…requires a breadmaker. Which would be fine chez nous, were it not for the fact we recently gave ours away because we just weren't using it enough. Typical.
I think the spinach and cheese topping sounds particulalry delish and may yet find myself experimenting using my old student standby – the tortilla wrap as pizza base. That and 10p noodles kept me going through the lean years, let me tell you.
“Here's the recipe. This makes two 11 inch pizzas, which Daniel
(9 months), me and DH all enjoyed. And there's nearly half left still, so
quantities could be reduced.
Dough
225 ml warm water
1 and a half tbsp oil
325g bread flour (I used white, but could
do a 50/50 white/wholemeal mix) 2 tbsp sugar 1 tsp dried yeast
Topping (pizza 1)
Half a tube of tomato puree
Lots of grated cheese (I used cheddar)
Selection of your choice vegetables (I used
2 shallots – chopped and fried, 2 cherry tomatoes – skinned and sliced,
broccoli – finely chopped, sweetcorn)
Topping (pizza 2)
A tub of cream cheese
6 cubes of frozen spinach (defrosted)
1 tsp fried shallot (taken from that
prepared for pizza 1)
A pinch of mixed spice
Small amount of grated cheese
Put water and oil in breadmaker. Cover with the flour. Put sugar in one corner.
Make indentation in flour for yeast and make on dough setting. (Adapt this stage to do by hand, if you
haven't got a breadmaker). Grease two 11inch circular pizza tins and preheat
oven (220 deg for fan oven). Once dough is ready, divide in half between
the 2 tins. Press to a flat round shape to fill tin
(best to cover your hands in flour to avoid dough sticking to your fingers). Cover with oiled clingfilm for 15 mins.
Then do the toppings.
Pizza 1 – cover base with tomato puree
nearly to edge. Then distribute the
Pizza 2 – cover base with cream cheese
nearly to edge. Mix the spinach, shallot and spice together. Spread the mixture over the cream
cheese. Sprinkle a little grated cheese over the
top.
Put the pizzas in the oven for about 15
minutes until golden and sizzling (probably a little longer if not a fan
oven). Serve immediately for adults, but let it
cool a bit for babies. And cut babies' portions into pieces about 1-2
inches. (I didn't give Daniel any of the crust, but it would be nice and chewy
for teething).”
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Tags: dinner, lunch, pizza, vegetarian
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Try your local Freecycle for a breadmaker. I'm collecting a free piemaker this weekend.
This sounds fab, I don't think you have to have a breadmaker though? We make pizza a lot, my older kids love it. However due to overenthusiastic overhandling, we tend to keep the homemade bread dough for some garlic doughballs (!) and use pre-made bases for the pizza – I use napoli mini bases (I expect the salt police will get me though) fresh ones are rubbish, they don't go 'thin n crispy' enough for me.
Not being too organised with lunch (see recent Hobnobs comment) leads me to think that maybe my LO's lunches will be a bit crap. However, was sat down today eating a pizza for one (courtesy of Waitrose – we too are posh) and thought could I maybe make a few of these with pitta breads and the usual toppings and then freeze them ready for later use. Has anyone tried this and if so does the freezing knacker them (so to speak)?
You could always use Bunny's Studenty Toasty pizza for a lunch. Minky's just had it for tea (although she peeled all the cheese off – strange child).
Hi, Sorry I haven't been around for ages. Too busy back at work these days, so it tends to be supermarket pizza rather than home-made in our household these days. In answer to Gill's question, I haven't ever tried freezing home-made pizza.
Daniel does like cheese and mushroom toasted pittas.
It's no good, I'm just going to have to try it aren't I? (I tend to normally be a learn-from-other-peoples'- mistakes sort of girl)