Another pizza testing night with heat supplied from Kebbell Farm’s fallen Blackwood tree.
After enjoying a great night out at 400Gradi in Melbourne (review to follow), I was enthused to get back to the oven and toss some dough and try my version of their wonderful vegetarian special, Toscana Firenze. For my version of this pie, I used marinated kale and sliced beetroot. We also played with creating other flavours such as Meatlovers, Mexican with Chipotle and a Margherita complete with garden grown basil and San Marzano Tomatoes. Of course not forgetting that all the pizzas made this night were topped with my very own hand made Mozzarella. The Mozzarella made only an hour before and only 2 hours after learning how to make it at Creative Cooks.
Chateau Vegetarian
Brush base with Garlic Olive Oil
Arrange thinly sliced beetroot and garden fresh kale (marinated in olive oil and salt and pepper for 2 hours)
Bake in oven 2 minutes, remove and generously crumble Sheep’s Feta over the pizza, slice and serve.
Goor Met Meatlover
Ladle base with BBQ Sauce (stir through an equal measure of Maggie Beer Cabernet BBQ Sauce with blended canned tomatoes)
1/2 Cup of Double Smoked Shulz Bacon (sliced into postage stamp size pieces)
6 hand made Italian style meatballs (recipe coming soon!) cut in half
1/2 Cup of pulled Suckling Pig
1 Barossa Smoked Chorizo, sliced thinly
6 large basil leaves
Tear apart one large Mozzarella Ball
Bake in oven 2 minutes, top with shaved parmesan
Mas Fina Mexican
Ladle base with Mexican Sauce (stir through an equal measure of chopped Chipotle in Adobo Sauce with blended canned tomatoes)
Half Cup of Mixed Medley Grape Tomatoes (cut in half)
Slice x 2 Tomatillos
Fresh Thyme from garden
4 large basil leaves (torn)
1/2 Cup of pulled Suckling Pig
Tear apart one large Mozzarella Ball
Bake in oven 2 minutes, add some more fresh thyme
A great night of testing, with many thanks to David Jenkins for his can of Chipotle Chillies. Do yourselves a favour right now, drop the mouse and get to Foodland Norwood and buy several cans. Probably the most bonkers flavour punch Ive had all year!
