Nutella & Mixed Berries Pizza

Nutella & Mixed Berries Pizza

Hello Everyone! Before I begin, I would like to dedicate this post to my little sister April who would’ve been 17 years old today. She unfortunately showed no signs of life when she was born.

Nutella & Mixed Berries Pizza

Nutella & Mixed Berries Pizza

Today, I am finally ending this short pizza series on a high with this pizza recipe from SORTED Food. I’ve been wanting to give this recipe a go for a very long time and I’m glad that I’ve managed to cross this off my list of things to make, and will continue to make over and over again. So, during the process of making this dessert pizza, there is one step where you have to place the pizza in the oven with the Nutella spread and hazelnuts to bake before adding the berries on top. When I took the pizza out to do this, I saw that the Nutella started caramelising. I stupidly, without thinking, put my finger in the Nutella spread because I wanted to know whether it has hardened… And I burnt my finger. My first reaction (of course) was to quickly put it in my mouth… And thus I also burnt my tongue. Well done Allison. Well done indeed. Other than this little stupidity of mine, the pizza was a success. The flavours were on point and that mascarpone cheese to top it off was pretty amazing.

Nutella & Mixed Berries Pizza

Of course you may use other berries as well, those that are in season wherever you are in the world. Fresh or frozen, it doesn’t matter. I really wanted to try it with boysenberries since I absolutely LOVE them. I saw punnets of them on the shelves at Coles a few times during December-January time. But by the time I came around to making this pizza, the berries were off the shelf and they didn’t even have any frozen ones *sob*.

Nutella & Mixed Berries Pizza Ingredients

PREP TIME 15 MINS | COOKING TIME 8-10 MINS | SERVES 4-5

INGREDIENTS

  • Classic New York Style Pizza Dough Recipe
  • 1 punnet (125g) blackberries
  • 1 punnet (125g) blueberries
  • 1 punnet (125g) raspberries
  • 1 punnet (125g) strawberries, sliced
  • Fresh mint leaves
  • Roasted hazelnuts
  • Mascarpone Cheese
  • Nutella

METHOD

  1. Preheat oven to 220C. Place your pizza stone in the oven as well to heat it up.
  2. Roll out your dough to a circle the same size as your pizza stone on a lightly floured surface as thick or thin as you want.
  3. Brush around the edge with a little water, then create a wall of raspberries all the way around. Fold the edge over the raspberry wall and seal it in by pressing down on the damp dough to form a stuffed crust.
  4. Spread a thin (or if you are that type, a generous) layer of Nutella onto the dough and top with the roasted hazelnuts (place them in to oven for about 5-6 minutes if your hazelnuts are raw). Don’t forget to lick your spoon, or whatever utensil that you used to spread the Nutella with, clean!
  5. Carefully remove the stone from the oven and quickly slide the pizza over the top of the stone. Place it back in the oven and bake for about 3 minutes. Remove from the oven and top the pizza with the berries and bake in the oven for a further 3-4 minutes or until cooked all the way through. It should not take more than 10 minutes in total.
  6. Remove from the oven and top with mascarpone cheese and fresh mint leaves.

Nutella & Mixed Berries Pizza

Nutella & Mixed Berries Pizza

BON APPÉTIT

– Ally xx

myTaste.com

Garlic & Rosemary Pizza

Garlic & Rosemary Pizza

Hello Everyone! Sorry for the lack of updates on the blog! I did say in the last post or so perhaps that I’d be travelling during this time and that I was unsure of whether I’d have, not so much the time, but more the internet connection to be able to post updates for you guys – and that’s exactly what happened! The first week of my trip I was staying in Sta. Maria Bulacan where my grandmother is currently residing has no wi-fi connection. I am now in Lucena at my cousin’s place with internet!

