I was a willing vacay guinea pig. Here’s what I discovered…
What’s better than pizza? Pizza scrolls, of course! This yummy recipe can be served as both a main or an appetiser and can be altered to suit your own dietary requirements. If you do decide to recreate this recipe, make sure to tag us on Instagram: @shesaid!
4 1/2 tsp active dried yeast
1 tsp granulated sugar
1 cup milk, warmed
1 cup rice flour plus extra for dusting
1 cup potato flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
1 tbsp sunflower oil
1 egg, beaten
4 tbsp canned tomatoes, crushed
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
3oz wafer-thin ham, shredded
Handful fresh basil, chopped
- Place the yeast, sugar and milk in a bowl and set aside for about 10 minutes, until frothy. In a large bowl, stir together the flours, baking powder, xanthan gum and the salt.
- Mix the oil and egg into the yeast mixture and pour this into the flour mixture, using a fork to bring the mixture together. Tip it out onto a surface dusted lightly with rice flour and knead for 5 minutes, adding a little flour if the mixture becomes sticky.
- Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 40 minutes, or until well risen.
- Preheat the oven to 425 degrees F. On the floured surface, roll the dough out to a rectangle approximately 12×10 inches, spread with the crushed tomatoes, then sprinkle over the other toppings. Roll the pizza up from one long edge, then slice into eight pieces.
- Place the rolled-up scrolls, side-by-side, on a lightly oiled heavy baking sheet. They should be pushed up against each other so the sides are touching. Place in the preheated oven for 12-15 minutes, until golden.
Recipe via Great Gluten-Free Baking by Louise Blair, Image via Taste
When it comes to making homemade pizza it’s all about the base. One of my closest friends gave me this pizza base recipe, and it’s seriously so good that you will never call a home delivered pizza ever again. And the smell… OMG! The smell that will fill your home as it’s cooking will bring even the fussiest eaters to the table. It’s absolutely mouthwatering and has been described as the best pizza my kids have ever eaten. Sorry Domino’s!
Once you’ve got this base down pat, you can then experiment with savory or sweet flavors. This will turn your pizza into something unique and sensational every time. It’s all about getting creative, mixing flavors, or using whatever you have on hand. It’s cheap, versatile and everyone will love it!
1 1/2 cups of plain flour
150 ml of warm tempered water
1 sachet of dry yeast (Tandaco yeast is recommended)
Pinch of salt
Pinch of sugar
Topping ingredients of your choice
- Turn on the oven and heat it to 220-240 degrees. You will need to let the yeast rise for a while in the bowl and the warmth generated on the stove top is a perfect place to enable this to happen prior to cooking.
- Place the flour in a large mixing bowl and make a well in the centre.
- Inside the well, place the yeast, salt, and sugar and let it sit for about one minute.
- Pour the water in slowly and fold it in with a wooden spoon.
- When the ingredients are roughly mixed together, use your hands to mix it into a pliable consistency.
- Shape it into a ball and leave it in the bowl.
- Cover with a tea-towel and leave it in a warm position (for example on top of the stove) for about an hour. The warmth will activate the yeast and this will allow the mixture to rise.
- After an hour or so, flour a bread board or flat surface. The mixture may need either more water or flour depending on the environment. You need to try to achieve a pliable consistency as you gradually kneed the dough. Don’t over do it however, because this can effect the end result.
- Kneed it into a ball shape and roll it out with a floured rolling pin. If you don’t have one you can place it into a large flour coated pizza tray or a square tray equivalent and spread it out with your palm. Make sure you don’t thin it out too much because it’s best as thick based pizza dough.
- Your home-made pizza base is now ready to be topped with your choice of topping and put into the oven for about 30-45 minutes.
That’s it – the best pizza base recipe known to humankind! Once you get the hang of it the dough will be pretty much perfect every time.
Image via dishmaps.com
Nobody can resist a classic mozzarella pizza and we have found the perfect recipe for you to try. While there’s the option of choosing a pre-made base, we highly recommend starting from scratch – it’s worth the extra hours of waiting!
3 tbsp tomato base
150g cherry tomatoes
1/4 red onion (sliced)
1 clove garlic (finely chopped)
1/2 ball mozzarella (sliced)
1 tsp oregano
1. Preheat the oven to 180ºC (350ºF) and line a tray with baking paper.
2. Spread the pizza base with tomato passata and top off with tomatoes, garlic, oregano, then the mozzarella.
3. Cook for 10-15 minutes or until crispy and golden brown.
Image via Epicurious
Indulge in a delicious pizza this weekend which is super simple to whip-up, and will even please the pickiest of eaters.
