Saturday, May 29, 2010

Purple Pizza Eater

I'm so excited about this pizza, I had to tell you about it! Robbie and I had both had long, wearying days ... so we wanted to treat ourselves to a special dinner. So, while he threw a balloon back and forth, back and forth with Nelle, I got busy in the kitchen.

I decided to do my pizza dough by hand this time ... quite therapeutic, really. Mix the dry, mix the wet, add one to the other and knead, knead, knead. I did this just long enough that the dough looked smooth and happy, and I'd forgotten all about that 8 am lecture I'd given ... so long ago ...

We were getting hungry, so I popped the oven onto its lowest setting and let my dough rise for 30 min or so in there, with the pizza stone warming at the same time. Then I punched my puffy dough down and got to work on the Purple Toppings. I must say, my pizza did work ... even with my slacker methodology. But you might want to try the original method on my Pizza Night posting if you're not so desperate as we were ...

For the Pizza Monster in all of us:

"He was a one-eyed, one-horned flying purple people eater"
                                     -From "The Purple People Eater" written and performed by Sheb Wooley

Purple Pizza Eater

Serves 2


1/2 of pizza dough recipe

1/2 of a medium red onion, finely sliced
1/4 of a small red cabbage, finely sliced
3 Tbs extra virgin olive oil + some for drizzling
1 1/2 small crispy apples, finely sliced
1 - 1 1/2 c sharp cheddar cheese, shredded
a pinch of dried dill
salt and pepper to taste

1. Preheat your oven to 220C, 450F (hot!)

2. Roll out your dough till it's quite thin and set it on your floured pizza stone or tray. Drizzle the pizza base with olive oil and use your hand to rub it over the base uniformly.

3. Add your apple slices in a layer over the base and then add your cheese. Bake for 10-12 minutes.

4. While the pizza's baking, heat the 3 Tbs oil in a frying pan and saute the red onions until tender (about 5 min). Then add the cabbage, and saute until that's just tender too. Don't let it get too floppy - the semi-crisp texture will be great on the top of the pizza. Add the dill and mix. Remove from heat.

5. Pull your pizza out of the oven when the cheese is melted and browned and the edges of the crust are slightly puffy and golden. Yum. Sprinkle your onion/cabbage concoction over the top of your pizza ... cut into slices ... add salt and pepper to taste... and serve with a simple salad and a cold beer!

PS. Good news is that red cabbage has heaps of Vitamin C in it, perfect for lingering colds ...

Treat yourself!
Amanda xx


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Thanks for commenting! Amandaxx

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