Garlic & Rosemary Pizza Ingredients

3 pizzas down and just 1 more to go after this recipe. I prepared this post and the next even before I left for holidays, but as I said, I didn’t have the connection. Today I have a very simple pizza recipe for you. The first time I had this pizza was back home in Brunei at a restaurant called Fratini’s. I was with my Mom and two younger sisters at that time for a 50% off dinner promotion during the month of fasting for Muslims known as Ramadhan. If I’m not mistaken (since I am talking about several years ago), we ordered their winning dish Linguine Fratini which was quite a hefty dish, but sharing that between 4 people was not enough; just. So we decided that we wanted to order a pizza too, to share, but nothing to hefty as the pasta dish. So the waiter/waitress at the time recommended the garlic and rosemary pizza, which we ended up ordering at the end. When it came to the table, I was actually quite shocked. “Where’s the sauce?” I asked myself. Everything that I knew about what pizza was meant to be, stuffed crust, tomato sauce, and cheesy goodness, all gone. But when I had a slice of that pizza, I was in heaven. It was like garlic bread, but in pizza form. It was delicious that I didn’t even want to share the pizza with anyone else!

My pizza came out a little too tan for my liking, and didn’t really have the same flavour I experienced back then. It was nonetheless still tasty, however I think I overdid the salt a wee-bit too much.

Garlic & Rosemary Pizza Ingredients

PREP TIME 10 MINS | COOKING TIME 8-10 MINS | SERVES 3-4

INGREDIENTS

METHOD

  1. Combine all the ingredients to a small bowl and let it sit for about 30 minutes to an hour for the fresh garlic and rosemary leaves to macerate in the olive oil.
  2. Preheat oven to 220C. Place your pizza stone in the oven as well to heat it up.
  3. Roll out your dough to a circle the same size as your pizza stone on a lightly floured surface as thick or thin as you want. Then drizzle the olive oil mixture over the top of the dough.
  4. Carefully remove the stone from the oven and quickly slide the pizza over the top of the stone. Place it back in the oven and bake for about 8-10 minutes or until cooked all the way through. It should not take more than 15 minutes in total.
  5. Remove from the oven and serve with any sort of pasta dish as a side!

Garlic & Rosemary Pizza

Garlic & Rosemary Pizza

BON APPÉTIT

– Ally xx

myTaste.com

Anchovies & Capers Pizza

Anchovies & Capers Pizza

Hello Everyone! To kick off the week, we have something that might not fit people’s fancy. Yes, you read the title right, ANCHOVIES. I know a lot of people hate anchovies, in fact I heard from my manager while she was doing research for her client that there is even a ‘National Pizza with Everything (except Anchovies) Day’ which falls on the 12th of November. Both my manager and I found this ridiculous because we both love us some anchovies. If you too are part of the haters club, then just substitute the anchovies in this recipe for something else.

Anchovies & Capers Pizza

The links to the pizza dough and white-based pizza sauce is linked below in the ingredients list. Now, if you’re like me and don’t have a peel (a shovel-like tool used by bakers to slide loaves of bread, pizzas, and other baked goods into and out of an oven), then make sure that you roll out your pizza dough onto baking paper to ease in transferring the pizza onto the pizza stone.

Anchovies & Capers Pizza Ingredients

Anchovies & Capers Pizza

PREP TIME 10 MINS | COOKING TIME 10-15 MINS | SERVES 3-4

INGREDIENTS

METHOD

  1. Preheat oven to 220C. Place your pizza stone in the oven as well to heat it up.
  2. Roll out your dough to a circle the same size as your pizza stone on a lightly floured surface as thick or thin as you want.
  3. Brush around the edge with a little water, then create a wall of the mozzarella cheese all the way around. Fold the edge over the mozzarella wall and seal it in by pressing down on the damp dough to form a stuffed crust.
  4. Spread a thin layer of sauce onto the dough. Be very careful not to overdo the sauce; if you use too much sauce, it’ll be too rich and also will bubble over the pizza and burn. A quarter cup to a third is just about right per pizza.
  5. Top the pizza with anchovies, bocconcini, capers, cherry tomatoes, chilli flakes, and olives. If these aren’t quite to your fancy, then get creative and top your pizza with your favourite toppings.
  6. Carefully remove the stone from the oven and quickly slide the pizza over the top of the stone. Place it back in the oven and bake for about 8-10 minutes or until cooked all the way through. It should not take more than 15 minutes in total.
  7. Remove from the oven and top with fresh rocket leaves before serving.