The traditional Italian recipe features canned tomatoes, fresh mozzarella, and a hint of basil for an authentic taste. Create your own dough, or use a frozen variety from the supermarket if you’re strapped for time.
Canned San Marzano tomatoes
Fresh basil leaves
1/2 cup fresh mozzarella
1/2 cup grana padano
Pinch of salt
- Strain the canned tomatoes and concentrate them on the inside of your pizza. If you don’t like a thick consistency, use just half of the can.
- Place the fresh mozzarella into the centre and follow with the grana padano. Using two cheeses gives it a unique taste (if you’re watching your weight, stick to just one).
- Throw on a few basil leaves for that fresh flavour and a pinch of salt over the top.
- While the traditional recipe is then fried, we recommend baking it in the oven for 15-20 minutes or until golden brown.
- This type of pizza is beautiful when paired with a sangiovese since it corresponds with the tomatoes.
Image via Serious Eats
There is no denying the fact that leftovers aren’t always the most glamourous of meals. But they sure save some time after a long day of work!
Although, does anyone else agree that some meals just taste better the next day? Below are just a few quick and easy meals to warm-up and enjoy if you don’t have much time on your side.
Not only do the flavoursome ingredients of a yummy red curry marinate overnight, but they actually taste so much better! Warm them up over a hot stove, and serve with fresh rice and a glass of dry white wine.
Any type of lasagne tastes good on the second day, and there is no denying that fact! Serve with a side of fresh vegetables and you have a winning lunch or dinner meal.
If you aren’t a fan of piping hot lentils, then enjoying them for leftovers is the second best option. The lentils themselves actually double in size, and the consistency of the entire soup is deliciously thick and filling.
Fry them, bake them, or simply pop them in the microwave for 2 minutes – meatballs taste good any way you choose to prepare them! Especially if they were baked in a tomato and garlic sauce which tastes amazing the next day. However, you might need some gum to cover up the garlic afterwards..
Casseroles take no less than 5 minutes to prepare for lunch the next evening, and they taste exactly the same as they did the previous day. The past filling is especially warm and fluffy, which is perfect for those cold winter days!
There’s just one food that taste good all the time, and that has to be pizza. If you’re warming in up the next morning, don’t waste your time with the oven or microwave which can turn it into a soggy mess. Simply lay it flat or an empty frying pan, and cook for 5 minutes. This way, you have a deliciously crunch pizza snack.
What are some of your favourite leftovers?
Images via Dinner Was Delicious, Joanne Eats Well With Others, Feeling Foodish, Damn Delicious, Girl Versus Dough
Create this guilt-free Friday night pizza recipe which is sure to be loved by the entire family. The dough is also made with one cup wholewheat flavour to keep things relatively healthy and light.
Season with some fresh baby spinach and chopped avocado for extra flavour!
1 cup wholewheat flour
1.5 cups all purpose flour
1 egg yolk
50g fresh yeast
1 cup milk
1 tbsp canola oil
1 tsp sugar
3 tbsp basil pesto
150g sun dried tomatoes
5 slices prosciutto
200g mozzarella cheese
- Deposit the milk into a pan, and simmer for 5-10 minutes. Then add the yeast and sugar until the mixture has completely melted. Set aside for a few minutes, and let it cool down.
- In a large mixing bowl, combine the flour, egg yolk, and yeast mixture. Knead the dough until everything has properly combined. Brush with a touch of canola oil, and place back into a bowl. Cover with plastic wrap, and set aside so the dough can rise. This can take anywhere from 30 minutes to a few hours.
- Preheat your oven to 180ºC (320ºF), and line a tray with baking paper.
- Roll out the dough on a flat surface lightly dusted with flour. Then add the pesto sauce, tomatoes, prosciutto and mozzarella. Bake for 20-25 minutes or until the base is golden brown. Decorate with rocket and avocado slices.
Image and Recipe via Taste Your Life
We asked some of the best pizza experts in town to give us their top tips in creating the most amazing pizza possible.
What is the best temperature to cook pizza?
Every oven varies slightly. If you are making your own pizza dough, cook it on the highest heat for 13-15 minutes. A pre-cooked base, like the Woolworths Gold Traditional Pizza Bases, should be cooked at 200 degrees Celsius in a fan-forced oven for 10-12 minutes.
