Lockdown Larder – Day 42

42 = the answer the life, the universe and everything = pizza!

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It was a good night for pizza. We had a couple of leftover frankfurters in the fridge, along with plenty of mushrooms, and enough mozzarella to sink a small ship. I used the Izzy’s Pizza recipe from before (see below), and left the breadmaker to take care of the kneading and rising. As before, I only used half the dough, and left the rest of it bagged in a Ziploc in the fridge.

We ended up with 3 pizzas, one flat garlic-cheese pizza, and one we call out foldy-over garlic bread. It’s probably close to a calzone pizza, but we devised the assembly ourselves.

Roll out a small ball of dough (the size you’d use for a pizza), and spread half of it with garlic butter. Sprinkle a generous handful of grated cheese on the buttered half. I use a mix of grated mozzarella and grated cheddar. Then fold the top over, to look like a pastie / calzone.

Slip it onto a baking tray and smear with more garlic butter, and sprinkle with more grated cheese, then bake for up to 8 minutes.

I didn’t think to take a picture of the pre-baked foldy-over garlic bread, but here is the remnants of the one I made, sharing the tin with some pizza slices.

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The garlic bread disappeared about 2 minutes after this photograph!

It comes out with crispy edges, and a deliciously gooey melted-cheese-garlic-butter centre. DEE-LISH-OUS!

With so much dough leftover, we *might* try a dessert pizza after dinner tomorrow. Maybe…

 

*

 

New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊

 

Izzy’s Breadmaker Pizza Dough

 

Makes around 8 thin-based pizzas

1.5 cups of warm water

2 glugs of olive oil

0.5 teaspoon salt

4 cups of strong (bread) flour

3 teaspoons dried yeast

  1. Add the yeast to the warm water, and stir, then leave for a couple of minutes.
  2. Put into the breadmaker in the following order: Water (with yeast), oil, salt, flour.
  3. Put on dough setting.
  4. When cycle complete, punch down, and then roll into bases.

 

 

 

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