I am always inspired by the produce I see when shopping…(well mostly) and often come home with amazing product or wierd and wonderful ingredients that I must then put into something that ends up on here. Some gorgeous heirloom tomatoes just yelled ‘pick me, pick me’ when I headed out for the family shopping today. Although they cost more per kilo than the ring on my finger, I did buy them, and they were worth it! Rather than smother them with something overwhelming, I kept them fresh and uncooked and they were simply delicious as a foil to the rich cheese topping for this pizza.
Dinner just as I love it; Simple, tasty, quick and painless…(take the food pic quick, before the hoardes descend!)
This amount will make 4 thin crust pizzas or 2 thick crust.
- 30 g fresh yeast
- 20 g Extra Virgin Olive Oil (EVOO) Fini EVOO (Extra Virgin Olive Oil) BUY
- 300 g water
- Pinch Pink Salt Flakes Pink salt flakes BUY
- 150 g rye flour
- 350 g bakers flour
- As many mini heirloom tomatoes as needed
- 1 - 2 cloves of garlic
- 130 g Aussie parmesan, cubed
- 130 g jarlsburg, cubed
- 200 g stracchino, sliced thinly
- Snipped fresh Italian parsley
- Extra Virgin Olive Oil (EVOO) Additional EVOO to drizzle BUY
- Pizza stone or pizza oven and a big appetite
Make dough by placing yeast, EVOO and water into Thermomix bowl and warming 2 min/37ºC/speed 2.
Add salt and flours and blend 10 sec/speed 6.
Knead 2 min/Interval. Tip out onto floured Silpat mat and roll into a tight ball. Wrap and prove about 10 minutes.
Preheat pizza stone in the hottest oven possible on a bread baking setting if available. You should at least try for around 220ºC.
Place garlic, Parmesan and Jarlsburg into Thermomix bowl and mill 10 sec/speed 10.
Divide dough into quarters and roll each pizza out to desired thickeness. (Thin is best on this occasion…but then thin is always best in my book!)
Bake each piece of dough approx 5-6 minutes until puffed and starting to colour around the edges particularly.
Remove from oven and cover with grated cheese mixture. Arrange sliced stracchino over the top and return to the oven for around 3-5 minutes or until cheese is melted and golden.
Slice tomatoes and chop parsley.
Arrange over the top of the hot cheese, drizzle with additional EVOO and serve immediately.
(Gotta say this once…YUM!)