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DAY 3 - LIGHT FRIED MOZZARELLA PIZZA AND SCRUMPTIOUS PEAR & GINGER CRUMBLE
Hi Everyone!
This is the first post by me, (Louie) so I thought I had better up the football talk! First of all I would like to point out that I am writing this BEFORE the England vs Italy game purely because I wanted to get a post out today rather than tomorrow. It is all logistics.
I think I am still in shock from yesterdays mauling of Spain at the hands of Holland. Brilliant header by Robin Van Persie, swashbuckling mazey run and finish by Benjamin Button himself Arjen Robben. Also, possibly the best player on the pitch just happened to be Blind. Daley Blind that is, another product of the famous Ajax youth system.
We have not been let down with the world cup this year with great wins from Costa Rica (doing England a potential favour), Colombia and Mexico. Mexico being the recipients of some pretty shoddy refereeing decisions, a constant unwanted theme thus far!
It was another super hot day in England so I made a last minute substitution of my meal. Originally I was going to do a proper English Steak and Ale pie, but it was diplomatically decided that this was going to be too hot and heavy for such a hot, sticky day.
I decided to change to a fried pizza recipe I came across. I had never had fried pizza before and read that it was much lighter than regular pizza so seemed perfect for the hot day without having to serve a salad. I couldn't leave out England and so decided to make a really nice refreshing Pear Crumble served with a naughty bit of Ben and Jerry's.
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| Letting the yeast take control |
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| Thinking about someone you don't like helps kneading |
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| Keep Rolling Rolling Rolling, HUH! |
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| Frying - Like a boss - In a Wok |
RECIPE LIGHT FRIED MOZZARELLA PIZZA
DOUGH (makes 8 pizzas)
INGREDIENTS
800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7 g sachets dried yeast
1 tablespoon golden caster sugar
650 ml lukewarm water
You can also freeze some of the dough for another day!
INSTRUCTIONS
1. Mix your sugar, water and yeast together in the measuring jug.
2. Slowly add this liquid mix to your flour either in a large bowl or on a clean surface.
3. Mix it with a fork, watching it whilst it changes from porridge in texture to a firm unforkable dough mixture
4. Knead the dough for 10 minutes then set aside and cover for 45 minutes to let the yeast do its thing and expand your dough. Be sure to cover your dough whilst you do this with either cling film or a clean tea towel.
TOMATO SAUCE
INGREDIENTS
1 clove garlic
1 small bunch fresh basil
Olive oil
400 g good-quality tinned plum tomatoes
Sea salt
Freshly ground black pepper
INSTRUCTIONS
1. Skin and chop your garlic into tiny little pieces and then heat in a generous amount of oil until the garlic is golden brown.
2. Add the basil, tomatoes and season with salt and pepper and leave to simmer for 20 mins.
3. Make sure smash your tomatoes to a paste texture so you can use it as a pizza sauce and then set to one side.
Toppings are completely optional I just used basil, oregano and mozzarella.
Once your dough has risen. Divide it into 8 - 10 pieces, roll into a ball and then roll it out till your pieces are a nice 0.5cm thick.
Fry your pieces in very hot olive oil for 30 seconds each side then place on a baking tray.
Add your sauce and topping then grill until golden brown with bubbling cheese.
RECIPE PEAR & GINGER CRUMBLE
CRUMBLE
INGREDIENTS
225 g plain flour
90 g caster sugar
1 pinch salt
1 teaspoon powdered ginger
115 g unsalted butter
FILLING
INGREDIENTS
100 g sugar
100 ml water
4 nice ripe pears, peeled, cored and cut into chunks
5 pieces stem ginger in syrup, finely chopped
juice and zest of plus extra for serving 1
INSTRUCTIONS
1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Sift the flour into a bowl and add the sugar, salt and ginger.
3. Cut the cold butter into chunks and rub it into the flour mix with your
hands until you get a mixture that looks like fine breadcrumbs.
This is the crumble topping.
4. To make the filling, boil the water and sugar together, then carefully
drop in the pear chunks and simmer gently for a couple of minutes.
5. Add the chopped ginger, the lime zest and juice to the pan and stir.
Spoon the mixture into one large ovenproof dish or four small ones.
6. Sprinkle the crumble topping over the top of the fruit, piling it high
in the middle of the dish and leaving space at the edge for the caramel
to bubble up.
7. Bake in the preheated oven for 25 to 30 minutes until the pears are
cooked and bubbling and the crumble is golden on top. Serve with custard
or a dollop of crème fraîche with lime zest grated over, if you like.
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