Finished Pizza
Finished Pizza
Finished Pizza

… but not as we know it.

This is going to be a new, but irregular, section of the blog as I’ve been asked by quite a few of my followers on various social media for the recipes of what we cook and I thought it would be nice to have them all in an easily searchable area.

A lot of the recipes are going to be veggie with a few fish recipes thrown in for good measure, I’m also not going to judge you on portion sizes as sometimes we can eat the whole pizza and sometimes we save some, and this is the same for the other recipes.

If we’ve taken the recipe from a cook book and have adapted it, I’ll credit the cook book and discuss the changes we’ve made to it, but both of us have been cooking for so long and really enjoy food quite a few of these are from our own heads or from recipes from the mists of time (the 80s!).

Most of the recipes are quite simple and use a lot of the vegetables that are grown on the allotment and we do try to be as seasonal as possible.

The first recipe up here is one that I think we may have found in an old Guardian weekend article in the 90s, but we just aren’t sure anymore but it was an easy recipe to remember.

As I said this is going to be an irregular feature, but I’m really looking forward to sharing these recipes with you.

    for the pizza base:

  • 250g strong white bread flour
  • 7g dried activated yeast
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 150ml hand-warm water
  • 1 tablespoon olive oil
    for the topping:

  • 2 large cooking apples
  • 2 medium red onions
  • 200g goat’s cheese, cut into small bits
  • a few sprigs of thyme
  • freshly ground black pepper

Making the pizza base

Put all the dry ingredients into a big mixing bowl and thoroughly combine and make a well in the centre. Add the oil and water to the well and using your hands or a large butter knife combine all the ingredients into a soft slightly moist ball.

Turn out onto a floured surface and knead for several minutes until the ball of dough is smooth and bouncy. Put in lightly floured bowl, cover with a tea towel and let rise in a warm place for about 1½ hours.

In the last 20 minutes of the rising time put the oven on to 230°C and oil a swiss roll tin or appropriate sized baking sheet. After the rise put onto lightly floured surface and knead for a minute or so then using a rolling pin roll out to fit the sheet ready to put the topping on.

Making the topping

Once you’ve put the bread onto rise start the topping. Peel, top, and tail the onions then cut into wedges. In a large pan add a couple of knobs of butter and a tablespoon of olive oil and heat to a medium heat. Add the onion edges and start gently frying for about 8 minutes.

As the onions are gently cooking; core and peel the apples, cut them into small wedges then add them to the onions and cook for about another 5 minutes until a little bit of colour comes to the apples.

Putting it all together

Once the base is on the baking sheet, add the onions and apples and spread all over. Dot the top of the pizza with the goat’s cheese and the thyme.

Cook in the pre-heated oven for approximately 20 minutes until the base and topping are browned and look cooked.

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