Awesome Recipes, Uncategorized
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Let ’em be pizza balls

I’m sure this happens to you too: Monday begins and you feel like running on sand, Tuesday comes because there’s no option, then midweek, somehow we made it. Thursday and I’m full of energy with long to do lists and ready to tackle every entry.

Friday and a sense of accomplishment settles, we made it. In spite of the snow storms, election-saturated news and beached whales.

And at last, weekend comes in. and just when I… me! the relentless cook cant face pans and chopping boards… Fortunately the no-nonsense man in my life simply looks at me and says: don’t worry I’m making dinner tonight. And while he’s at it, he pops out of the kitchen with a bowl of joy: pizza balls to keep us going until dinner is ready.

I mean, that’s what makes life worth living right?

And just if you think that all things can’t be improved by honey, think again this dough proves it.

pizza balls.

To make a dozen pizza balls you will need:

For the dough

  • 200g Strong white flour
  • 130ml Tepid water
  • 1tbsp Olive oil
  • ½ tbsp Honey
  • 1/5 tsp Yeast
  • ½ tsp Salt

Method

Pour the tepid water in a cup, sprinkle the yeast and whisk. Add the honey, whisk again and let it hydrate for 10 minutes.

In a bowl combine the flour with the herbs and salt.

Add the hydrated yeast to the flour and bring them together, when the dough is lumpy enough, transfer to a working surface, drizzle the olive oil and knead for 5 minutes.

The dough should be soft, even and springy.

Place in a clean bowl, you can either dust it with flour or drizzle lightly with olive oil. Let it prove for 3o minutes in a warm place.

 Preheat the oven at 180C

 Knock down the dough with a punch and work the dough briefly, portion the dough, the balls should be smaller than a gulf ball.

 At this point you can add the filling(s), place in a dusted tray and add the topping (s) of your choice.

Bake for approximately 15 minutes.

 Topping (s) add as many as you want

  • Grated strong cheddar. We just had them with cheddar this time.
  • Dried Provençal herbs (thyme, rosemary, tarragon, Marjoram and basil)

Filling (s)

  • Teaspoon of pesto Genovese or
  • .5cm3 strong cheddar cubes

Sauce

  • 2 big tomatoes
  • 1 tbsp olive oil
  • Chili powder (pepperoncini, chipotle, or any hot spice you prefer)
  • Salt
  • Pepper
  • Pinch of sugar
  • Provençal herbs

Method

Pierce the tomatoes and pop them in a bag and cook in the microwave for 4 minutes.

Remove the skins and blitz them with a food processor making sure to leave some of the pulp for texture.

On a medium heat let a small pot warm up. Then pour the olive oil and the tomatoes, season and cook until the sauce is thick and you can see the bottom of the pot.

Taste and rectify the salt and sugar if needed.

 These mighty balls must be served and eaten hot, preferably whilst you’re reading a book or potato-couching like god intended.

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