Pizza

Maree's thin crust pizza dough

3 tsp yeast

3 cups high grade flour

1 tsp salt

1 1/2 tbsp olive oil

1 cup of tepid water

Add ingredients in order wet to dry or dry to wet according to breadmaker
1. Put on dough setting
2. Add toppings
3. Cook in oven 20 mins at 200 degrees C or on pizza stone 11 minutes

Jennie's cauliflower pizza

Put a head of cauliflower in a processor then microwave it for 4 mins.

Put in a dry clean tea towel to squeeze out all excess moisture.

Mix in 1/2 tsp of dried basil, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/4 c grated Parmesan cheese and 1/2 c mozzarella.

Salt and pepper.

Lastly add one egg and mix thoroughly.

Line an oven tray with baking paper and spray with cooking spray.

Flatten the mixture on to the sheet as one big base or smaller ones. Keep them compact and about 1/4 inch thick. Bake about 15-20 mins at 260 C until golden on top. Then take them out and put your toppings on and cook until done. (5-7 mins)

Let them sit for about 3mins so the cheese in the base cools and keeps the base together.

Pizza Toppings

Pizza tops (add toppings in order of recipe below)

Capricciosa pizza

mozzarella cheese

shaved ham

button mushrooms, sliced thinly

char grilled artichokes, halved, drained

seeded black olives

Quattro formaggi pizza

bocconcini cheese sliced thinly

finely grated parmesan cheese

coarsely grated fontina cheese

gorgonzola cheese, crumbled

needs a thin base

Wild mushroom, brie & walnut pizza

tomato passata sauce

garlic

oyster, shitake mushrooms cooked until tender with garlic

grated mozzarella cheese

walnuts, roasted, chopped coarsely

brie cheese cut into wedges

Pizza dough (you could make this or use dough made in the breadmaker

1 1/2 cups flour

1 tsp dried yeast

1 tsp caster sugar

1 tsp fine salt

1 tbsp olive oil

1/2 cup warm water

Combine flour, yeast, sugar and salt in a medium bowl
Make a well in the centre
Stir in oil and enough of the water to mix to a soft dough
Knead dough on floured surface for 10 mins or until smooth and elastic
Place dough in large oiled bowl
Cover and stand in a warm place for 1 hour or until dough doubles in size
Turn dough onto floured surface. Knead until smooth

Tomato, zucchini and Kale pizza

2 large wholemeal pita breads

1/2 cup pesto (Basil pesto is great)

1/2 cup Greek yoghurt

2 tomatoes, thinly sliced

2 courgettes, thinly sliced

80 g mozzarella, thinly sliced or cubed

40g ricotta

salt and pepper

100g kale

basil to serve

Preheat oven to 240 degree C
Place pita bread on large oven tray
Mix the pesto and yoghurt together and spread evenly on the bases
Top with tomato, zucchini, mozzarella, ricotta, salt and pepper
Cook for 6 mins, add the kale and cook for a further 3 mins or until crisp and golden
Top with basil leaves

Mushroom, roasted garlic and cannellini bean pizza

1 head garlic, broken into cloves

400g can cannellini beans, rinsed and drained

2 tbsp water

sea salt flakes

1 leek thinly sliced

500g mushrooms, sliced

2 tbsp thyme leaves, chopped

2 tsp olive oil

cracked black pepper

2 large wholemeal pita breads

200g bocconcini, torn (or 80 g mozzarella, thinly sliced or cubed)

100g kale

Preheat oven to 240 degree C
Place garlic cloves on a piece of aluminium foil, wrap to enclose, place on an oven tray and cook for 20 mins or until garlic is tender
Squeeze garlic into a food processor, add cannellini beans, water and salt, process for 1 minute or until smooth
Place leek, mushroom, thyme, oil, salt and pepper on an oven tray and toss to combine
Cook for 12 mins or until tender
Place pita bread on large oven tray, spread with the bean puree
Top with the mushroom mixture, bocconcini or mozzarella
Cook for 6 mins, add the kale and cook for a further 3 mins or until crisp and golden

Eggplant and caramelised onion pizza

2 large onions, thinly sliced

1 tbsp maple syrup

1 tbsp olive oil

salt and pepper

3/4 cup tomato puree

1 clove garlic, crushed

2 large wholemeal pita breads

1 eggplant, thinly sliced

250g cherry tomatoes, sliced

2 tbsp capers

3/4 cup finely grated parmesan, plus extra to serve

1 cup baby spinach leaves

Preheat oven to 240 degree C
Place onion, maple syrup, oil, salt and pepper on large oven tray and toss to combine
Cook stirring halfway, for 15 mins or until golden and tender
Place the tomato puree, garlic, salt and pepper in a medium bowl and stir to combine
Place the pita breads on 2 large oven trays
Spread with the tomato mixture and top with the onion, eggplant, tomato, capers and parmesan
Cook for 8-10 mins or until crisp and golden
Top with spinach, extra parmesan and salt and pepper

Brussels sprouts, ham and ricotta pizza

1/2 cup tomato puree

1 clove garlic crushed

salt and pepper

400g Brussel sprouts, thinly sliced

2 tsp olive oil

2 large wholemeal pita breads

150g shaved ham, torn

2 long red chillies, thinly sliced

3/4 cup finely grated pecorino (or cheese), plus extra to serve

1/2 cup ricotta

Preheat oven to 240 degree C
Place the tomato puree, garlic, salt and pepper in a medium bowl and stir to combine
Place the brussels sprouts, oil, salt and pepper on a large oven tray and toss to combine
Cook for 6-8 mins or until tender
Place the pita breads on 2 large oven trays, spread with the tomato mixture and top with the Brussels sprouts, ham, chilli, pecorino and ricotta
Cook for 8-10 mins or until crisp and golden, top with extra pecorino to serve

Sweet potato, labne and kale pizza

800g kumara, peeled and cut into 1cm cubes

1 tbsp oilive oil

1 clove garlic, crushed

salt and pepper

2 large wholemeal pita breads

3/4 cup labne (yoghurt cheese)

6 sprigs oregano

80g soft goats cheese, crumbed (or Feta)

80g baby kale leaves

Preheat oven to 240 degree C
Place kumara, oil, garlic, salt and pepper on a large oven tray and toss to combine
Cook stirring half way for 12-15 mins or until tender and goldend
Place the pita breads on 2 large oven trays, spread with labne and top with kumara, oregano and goat's cheese
Cook for 8-10 mins or until crisp and golden
Drizzle with extra oil and top with kale, salt and pepper

Pizza CapricciosaDish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques, t

Mushroom and Caramelised onion pizza

Caramelised onion

2 tbsp olive oil

1 tbsp butter

3 large brown onions, sliced 1 cm thick

2 cloves garlic, crushed

2 tsp finely chopped fresh thyme

sea salt and ground pepper

2 tbsp brown sugar

2 tbsp balsamic vinegar

3/4 cup caramelised onion

3/4 cup mozzarella cheese

250g mushrooms thinly sliced

parmesan grated

parsley

olive oil

Brush dough with olive oil
Sprinkle with cheese
Spread over the onions
Toss the mushrooms with a little olive oil and season
Scatter over the pizza
Grate over parmesan

Heat the oil and butter in a large saute pan and add the onions, garlic and thyme
Season generously, cover and cook for 15 minutes, stirring occasionally, until softened
Add the sugar and vinegar and continue to cook until deeply golden and glossy

Chicken Pizza toppings

pesto

tomato

black beans or kidney beans

spinach

roasted garlic

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