Pizza 4 Ways
Yesterday, we made pizza dough and ended up making 3 savoury ones and one sweet pizza. If you’re interested in finding out how to get creative with your toppings, continue reading.
Our first one was a not-so-common
Potato and Onion Pizza
Ingredients
2 Yukon Gold Potatoes (small)
½ Spanish Onion
1 Tbsp Mallia Seasoning (or your Italian Seasoning of choice)
1 tsp Salt
2 tsp Black Pepper
1 Tbsp Olive Oil
½ Cup Mozarella Cheese
¼ Cup Parmesan Cheese
½ Cup Sundried Tomatoes
1.5 Tbsp Parsley Oil (Recipe at the bottom)
Step by Step
1. Scrub and wash the potatoes. Use a mandolin to slice the potatoes about 1/8 inch thickness. If you have to use a knife and can`t go that thin, boil the sliced potatoes for about 8 minutes before moving on to the next step.
2. Slice the Onion thinly and add it to a bowl with the sliced potato. Add olive oil and spices to them, mix and let them marinate for about 5 minutes. If the potato is pre-boiled, be careful when mixing not to break them apart.
3. Use a pastry brush to lightly drizzle the Parsley Oil on the open dough (after it`s been placed in the baking sheet), don`t forget to do the crust!
4. Evenly spread the mozzarella, then the same with the potatoes and onions, and parmesan and cook at 490F for 7 minutes.
5. Take the pizza out of the oven, evenly spread the sundried tomatoes and cook for another 7-12 minutes or until the crust is golden and potatoes are cooked.
6. Let the dough rest for 2 minutes before cutting. Drizzle more Parsley Oil before serving.
Tip: For the leftovers add small pieces of cooked bacon or pre-cooked small pieces of sausage, rebake it for 5 minutes at 490F, then add a fried egg per slice to make it a breakfast pizza!
The next on the list was Tomato and Onion, this one is a more saucy pizza that has more umami flavour.
Tomato and Onion
Ingredients
½ Large Tomato (sliced ½ inch slices)
¼ Spanish Onion
1 Tbsp Parsley Oil
2-4oz Tomato Sauce (Recipe in the Pizza Dough Recipe!)
½ - 1 Cup Mozzarella
Black Olives to taste (optional)
Step by Step
1. Lightly drizzle parsley oil on the crust of the rolled-out dough.
2. Spread the Tomato Sauce evenly. Don`t worry about covering every bit of the bottom, in the oven it will even out. Too much sauce will make the dough soggy.
Tip: if you go over the crust, you will essentially have breadsticks with marinara sauce!
3. Slice the tomato and onion in about ¼ inch slices. Evenly spread half the Cheese over the sauce, add the fresh tomatoes and onions, black olives, and the rest of the cheese.
4. Drizzle the top of the pizza with more parsley oil.
5. Bake at 490F for 7 minutes, turn it 180 degrees and then cook for another 7-12 minutes or until the crust is tanned. Let it rest for 2 minutes before cutting.
Finally, we couldn`t not make a classic
Pepperoni Pizza
Ingredients
2-4oz Tomato Sauce
1 – 1 ½ Cup Tomato Sauce
15-25 Slices of Pepperoni
1 Tbsp Parsley Oil
Step by Step
1. Evenly spread the tomato sauce on the open dough. Make sure to go over the crust.
2. Add 2/3 of the cheese, pepperoni slices and the rest of the mozzarella.
3. Bake at 490F for 7 minutes, turn it 180 degreed and bake for another 8-13 minutes or until the crust is golden.
4. Let it rest for 2 minutes before cutting and drizzle parsley oil on the slices before serving.
Now for a sweet snack and a pure necessity of using the last banana we had – that was going bad – we honoured a Brazilian classic:
Banana and Dulce de Leche Pizza
Ingredients
½ - 1 Cup Nutella
1 Banana
½ Cup Dulce de Leche (Recipe at the bottom)
10g of Butter (optional)
Step by Step
1. Combine Nutella and Butter (optional) in a microwave-safe dish for 20-30 seconds. Spread it evenly with a spatula.
2. Slice the banana into ¼ inch slices and spread it evenly.
3. Bake for 7 minutes, turn it 180 degrees and then another 7-12 minutes or until the crust is cooked – this dough will be paler than the other because it was not drizzled with olive oil.
4. Let it rest for 4 minutes then use a piping bag to drizzle the dulce de leche on the cooked pizza. If you don`t have a piping bag, use a sandwich bag. Fill it with dulce de leche with one of the bottom corners facing down (that will be the tip), remove air from it and twist the top to close it. Cut the tip of the corner where the dulce de leche is and use as a piping bag always holding the top.
Let us know which one is your favourite!
Parsley Oil
Ingredients
3 Springs of Parsley (just leaves)
½ Cup Olive Oil
1 Garlic Clove (peeled)
Step by Step
1. Add all ingredients to a food processor or blender and combine until the parsley achieves the consistency you want.
Dulce de Leche
Ingredients
1 Cups of Milk
1/2 Cup Sugar
A pinch of Baking Soda
1/4 Cup Heavy Cream
10g Butter
Step by Step
1. In small pot, add all ingredients and stir. On low-medium heat, let the milk start to boil and start stirring with a rubber spatula constantly but slowly.
2. Continue to stir until the mixture is as dark as you want, we like it a little lighter so it`s easier to use (about 7-12 minutes).
3. Let it cool in a bowl before using.