Extra tip: When making chicken pizzas, always use pre-cooked chicken and cook the pizza for the same time as you would any other pizza.
How do I know when my pizza is ready?
The underside of the base of your pizza should be golden brown and all the cheese should be completely melted.
What cheese should I use?
Use mozzarella cheese for a traditional chewy, stringy texture, or try buffalo mozzarella for a creamy authentic Italian finish. Create your own unique flavour using a mixture of these cheeses along with your own favourites.
What’s the best way to cut pizza?
It’s always best to use a pizza cutter. Cut the pizza into quarters first and then cut those quarters in half.
Perfect topping combinations
Four cheeses is a classic that never fails. For something a little more fancy, try Portobello Mushroom and Tallegio cheese.
Woolworths chefs and product development specialists have developed the perfect flavour combinations for the premium Gold range including Calabrese Salami and Mozzarella, Prosciutto and Goat’s Cheese, Chicken and Pancetta, and Margherita drizzled with basil oil.
Stromboli is a type of turnover, filled with various types of cheeses and meats such as salami and ham. I like to think of it as a rolled-up pizza. This recipe is fairly simple – you just need to allow plenty of time for your dough to rise. It’s a yummy idea if you’re taking a plate to an event or if you’re hosting a finger food lunch of your own. I just make it for my family to enjoy and it doesn’t last long at all.
Firstly, you need to make the dough:
2 tsp active dry yeast
1 cup plus 1 x tablespoon of warm water
2 tsp sugar
1 tsp salt
2 tbsp olive oil
2 cups high grade flour
- Measure the first five ingredients into a large bowl with one cup of the flour and mix thoroughly.
- Cover and leave for 15 minutes or longer in a warm place.
- Stir in the remaining flour, adding extra if necessary, to make a dough just firm enough to knead.
- Knead on a lightly floured surface for ten minutes until the dough forms a soft ball and springs back lightly when pressed.
- Turn dough in two teaspoons of oil in a large bowl, cover with cling wrap and leave for 30 minutes in a warm place.
After your dough has risen you’re ready to put your Stromboli together:
½ cup of diced ham
½ cup of diced salami
½ cup of mozzarella cheese
½ cup of parmesan cheese
- After the dough has risen for the last time, cut the dough in two.
- Working on a well-floured bench, roll the dough out to a 40cm x 50cm rectangle
- Spread half of the ingredients on each rectangle then roll up on the long edge, as you would a sponge roll.
- Lift the Stromboli carefully onto an oven tray lined with baking paper
- Bake at 200 degrees C for approximately 12 minutes or until golden.
- Serve warm, cut into diagonal pieces.
Image via 1.bp.blogspot.com
Stuck for dinner ideas at the end of the week but don’t want to indulge in takeout? Why not make your own pizzas, which are a lot healthier than the store bought ones. These two pizza recipes are quick, super easy and most of all, yummy.
Tomato And Basil Flatbread Pizza
4 tbsp pesto
2 wholemeal or brown flatbreads, approximately 7 inches in diameter
2 tomatoes, thinly sliced
Bunch fresh basil
½ cup mozzarella cheese
- Preheat oven to 425 degrees Fahrenheit
- Spread 2 tablespoons pesto over each flatbread
- Add a layer of tomato
- Sprinkle ¼ cup of cheese over the top
- Bake for seven minutes or until base is golden and cheese is melted
- Sprinkle a handful of basil leaves over the top and serve
2 wholemeal or brown flatbreads, approximately 7 inches in diameter
2 cups chopped broccoli florets
5 ounces arugula
Pinch of salt
Freshly ground pepper
½ cup pesto
1 cup shredded mozzarella cheese
- Preheat oven to 450 degrees Fahrenheit and position oven rack at lowest position in the oven.
- Cook broccoli in large saucepan over medium heat until tender then add arugula and cook for another 2 minutes, until wilted.
- Drain then season with salt and pepper.
- Spread ¼ cup pesto evenly over each flatbread.
- Top with broccoli mixture then sprinkle with cheese.
- Bake for approximately 8-10 minutes until cheese has melted and crust is golden.
Image via womenshealthmag.com
Looking for a healthier alternative to the classic pizza recipe? A cauliflower base is an ideal since it is a low carbohydrate alternative – great for those who wish to cut down on gluten or grain-based foods. Finish with your favourite toppings to make the pizza unique and tasty.
