Garden Vegetable Pizza with Blue Cheese

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.

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Gnocchi in a Creamy Asparagus Sauce

I have previously mentioned my love of potatoes, and being a big fan of carbs, a plate of gnocchi really hits the spot.  Today we´ll be using a packet of ready made gnocchi, as this is a speedy dish that looks gourmet, and we all like those.

Would Madam like a lifejacket with her sauce?

The sauce is enough for four.  Of course, rather than save half for another day, we used it all and had our gnocchi swimming in a delicious creamy sauce.  Shame on us.

Ingredients

  • 1 packet gnocchi
  • 200ml of pouring or single cream
  • 2 tablespoons of milk
  • 1 bunch of asparagus
  • 2 tablespoons of soft blue cheese (optional but highly recommended)
  • Fresh parmesan for grating
  • Some chopped cooked lardons, bacon or jamon for sprinkling over the finished dish (or leave these out if you want to keep it vegetarian)
  • Seasoning

Start by finely chopping the asparagus, leaving the aside the tips.  Cook in salted water (not the tips) until tender and remove with a slotted spoon. Now cook the tips, drain and set aside, keeping warm if possible. You can always save the cooking liquid to add to vegetable stick or soup.

In a blender jug put the cream, milk, blue cheese (if using), asparagus (again, not those tips!) and plenty of black pepper.  Blitz until you have a smooth thick cream and put into a small saucepan.

Boil the water for your gnocchi, add salt, and cook until they float to the top.  While they are cooking, gently warm the cream sauce, taste and add salt if necessary.

When the gnocchi are done, drain and mix the cream sauce in, place into warmed serving dishes. Sprinkle over the asparagus tips and jamon or bacon (if using) and grate over some fresh parmesan.  Speedy, luxurious, delicious.

For some other wonderful suggestions of what to do with asparagus, check out RaeDi´s Pizza recipe here and Greg´s Lemon Asparagus here.

On Thursday Big Man and I are heading to London for a week to catch up with family, friends and food. My parents are probably one of the few families on the planet who don´t have internet, so although I may post again before Thursday, I won´t be able to read blogs or comment from Wednesday evening until we get back when I will do a big “catch up”.  Hopefully we´ll come home with lots of lovely foodie goodies and some good eating experiences to share with you all.

Update – I have added this recipe to Greenslove´s recipes, check out Linda´s link here at Savoring Every Bite for more info