Anchovies & Capers Pizza

Anchovies & Capers Pizza

BON APPÉTIT

– Ally xx

myTaste.com

Classic New York Style Pizza Dough

Classic New York Style Pizza Dough

Hello Everyone! It been a while since I last posted, and I had my reasons for that. If you aren’t following my page on Facebook, then you would’ve missed out on the announcement I made over there. I decided to take two weeks off as during those past weeks I was busy finishing up a submission so that I can hopefully graduate from my degree, finalising my packing (seriously packing up 4 years of your life was a pain), and travelling to two countries altogether in that span of two weeks. I’ve finally settled down in my hometown Brunei and have a whole lot of recipes lined up for the next month. During this time I will also be travelling so I do apologise if things aren’t running as smoothly as it was before.

Classic New York Style Pizza Dough

Before I left the beautiful city of Sydney, I had been firing up the oven and creating a few homemade pizzas. So for the next two weeks on the blog, I will be covering these recipes, kicking off with how to make your own basic pizza dough! Now, if you don’t have a pizza oven, you can still make pizzas in a regular oven. It is highly recommended that you get a pizza stone as well if you want to cook them in the oven so that your pizza cooks all the way through without taking forever to do so.

I was inspired to try out making my own range pizzas from the lovely Tara; she celebrated her birthday last year with a DIY pizza night at her place. And the pizzas that came out of the oven that night were to die for! I simply had to do a repeat – all for myself that is! *cheeky grin* Anyway, this simple pizza dough recipe should be able to make one large pizza or two small pizzas. Also, you can find the original recipe that I followed on American Food.

Classic New York Style Pizza Dough Ingredients

PREP TIME 2 HOURS 35 MINS | COOKING TIME | MAKES DOUGH FOR 2 REGULAR-SIZED PIZZAS

INGREDIENTS

  • 2 & 1/2 cups bread and pizza flour, plus 1/2 cup extra
  • 1 cup lukewarm water (not hot!)
  • 2 tbsp extra virgin olive oil, plus extra
  • 1/2 tbsp white sugar
  • 2 & 1/4 tsp instant dry active yeast
  • 1 & 1/2 tsp salt

METHOD

  1. Start by adding the water, yeast, and sugar, and a 1/2 cup of the flour into a large mixing bowl. Stir well and let it sit for at least 20 minutes to proof. The mixture should become bubbly, if not then your yeast is probably dead and you will have to start your mixture all over again. To check if your yeast is still alive, proof it first by using the same ingredients excluding the flour.
  2. Then, add in the olive oil, salt, and the remaining 2 cups of flour, and mix with a spatula or wooden spoon until it is together enough to turn out onto a lightly floured work surface to knead.
  3. Knead the dough for about 10 minutes, while adding more flour a little at a time. The dough should be soft, elastic and slightly sticky dough. Add just enough flour to keep it from sticking to the work surface as you knead.
  4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. Place a kitchen towel over the bowl and place in a warm spot for 2 hours, or until the dough doubles in size.
  5. Punch down the dough and divide into 2 balls. Place in large zip lock plastic bags and refrigerate overnight.
  6. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

Classic New York Style Pizza Dough

Classic New York Style Pizza Dough

Classic New York Style Pizza Dough

Stay tuned for the next upcoming two weeks for some easy pizza toppings that are sure to please either yourself or a crowd! Likewise, you can get creative yourself and come up with your favourite flavour combinations to top your own pizza now that you’ve got the dough down.

BON APPÉTIT

– Ally xx

myTaste.com