisfying meal than simply buying ready-made pizza bases and then putting your toppings on them.

Note: use ‘00’ pizza-making flour for your bases; it’s milled finer than ordinary bread-making flour and has a higher gluten content, making the perfect soft, light, springy pizza dough.

Ingredients:

  • 650 ml lukewarm water
  • 4 tablespoons of olive oil
  • 1 tablespoon of caster sugar
  • 15 g dried yeast
  • 1 kg of ‘00’ pizza flour
  • 1 teaspoon of salt

Method:

1 – Sieve the flour and salt onto a clean work surface, making sure it’s piled into a good little hill. Make a hole in the top of the hill, so it looks like an extinct volcano. Mix the olive oil, yeast and sugar into the warm water and allow to stand for several minutes.

2 – Pour the yeast mix into your dormant flour Vesuvius. With a fork, gradually work the flour into the liquid. Patiently do this step slowly, until all the flour is mixed in and the whole lot aggregates into a sticky ball.

3 – Wash your hands and dust them with flour, then knead the dough into a spongy ball. Pop it in a large flour-coated mixing bowl, and cover the bowl with a damp cloth. Leave this somewhere for an hour, in which time it should double in size.

4 – Make sure your work surface is clean, sprinkle it with a small amount of flour, and knead the dough a second time to remove some of the air from it.

5 – Divide the dough into as many helpings as you want pizza bases, and wrap any you won’t be cooking in clingfilm to refrigerate. You can also freeze the dough if you want to keep it longer. Only roll your bases out when you come to cook the pizza.

Continue reading

About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.