Monday, November 30, 2009

Wholemeal Pizzas (no yeast)

Pizza ready to go into the oven
Delicious, crisp pizza fresh out of the oven
I've been looking for a wholemeal pizza base without yeast for ages but finally came across this one the day that I made those yummy rocky road cupcakes - double success! It was exactly what I was looking for.

It's perfect because it's healthier with the wholemeal flour but also because I made the dough in 5-10 minutes after work - no waiting for yeast to rise and it still resulted in a nice light, crunchy base without being soggy.
I didn't have any tomato paste on hand so I took half a tin of canned, chopped tomatoes, added a clove of minced garlic, chucked in a bit of dried oregano and seasoned with salt and pepper. I reduced the tomatoes down until it became a good consistency for the base of my pizza - not too runny.

My toppings were zucchini, mushrooms, onion, tomato, ham and tasty cheddar cheese. My first pizza was a bit bland so I took a tip from my local pizza shop and sprinkled my second pizza with the same toppings but added extra zing with a bit more dried oregano, minced garlic and a few chili flakes - it turned out as tasty as store-bought pizza! And pretty good washed down with a glass of beer too.

Wholemeal Pizzas Without Yeast
Adapted from Family Oven

2 cups self-raising wholemeal flour (note the original recipe called for plain wholemeal flour but turned out okay with self-raising flour)
¼ tsp salt
1 tsp baking powder
50g butter
2/3 cup milk
Tomato paste or puree
Pizza toppings of your choice plus minced garlic, dried oregano and chili flakes if desired

1. Preheat oven to 220 degrees Celsius. Grease tray lightly.
2. Put flour, salt and baking powder in a bowl and rub in butter until the mixture resembles breadcrumbs.
3. Add enough milk to form a soft dough. Knead lightly.
4. Place the dough on the baking tray and pat out into desired shape and thickness (I like mine thin), pinch up edges to make a rim. Spread tomato puree on base and add sliced toppings, finishing with the cheese.
5. Bake for 25-30 min until cooked and golden brown. Serve hot or cold in slices. Freeze for up to 3 months.

Rocky Road Cupcakes

Deceptively delicious!

I've been on a bit of a hiatus from blogging but I've still been cooking. There's been Jacques Pepin's chicken with mushrooms and white wine (no oil required!), Beef Wellington, eggplant and four (maybe three) cheese cannelloni made with crespelle. I've even made chimichurri one day then turned it into the most delicious, garlicky parsley-walnut pesto the next.

But, apart from always forgetting my camera when its required, I just haven't had time. And now I've found time for two blogs in a row - because these two recipes are keepers.

The first is Rocky Road cupcakes. I made these for my friend P's birthday and they really were quite fabulous. A recipe that was quick to make while turning out light and lovely with lots of chocolately icing topped off with marshmallows, Turkish delight and almonds. Not quite the original rocky road but there weren't any complaints!

The second is a homemade wholemeal pizza base recipe with no yeast - more about this in the next blog. First up, here's the recipe for Rocky Road cupcakes. Happy Birthday P!

Rocky Road Cupcakes
Adapted from Womans Day

125g butter, chopped, at room temperature
2/3 cup brown sugar
2 eggs
3/4 cup self-raising flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/3 cup milk

150g dark chocolate, chopped
1/4 cup of cream
A packet of mini marshmallows
A small bar of Fry's Turkish Delight
Roasted almonds

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour. Spoon mixture into cases until 2/3 full.
4. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
5. Topping: Combine chocolate and cream in a saucepan. Heat on low, stirring constantly, until melted and smooth. Set aside for 10 minutes until thickened slightly.
6. Spread icing over cooled cakes. Top with marshmallows. Sprinkle with chopped roasted almonds and Turkish delight.