Divine vegetarian pizzas

These pizzas were vegelicious. I made two. One was zucchini and pumpkin, the other was a pizza bianca with marinaded potato slices. The key to both pizzas was the cheese. It seems our supermarket has a new cheese manager because their range has extended to include some beauties. We discovered a spectacularly soft, beautifully pale, Australian made, Fiore di Latte. This, I used under the pumpkin and zucchini. I thinly sliced the vegetables and rested them in salt to draw out some moisture. The zucchini was lovely and tender enough to sculpt into waves between the slices of pumpkin. Both vegetables cooked to golden perfection this way and the sweet pumpkin married the zucchini and Fiore di Latte perfectly.

Cameo

I was very excited to pick up the last of Choku Bai Jo’s stock of Capra’s Cameo mature goats cheese. This luscious cheese is soft, but firm enough to slice, and has a lovely blue mould washed rind. The mild blue flavour works spectacularly well underneath the potatoes on this perfectly simple pizza.

The cheeses elevate the flavour of these pizzas to a whole new culinary echelon.

Zucchini and pumpkin pizza

1   small zucchini
    pumpkin
1 teaspoon salt
    fiore di latte
3 tablespoons passata
1/4 teaspoon Italian herb mix
1 pinch chilli flakes
1 small base of fresh pizza dough

Wash the zucchini. Slice the zucchini into ribbons using the long blade on your grater (or a vegetable peeler if necessary). Using a very sharp knife, remove the skin seeds and internal membrane from the pumpkin and cut into slices as thin as you possibly can. Layer the vegetable slices in a bowl scattering salt between each layer to draw out the liquid. Set aside for at least an hour.

When you are ready to make your pizza bring your oven, and pizza stone, to the hottest temperature your oven will go to (approximately 250oC). When the oven is hot, remove the pizza stone and lay your dough on top. Spread the passata on top of the dough, scattering over the herbs and chilli flakes). Then layer the cheese liberally over the base.

Pumpkin and zucchini pizza

Drain any moisture from the vegetables. Take a ribbon of zucchini and gently fold it so it forms two waves. Repeat with another piece of zucchini and arrange on the radius of the base. Arrange one or two (depending on the size) pieces of pumpkin beside the zucchini, overlapping a little so the thickest part of the slice is standing up a little and hold the zucchini waves in place. Repeat with zucchini and pumpkin around the whole pizza.

Bake in a very hot oven till the base is cooked through (the dough we use comes out crisp, but all dough should have some colour underneath) and the vegetables are golden (they may be a little darker around the edges, this will be delicious). Allow to cool a little before cutting and serving. Delicious!

Pizza Bianca

 1 medium potato
1/2 cup verjuice
2 teaspoons good quality olive oil
3 tablespoons passata
    Cameo mature goats cheese
1 small base of fresh pizza dough

 Wash the potatoes thoroughly and slice thinly on the long blade of your grater. Marinade the potato slices in the verjuice and olive oil for at least 30 minutes, but up to two hours.

When you are ready to make your pizza bring your oven, and pizza stone, to the hottest temperature your oven will go to (approximately 250oC). When the oven is hot, remove the pizza stone and lay your dough on top. Spread the passata on top of the dough. Thinly slice the cheese and arrange sparingly atop the passata. Drain the potatoes and pat dry a little. Beginning in the middle of the pizza, arrange the potato slices with a little overlap between each, spiralling outward.

Bake in a very hot oven till cooked through (the dough we use comes out crisp, but all dough should have some colour underneath) and the potatoes are golden around the edges. Allow to cool a little before cutting and serving. Incredible!

Advertisements

About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Dinner, Lunch, Produce, Winter and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s