The vegetable garden is now delivering well and we are trying to make the most of it before we have to walk away from it for at least a month. We´re both really sad about this, and I don´t imagine I´ll get too much bottled or frozen this year.
However, some lovely neighbours will be coming in and keeping an eye on things and looking after our chickies. They don´t have a veggie patch of their own, so they are going to enjoy what we´ve planted, so we´re very happy that it won´t go to waste.
In the meantime though, we´re enjoying what we have and last night we enjoyed a pizza with a difference. No tomato sauce!
It´s a sort of Pizza Bianca, in that it´s white, with some lovely fresh vegetables and herbs from the garden – red onion, courgette and rosemary. I seem finally to have cracked making a thinner, crispier dough, so if you fancy a change, give this one a go. It serves two hungry people or 3-4 regular folk if you have a salad with it.
For the dough
- 250g strong white flour
- 1 teaspoon of easy blend yeast
- 1 teaspoon of salt
- 3 tablespoons of olive oil
- 125ml of water
For the topping
- 125g cream cheese blended with 3 tablespoons of milk to make a thick paste
- 75g blue cheese (I used gorgonzola) crumbled or chopped
- 1 medium red onion halved and finely sliced
- Half a large courgette very thinly sliced
- About 4 sprigs of fresh rosemary (pull the leaves from the centre stems)
- Freshly ground black pepper
To make the dough mix all the ingredients together either in a bread maker or by hand and knead for about 10 minutes then set aside to rest for about 45 minutes. Roll out thinly and place onto a sheet of greaseproof paper placed on a baking tray or flat board. Leave for about 30 minutes.
When you are ready to make the pizza, turn the oven to high and leave to warm for at least 10 minutes and make sure you place the baking tray you will use for the pizza (not the one it´s sitting on right now) in there to heat up. If you have a pizza stone, all the better!
Spread the cream cheese over the dough, then add the courgettes and onions and sprinkle over the blue cheese and rosemary. Finish with a good grind of black pepper and then remove the hot baking tray from the oven.
Slide the pizza (you can leave it on the greaseproof paper) onto the hot baking tray and pop it back into the oven for about 10 minutes or until the dough is starting to brown.
Cut yourself a big slice of pizza and enjoy…
PS. If you fancy a thicker based pizza, take a look at this recipe.
Chica Andaluza 