Tonights vegie box dinner: pizza! Im not someone who does routine very well, but weve managed to establish a couple of partial routines in the BB kitchen - Monday is soup night, and Friday is pizza night. However, with the lovely basil in the box this week I couldnt help myself... The three pizzas are riffing on the same theme - putting fresh raw ingredients on top of a cooked pizza. Clockwise from left: potato pizza with pickled red onion, mexican pizza topped with a fresh garden salsa, and the oldest and arguably best pizza - margherita! Potato pizza: with the mandolin/v-slicer, cut super-thin slices of potato (this weeks potato, King Edward, is perfect as it crisps up really easily). I left the skin on, as it gives a nice look on the pizza... Then simply array them across the base and sprinkle on a little rock salt (the little bursts of saltiness are a delight), and give it a little spray with cooking oil (olive oil spray would be best) to assist with crisping - then just pop it in the oven at pizza temperature, which is as hot as your oven will go, until the potatoes brown and crisp. The pickled red onions are a family favourite - using the vslicer again, thinly slice a small onion and put it in a container with a lid with a pinch of salt. Shake it all about, add the juice of a lemon, and shake it again. Then just leave it for ten minutes or so. Theyre beautiful in sandwiches and salads, and will last for a week or two in the fridge. Mexican pizza: this ones not super-vegbox related, but yummy! Spread adobo sauce (the stuff that the chipotle chillies in a can come in) on the base, and arrnage some corn kernels on top, then on top of that arrange thinly sliced zucchini and some halved tomatillos. Sprinkle with dried oregano and whole cumin seeds, then top with mozzarella. The garden salsa is just a mix of heirloom tomatoes and peppers from the garden with a squeeze of lemon juice (lime would be better) and a little mint. Margherita: for a pizza with three essential ingredients, this one sure has many variations. For this one, I put a handful of basil leaves and two cloves of garlic on a chopping board, sprinkled over a generous pinch of salt, then chopped, chopped and chopped until a similar consistency to pesto. I mixed the garlic/basil paste with a cupful of grated mozzarella, and topped the pizza base with it, then cooked that. Once the cheese was nice and brown, I simply shaved over some fresh tomato with the vslicer (if youre going to get a bit of kit out of the cupboard, you might as well go the whole hog!!)
Posted on: Sun, 16 Mar 2014 08:31:30 +0000
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