March 10, 2014
March 7, 2014
I love stationary, and I admit I have piles of unused stationary at home, so I want to go through all of that before I really buy something new. I have a wishlist though, and Rifle Paper is on that list too. So when I saw that they’re doing a line with Garance Doré, I just had to share it with you! I’ve been reading Garance’s blog since early 2008, and I’ve always admired her art so it’s great to see some of that come to life on cards, note pads, calendars, … According to Garance, the collection should be available for purchase in March. But either way it will be this Spring! I am patiently waiting for the reveal and stalking both Rifle Paper’s webshop and Garance’s online boutique.
March 6, 2014
It’s true, we are slowly moving into Spring, but when it comes to food, all the fresh Winter produce is still here, which includes the yummy radicchio. And while I usually have it in a salad, I put it on our pizza this time. Well, the last few times we had pizza. If you’re in the mood for a summer type pizza, you can take a look at my Margherita recipe. But if you like mushrooms and radicchio, keep on reading. I have to warn you though, this might make you hungry!
Ingredients for the dough:
- 220 grams (1 cup) plain flour (and a few extra tablespoons for kneading)
- 1 1/2 teaspoons dry yeast
- 200 ml (1 cup minus 2 tablespoons) lukewarm water
- 1/4 teaspoon sea salt
- 2 tablespoons sunflower oil
- 120 ml (1/2 cup) tomato puree
- 1/2 tablespoon dried oregano
- 140 gr (about 1 1/2 cups) aged mozzarella, grated
- 130 gr (about 1/2 of a really small head) radicchio, cleaned and thinly sliced
- 2 tablespoons olive oil
- 60 gr (2-2.5 oz) smoked cheese
- 1-2 champignons (white mushrooms) or porcini mushrooms, cleaned and thinly sliced
- green olives (optional)
- I only use one type of tomato “sauce” when I make pizza. I buy pureed tomatoes in a jar (or rarely in smaller packages), that have absolutely nothing added to them. I don’t like premade pizza sauces, but if you do, you can use that.
- I don’t add salt to my tomatoes, because I feel like cheese is salty enough.
- The mozzarella used in this recipe is the harder type of mozzarella. It’s different from fresh mozzarella because it’s not as moist, and because it is drier I like to grate it, instead of slicing it. The aged mozzarella is sold in a plastic wrap, instead of water.
- I always use a local Slovenian brand of smoked cheese, that has a specific taste, so I can’t recommend a specific brand. But I think you should try smoked provolone. Because just as the cheese that I use, provolone is semi-hard and has a mild taste.
- I always add olives to one part of the pizza, because Rok (my boyfriend) loves olives (and I don’t). So, if you like olives, you should use them.
- You don’t need a round baking pan for your pizza. I actually make mine in a square one. If you only have small panes, divide the dough into 2-3 parts and make 2-3 small pizzas instead.
1. THE DOUGH:
I already shared my dough recipe here. But to quickly walk you through it, this is what you do:
In a bowl, mix together flour and yeast. Pour over the water, slightly mix it with the flour. Sprinkle salt on top, add oil and mix all the ingredients together on low-medium speed with your mixer (with the dough hook), or with a wooden spoon (or rubber spatula). Once the dough comes together it should be slightly sticky, which is when you add another tablespoon of flour and knead it on your working surface. If the dough is too dry, sprinkle your hands with water and knead it like that. The dough should be soft, a bit elastic. The way to test this is to pick it up with your hand, let it hang and see if it starts to stretch. Then put the dough in the bowl, cover it with a kitchen towel and let it rise in a warm space.
2. Meanwhile, turn on your oven to 200°C (390°F). Spray your pan with cooking spray, or add a tablespoon of oil to it and spread the oil around with a paper towel. Then prepare the rest of your ingredients.
3. Your dough should be ready about 30 nominates later. If it hasn’t risen at all, let it rest some more (this could happen if your kitchen is cold or your windows are open).
When the dough is ready, take it out of the bowl. Put it on your work surface and flatten it with your hands. Press into the dough with your fingers and stretch it. If necessary, you can roll it out at the edges. Transfer it into your baking pan.
4. ASSEMBLE THE TOPPINGS:
- pour the pureed tomatoes on your dough (take 1/2 of the tomatoes first) and spread the puree around with a spoon
- sprinkle oregano on top
- Scatter mozzarella over that
- In a bowl, mix your sliced radicchio with olive oil and then spread it over your pizza
- Scatter smoked cheese on top
- Place your mushrooms on top of the cheese
- If using olives, place them between mushroom slices, so that everything is assembled nicely and evenly
Bake your pizza for 10-15 minutes, until the crust is golden and the cheese is completely melted and bubbly. If your pizza is baking unevenly (depends on the oven), rotate it once during the baking.
Serve cut in wedges or squares. I also like to put black pepper and Tabasco on the table, for those that like a bit of spice.