The traditional flavours of Italy can often be found blazing a trail through our kitchens as summer approaches. Bruschetta and minestrone soup are classics, but can in no way compete with the iconic pizza! The patron saint of Italian cuisine obliges us with a gentle restyling in these recipes.
Preparation time: 2 hours 15 min
Ingredients for 4 people:
- 400g sifted bread flour
- 200ml lukewarm water
- 20g fresh yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 200ml lukewarm water
- 20g fresh yeast
- 1/2 tsp salt
- 1 tbsp olive oil
Preparation:
1. Stir the yeast into the water and add the oil.
2. Place the flour into a large bowl and make a well in the middle.
3. Pour the liquid mixture in gradually. Lastly, add the salt.
4. Knead the mixture until it becomes consistent and no longer sticks.
5. Leave to rest at a minimum temperature of 24°C for 2 hours before using.
2. Place the flour into a large bowl and make a well in the middle.
3. Pour the liquid mixture in gradually. Lastly, add the salt.
4. Knead the mixture until it becomes consistent and no longer sticks.
5. Leave to rest at a minimum temperature of 24°C for 2 hours before using.
Goat's cheese pizzetta
Preparation time: 15 minutes
Cooking time: 10 minutes
Cooking time: 10 minutes
Ingredients for 4 people:
- Peeled, chopped tomatoes
- Mozzarella
- 1 goat's cheese
- 2 figs
- Olive oil
- 1 tsp caster sugar
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
- Mozzarella
- 1 goat's cheese
- 2 figs
- Olive oil
- 1 tsp caster sugar
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
Preparation:
1. Pre-heat the oven to 210°C.
2. Reduce the chopped tomatoes, caster sugar, dried oregano and balsamic vinegar in a little olive oil.
3. Roll out the pizza dough and cut it into small rounds, each about 5cm in diameter.
4. Place a little of the tomato mixture onto each pizzetta, then add a thin slice of mozzarella, a round of goat's cheese and a thin slice of fig.
5. Cook for 10 minutes.
2. Reduce the chopped tomatoes, caster sugar, dried oregano and balsamic vinegar in a little olive oil.
3. Roll out the pizza dough and cut it into small rounds, each about 5cm in diameter.
4. Place a little of the tomato mixture onto each pizzetta, then add a thin slice of mozzarella, a round of goat's cheese and a thin slice of fig.
5. Cook for 10 minutes.
Tip: Serve with rocket leaves.
Beef tomato pizza
Preparation time: 40 minutes
Cooking time: 25 minutes
Cooking time: 25 minutes
Ingredients for 4 people:
- Olive oil
- 1 tsp caster sugar
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
- 2 beef tomatoes
- 1 aubergine
- 1 courgette
- 1 mozzarella
- 1 tsp caster sugar
- 1 tsp balsamic vinegar
- 1 tsp dried oregano
- 2 beef tomatoes
- 1 aubergine
- 1 courgette
- 1 mozzarella
Preparation:
1. Pre-heat the oven to 210°C.
2. Reduce the tomato flesh, caster sugar, dried oregano and balsamic vinegar in a bit of olive oil.
3. Cut the vegetables and mozzarella into slices.
4. Spread the tomato mixture onto the rolled-out dough, then cover with mozzarella and vegetables.
5. Cook for 25 minutes.
2. Reduce the tomato flesh, caster sugar, dried oregano and balsamic vinegar in a bit of olive oil.
3. Cut the vegetables and mozzarella into slices.
4. Spread the tomato mixture onto the rolled-out dough, then cover with mozzarella and vegetables.
5. Cook for 25 minutes.
Tip: Add a few basil leaves 5 minutes before the end of the cooking time.
Red-fruit pizza
Preparation time: 30 minutes
Cooking time: 15 minutes
Cooking time: 15 minutes
Ingredients for 4 people:
- 6 tsp sugar
- Juice of one lime
- 1 punnet of strawberries
- 1 punnet of raspberries
- 200g fresh mascarpone
- 60g sugar
- 100g ground almonds
- Juice of one lime
- 1 punnet of strawberries
- 1 punnet of raspberries
- 200g fresh mascarpone
- 60g sugar
- 100g ground almonds
Preparation:
1. Pre-heat the oven to 180°C.
2. Add 6 tsp of sugar to the pizza dough when originally preparing it.
3. Lightly whip up the mascarpone and blend in the remaining sugar, lime juice and almonds. Keep cool.
4. Roll out the dough and cover it with the mascarpone mixture. Cover this with the strawberries (cut into halves) and the raspberries (whole).
5. Cook for 15 minutes.
2. Add 6 tsp of sugar to the pizza dough when originally preparing it.
3. Lightly whip up the mascarpone and blend in the remaining sugar, lime juice and almonds. Keep cool.
4. Roll out the dough and cover it with the mascarpone mixture. Cover this with the strawberries (cut into halves) and the raspberries (whole).
5. Cook for 15 minutes.
Tip: Serve sprinkled with lime zest.
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