The Perfect pizza – With or Without Cheese

When I was young I used to sit around tucking into scrumptious foods such as Margarita pizza, Spaghetti Carbonara, cheese and onion pasties, macaroni cheese and even the not so delicious but still naughtily addictive cheese strings and Dairylea Dunkers, often wondering why I felt so unwell day after day.

After several trips to the doctors and dietitian I was told I had an intolerance to cheese and would feel better if I cut it out totally from my diet. I found this hard to believe as I had no problem with other dairy products such as milk but still did what I was told (much to my annoyance) and immediately noticed an improvement in my health.

I must admit cheese really doesn’t tempt me anymore, I have spent almost seven years without it and have now adjusted my diet and enjoy other ingredients which are just as tasty.

Although, there is one meal that I do really miss…pizza. Not long ago I decided to join my friends in ordering a Domino’s pizza; “Can I order a cheese-less pepperoni pizza please?” just didn’t seem right and as I predicted it didn’t taste right either.

This is why I have decided to start making my own pizzas, yes I can’t have cheese but I can still top them with piles of flavorsome ingredients too make them taste just as good and better for your waistline too.

The following pizza recipe does contain cheese as I gathered it would suit more people. If you are like me and can’t eat it, simply remove it from the recipe and add more tomato/passata. The picture for this recipe isn’t exactly your typical attractive pizza shape but believe me it is just as delicious; on this occasion I was being a little lazy and short on time, but if you would like the classic look that’s up to your shaping skills.

Here is my recipe which makes 2 pizzas and is inspired by Gino D’Acampo:

Ingredients

Pinch of salt

1 tsp of dried yeast – mixed with

140ml warm water

180g strong plain flour, plus extra for dusting

1 tbsp extra virgin olive oil, plus extra for greasing

For the topping:

3 tbsp extra virgin olive oil

100g button mushrooms, sliced

1 handful of sliced jalapenos

1 red pepper, sliced

400g passata

2 large tomatoes, sliced

1 tsp dried oregano

Salt and freshly ground black pepper

1 mozzarella ball (125g), drained and cut into small cubes

6 slices lean cooked ham, cut into strips

Method

1. To prepare the dough, mix the salt and yeast together in a jug with the water. Place the flour in a large bowl, make a well in the centre and add the water mixture, along with the oil. Use a wooden spoon to mix everything well to create a wet dough.
2. Turn out dough onto a well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic.
3. Place in a greased bowl and cover with a tea towel. Leave at room temperature to rise for at least 30 minutes until the dough has nearly doubled in size.
4. Preheat the oven to 180C/Gas 7.
5. Heat 1 tablespoon of the oil in a frying pan over a medium heat and cook the mushrooms for 3 minutes until tender, stirring occasionally.
6. Turn out the dough onto a floured surface and divide it into two. Use your hands to push out from the centre; creating two rounds about 25cm in diameter. Place the pizza bases on two oiled baking trays.
7. Spread the passata on top of the dough using the back of a tablespoon. Sprinkle with the oregano and season with salt and pepper.
8. Divide the mozzarella, mushrooms, slices of pepper and jalapenos between the pizzas and drizzle with the remaining olive oil.
9. Cook in the middle of the oven for about 20 minutes or until the edges of the pizza are golden brown.
10. Two minutes before the end of the cooking time, scatter over the ham.

Remember that the dough needs to rest for 30 minutes so try to prepare ahead. Other delicious toppings include slices of peaches, olives, basil, tuna, rocket and salami.

Lancashire Hotpot

Monday’s are always tough having an early start, being back in the office and realising that you have a whole 5 days before you can relax again. This is why on a Monday night I have no room for lettuce and rabbit food, it is all about comfort and taste and tonight the famous Lancashire Hot Pot is on the cards.

This recipe is easy and quick to prepare but takes time to cook, so I highly recommend that you make it on the Sunday ready for the Monday (like you want to cook after work anyway).

Here’s how to make a delicious Lancashire Hotpot (Serves 4):

Ingredients

• 1/2kg Neck of Lamb – cut into small pieces
• 1 1/2tbls olive oil
• Seasoning
• 2 onions – chopped
• 2 carrots – chopped finely
• 1 cloves garlic – crushed
• 1 sprig Rosemary – leaves only
• 1 Bay leaf
• 1/2 tsp Worcestershire Sauce
• 1 chicken stock pot cubes with 1/2ltr hot water or 1/2ltr chicken stock
• 1/2tbls corn flour mixed into 50ml water – mix into stock
• 2 tbls tomato ketchup
• 1.5kg Potatoes – King Edwards or Desiree for best results – peeled and cut into 5mm slices

Method

1. Heat oven to 160C/fan 140C/gas 3
2. Gently sauté onion and garlic in olive oil
3. Add lamb and carrots and stir until brown all over – add a little cracked black pepper
4. Place in an oven proof casserole dish
5. Add tomato sauce, Worcestershire Sauce and herbs
6. Cover with stock
7. Arrange sliced potatoes over the top, sprinkle with a little salt and cover with foil
8. Place in oven for 2hours
9. Uncover and cook for further 20-30 mins until brown on the top

You don’t really need to serve this dish with anything as there are vegetables inside it and potato on top. I tend to serve mine simply with some pickled red cabbage and a dollop of tomato sauce.

The hotpot can be frozen, so why not divide the filling into small, individual pie dishes and keep one out to cook and freeze the others for later.

Marvelous Meatloaf (Or Stuffing If You Prefer)

Last Sunday my Mum cooked a delicious chicken roast dinner with all of the trimmings. I have to admit that we usually cheat with the stuffing and buy Paxo as it is always tasty and simple to cook. However, with some frozen sausage meat left from Christmas, Mum decided to make her own and it really was to die for!

The reason I title this post as meatloaf is because I feel this recipe is a little too special to be classed as stuffing; yes, it makes a cracking accompaniment to roasts but served on its own with some mashed potato and gravy would make the a perfect comforting meal – ideal for these dreary days.

Oh and by the way we still cheated a little by including Paxo in the recipe, I mean why change a good thing right?! Simple is key when we’re all so busy these days!

Here’s the recipe:

Ingredients

1 tbsp Olive Oil

1 Crushed Garlic Clove

1 Packet of Paxo Sage & Onion Stuffing Mix

100g Lean Streaky Bacon

300g Sausage Meat

1 Chopped Onion

Method

1. Heat the olive oil and add the garlic and onion. Sauté until lightly brown.
2. Put the sautéed mixture into a bowl and add the sausage meat and stuffing.
3. Line a meatloaf tin with the bacon and add the mixture.
4. Bake at 100oC for 40 minutes.