POTATO, MUSHROOM, KALE & FETA PIZZA

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above: pizza dough ready for the oven.

We have pizza probably about once a week in our house and we never get sick of it as we always mix up the ingredients to keep it interesting.

I will usually make the dough in the morning before work and after it has rested on the counter, I’ll cut it into two, put one half in the freezer for another day (we share a pizza) and I’ll pop the other half in the fridge ready to use at night. Its a pretty easy process and making your own dough is well worth it.
Just remember, the longer you knead it for, the crispier and yummier your base will be.

I find the normal tomato paste base ones are a little overpowering, unless you make your own tomato sauce, so try and keep it simple with a base of garlic, fresh herbs and olive oil.

My favourite combination is with Blue Cheese but feta works just as well (and that’s all we had in the house)

POTATO, MUSHROOM, KALE & FETA PIZZA

Makes 1 pizza (with leftover dough for later use)
DOUGH: (adapted from Jamie Oliver’s pizza dough recipe)
500g 00 flour, sifted + a little extra flour for dusting
7g yeast
1 tsp salt
1 tsp sugar
2 tbsp olive oil
325ml luke warm water

TOPPING:
1 Medium Dutch Cream potato or similar, peeled and cut into thin slices
4 Swiss Brown mushrooms
50g good feta (or even better blue cheese!)
1 cup chopped kale (or spinach, any greens will work!)
3 cloves garlic
1 sprig of rosemary
3 tbsp olive oil
1 tbsp pine nuts

METHOD:
1. Make the dough
Tip flour and salt into a large bowl, stir the yeast, olive oil, sugar and water together in a separate bowl and leave on the counter for 5-10 minutes or until you see the mixture is getting foamy. Pour wet mixture into the bowl with the flour and stir until it is nicely mixed together. Now you’re going to dust your bench with some flour and drop your dough mixture onto it and knead it for 5 minutes or so  or until you notice the dough is quite elastic and stretchy, you may need to add some more flour if the dough feels really sticky. I personally find this part of it very fun and kind of meditative (lol) if you’re not up for the handy work just chuck it into a electric mixer, pop on the dough attachment and mix it for the same amount of time.
Once your dough is ready, shape it into a circle , put it back in the big bowl, and pop a damp tea towel over the top. You’ll want this dough to rest for about an hour or until at least double in size (see picture above)
2. Roast the potatoes
Whilst the dough is resting, pre-heat your oven to 200c, pop your thinly sliced potato into a tray and drizzle with 1/2 tbsp olive oil and sprinkle over some salt.
Bake them in the oven for about 20 minutes or until a little golden, turning the slices halfway so they get equally cooked on both sides. Turn the oven up to 220c to get ready for the pizza.
3. Cook the mushrooms
Chop the mushrooms into thin slices and add to a pan on medium heat along 1 tbsp of olive oil, season with salt and pepper and cook for 5 minutes or until the mushrooms are nice and soft. Put in a bowl to one side.
4. Cook Kale
In the same pan you cooked the mushrooms in, throw in your kale with 1 crushed clove of garlic, stir until the kale has softened and put to one side.
5. Roll out your dough!
After an hour of rest, your dough is now ready to use! I usually cut the dough into two, and pop one into the freezer (wrapped in cling wrap or in a freezer bag for another time) sprinkle some flour onto your bench and roll out your dough to a nice thin circle about 30cm wide, carefully place onto an oiled pizza tray (or pizza stone if using).
6. Add your toppings
Crush your remaining two cloves of garlic, and mix with the rest of your olive oil and rosemary in a bowl.
Spread this mixture over the pizza to get a nice and flavoursome base.
Next spread over your kale, then your mushrooms on top and then your potatoes. Crumble over your cheese and pinenuts, season with some more salt and lots of pepper and bake in the oven for 15 minutes or until you see the base is crisp.

 

 

 

 

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