Pizzas with Green Goddess Salad

Tue, 18 January 2022

Aisling Larkin’s Pizzas with Green Goddess Salad

Makes 2 Pizzas 

Ingredients:

Base:

- 350g plain/self-raising flour (a little extra for rolling) 

- 300mls luke-warm water 

- 7g (1 sachet) fast-action dried yeast 

- 1 tsp sugar 

- ½ tsp salt 

Sauce (for 2 pizzas):

- 200mls passata 

- ½ tsp oregano 

- ½ brown sugar 

- ½ – 1 tsp onion powder 

- ½ – 1 tsp garlic powder 

- ¼ tsp salt 

Toppings:

Mushroom & Ham & Vintage gruyere

- 300g button mushrooms 

- ½ tsp butter & ½ tsp oil 

- 150g sliced deli ham 

- 100g grated mozzarella 

- 50g grated vintage gruyere 

- 3g dried parsley

Nduja, Red Pepper and Cashel Blue Cheese

- 30 - 50g nduja 

- 75g castle blue cheese 

- ½ red pepper 

- 100g grated mozzarella 

- 3 springs fresh rosemary 

Method:

Base:

1.  Measure the flour into a bowl. Add the salt. Stir through. Measure 300mls of warm water (about 40?. ) into the jug. Stir in the sugar. Sprinkle the yeast on top. Stir and allow it to sit for 15 minutes until a big bubble of froth appears on top. Spray the pizza trays with baking spray, or brush with oil. 

2. Stir the frothy yeast liquid into the flour until it forms a wet dough. Sprinkle the counter with some flour, knead the dough for 2 minutes until you get a smooth surface and then allow it to sit, under the bowl for 5 minutes. 

3. Cut in half, roll out the dough to be a rough circle shape and pop on the tin.

4. Preheat the oven to a 190 - 200? fan. 

Sauce:

1. Spread the passata over the base, sprinkle over the salt, oregano, brown sugar, onion powder and garlic powder. 

Toppings:

1. Always sprinkle the grated mozzarella on first  - a small scattering. 

Mushroom & Ham &  Vintage Gruyere 

1. Chop the ham, grate the cheese. Wipe and thinly slice the mushrooms. Sauté the mushroom in oil and butter until golden and brown. 

2. Sprinkle the mushrooms & ham over the top of the mozzarella. Top with gruyere.

3. Bake for 15- 20 minutes until golden brown. Sprinkle with dried parsley. Allow to cool and set for about 2 minutes after it comes out of the oven. Cut and serve. 

Nduja, Red Pepper and Cashel Blue Cheese 

1. Crumble the nduja and castle blue cheese separately. 

2. Thinly slice the red pepper. 

3. Sprinkle the nduja, blue cheese and red pepper slices over the mozzarella 

4. Sprinkle with a few springs of fresh rosemary. 

5. Bake for 15- 20 minutes until golden brown. Sprinkle with dried parsley. Allow to cool and set for about 2 minutes after it comes out of the oven. Cut and serve. 

Baby Gem Salad with Green Goddess Dressing

Ingredients: 

- 2 heads baby gem 

Green Goddess Dressing 

- 50mls sour cream

- 50mls mayonnaise

- 1/2 clove garlic

- 1 anchovy fillet

- Big handful of parsley, chives, basil and coriander

- Squeeze lemon juice

- Salt & pepper 

Method:

1. To make the Green Goddess dressing simply put everything into the liquidiser and blitz until green, creamy and smooth. Store in an airtight container in the fridge for up to a week.