so, today was nowhere near as hot as yesterday. still really still, but bearable. today my dearest cousin arrived from oh-so-far-away in another state of australia. sorry, i mean austraya. gotta have the bogan influence there.
when max arrived (the cousin, that is), my mother informed that “josie only cooks healthy stuff now”, to which i can only assume he groaned. or made some other sound of extreme miscontent. well dear max, you’re just gonna have to deal with it. though, i did promise him lasagna tomorrow. i think i might actually put meat in some of it for him. if he’s lucky.
so, tonight we had pizza. with a twist. or a slight crumble here and there anyway. i present to you:
pizza – traditional (well almost) and anything but.
this base recipe i adapted from the packet of my high-protein pizza flour. this is something i really recommend buying if you want a pizza base that doesn’t fall apart too easily.
ingredients (makes enough for 5 thin pizza bases)
- 1 1/2 cups high-protein pizza flour. i use lighthouse brand.
- 3 cups wholewheat bakers flour
- 2 tsp salt
- 3 tsp yeast
- 2 cups lukewarm water
- 4 tsps olive oil
- combine flour and salt in a large bowl
- mix yeast with a little water until a thick paste is formed and then add to the rest of the water.
- make a well in the centre of the flour mixture and add yeast mixture and olive oil.
- use a spoon to combine the flour and liquid until it comes together enough to knead.
- tip mixture onto bench and knead until it comes together in a ball.
- place in a large clean bowl sprayed with oil and cover with a damp tea towel for about 3 hours (or until it had at least double. just basically as long as you can feasibly leave it.)
pizza 1 – tomato sauce, mushroom, capsicum, zucchini, cauliflower
tomato sauce (makes enough to thinly cover three pizzas)
- two dessert spoons tomato paste
- two tomatoes chopped finely
- a handful of basil chopped finely
- combine ingredients in small saucepan. heat on medium low until tomato have melted down a chunky sauce is formed.
assembling the pizza
- roll out dough for three bases as thinly as you can without breaking it. place on oiled pizza trays. cook in 220 degree oven (C) for about 10 mins.
- remove base from oven and spread on tomato sauce.
- slice zucchini into thick-ish strips. slice capsicum into thin strips. cut cauliflower into small chunks. cut mozzarella into think chunks or grate. put all toppings onto pizza and cook for a further 10-15 mins.
pizza 2 – the uber healthy one with hummus (sort of) sauce, zucchini, capsicum, sunflower seeds, cauliflower, tofu and basil
- 1 400 g can of chickpeas
- 1 lemon juiced
- 2 handfuls of basil, roughly chopped
- place ingredients in small blender and blend until smooth. add water if further liquid is needed. it won’t be like real hummus. there’s no tahini or garlic in this one.
assembling the pizza
- roll out dough for 2 bases as thinly as you can without breaking it. place on oiled pizza trays. cook in 220 degree oven (C) for about 10 mins.
- remove base from oven and spread with hummus-stuff.
- slice zucchini into thick-ish strips, slice capsicum into thin strips, cut cauliflower into small chunks, cut tofu into thin squares/rectangles, cut basil roughly. cover base with toppings and sprinkle with sunflower seeds.
author’s note: max (the fussy eater) along with my five-year-old sister grace (also quite fussy) had the tomato base pizza topped with cheese and pineapple chunks. sometimes it’s just easier to play it safe. too many veggies can be overwhelming i guess.