Wednesday, 25 September 2013

Off the Wall Pizza

No oven, nor even any electicity, but a need for a glass of red wine and a pizza?  It can be done, over an open fire, with a heavy flat ridged pan for the base and a frying pan for the topping.

The best base is a naan bread:
8 oz plain flour
1/4 tsp salt
1/2 tsp bicarb
1 tub Greek yogurt approx 5 oz.

In a bowl mix together the dry ingredients.  Stir in the yogurt and mix to form a dough, adding water as necessary.  Knead.  Put the bowl with the dough into a plastic bag for an hour.  Cover a plate with flour.  Place the dough on top and flatten with the back of a metal spoon until it covers the plate.  Brush the ridged pan with oil and place on top of the plate.  Reverse, so the pizza dough is now on the pan.

Make the topping.  Fry onions and peppers in oil in the frying pan over the fire.  Add a few mushrooms and diced bacon.  When cooked, take off the heat and cover with slivers of cheese.  Sprinkle over some herbs and olives and put the lid on the pan.  Set aside in a warm place.  The cheese will melt, sticking everything together.

Now cook the base on the fire for about 7 mins, turning once.  Remove from heat.  Lift topping in one with 2 fish slices and place on top of pizza base.  Serve.

Note: An open fire cooks at a very high heat.  A pair of thick leather garden gloves are recommended as the pan handles can get very hot.  Hardwood twigs cook better and faster than logs.  Take care where you light your fire.  Our forests are valuable and vulnerable at this time of year.  Perhaps try doing the whole thing in your BBQ with twigs.

If you want to carry on cooking like a gypsy, try the Gypsy Toast with blackberry and apple topping for pudding, also cooked over twigs.

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