650g cauliflower (chopped)
2/3 cup finely grated parmesan
1/3 cup passata
1/3 cup green olives (pitted)
10 fresh thyme sprigs
- Chop up the cauliflower into fine pieces then pop into the food processor. This will help to break it down further and prepare it for the base.
- Place the cauliflower into a small bowl, then into the microwave for 8-10 minutes. Cover with a lid to avoid spills.
- Drain to remove any excess water, and then press down with a wooden spoon. Then combine the lightly whisked egg, and half of the parmesan cheese with the cauliflower.
- Preheat the oven to 210ºC (or 410ºF) and line a pizza tray with baking paper. This will avoid the chance of the base sticking to the tray. Then press the cauliflower mixture well onto the tray and bake for 20-25 minutes or until golden-brown.
- Finally spread the passata over the entire base, then sprinkle with your favourite choice of toppings. In this case the olives, chorizo, thyme and remaining ingredients before baking for another 7-10 minutes.
Recipe and image via Taste, The Vintage Mixer
Calling all pizza-lovers, this recipe is something you definitely need to try at least once! Twisted pizza breadsticks are the perfect party snack if you’re entertaining, or merely just want to create a yummy treat which everyone will enjoy. However, feel free to substitute any ingredients if they don’t fit in with your eating plan.
900g frozen bread dough, thawed in the refrigerator for 24 hours
350g pizza sauce (feel free to make your own)
1 bag mini pepperoni or other topping of your choice
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Italian seasoning or dried basil and oregano
- Preheat your oven to 200ºC or alternatively 180ºC fan forced.
- Roll out each loaf of dough to a thick rectangle which is as big as your hand. Make sure the surfaced has been well-floured, to avoid any sticky mess.
- Then spread about 3 tablespoons of pizza sauce over each rectangle you create. Don’t put too much – only enough to just cover the surface.
- Sprinkle the pepperoni, other toppings or vegetables of your choice on each rectangle before doing the same with the mozzarella cheese.
- Now pat down the toppings and twist 2 times before placing each rectangle on lined baking paper. Sprinkle a touch of parmesan cheese and Italian seasoning before popping them into the oven.
- Bake for 15-20 minutes or until golden brown, then remove and let them cool on the tray.
- Serve alone or with your favourite dipping sauce.
Recipe and Image via Andi Gleeson
Our homemade pizza dough couldn’t be easier and our recipe makes enough for two pizzas: make one with butternut squash and feta and the other with pesto and caramelised onions – yum!
For the pizza dough
300 g strong flour
170 ml water
½ teaspoon instant yeast
a large pinch of salt
1 tablespoon plain flour
For the topping
¼ butternut squash, peeled and thinly sliced into crescent shapes
1 garlic clove, finely sliced olive oil
2 large red onions, cut into 24 wedges
2 tablespoons balsamic vinegar
40 g soft brown sugar
100 ml water
100 g mozzarella
100 g feta
1. Preheat the oven to 180°C.
2. To make the pizza dough add all the dry ingredients into the bowl of an electric mixer with the dough hook attachment. Slowly add the water. Allow the ingredients to combine and continue kneading the dough on a low speed for about 10 minutes. Leave the dough in the mixer bowl, cover it with clingfilm and leave in a warm place for about an hour.
3. Place the butternut squash and garlic into a baking dish. Drizzle with olive oil and sprinkle over some salt. Cook in the preheated oven for 15–20 minutes. When the squash is cooked remove from the oven and increase the heat to 200°C.
4. Heat some olive oil in a saucepan, add the onions and allow to brown for about 5 minutes or so. Add the water, balsamic vinegar and soft brown sugar. Bring to the boil, put a lid on the saucepan and reduce the heat. Simmer until most of the liquid has evaporated. You should finish up with sweet, sticky, deep purple onions.
5. Divide the dough in two. Dust the work surface with flour and roll each one out to about 30–35cm rounds. They should be nice and thin. Place each pizza base on a baking tray.
6. Spread a fine layer of pesto on each base. On 1 base add the caramelised onion — you won’t need all of it – then tear the mozzarella and place on the pizza. On the other base add the butternut squash and crumble on the feta. Season with a little salt and freshly ground black pepper and place in the oven for about 10–12 minutes. Serve with a handful of rocket on each and some toasted pine nuts on the butternut squash pizza.
What’s your favourite pizza toppings?