Category Archives: Pizza

Monkey Bread Bolognese

Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these

Monkey Bread Bolognese

Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these

Korean Barbecue Monkey Bread

Made a tray of Monkey Bread using 500g of Aged Pizza Dough. Cut the chilled dough into 20 or so portions, tossed with the mince and cheese mixture, then left arranged cubes to raise for nearly an hour at room

Korean Barbecue Monkey Bread

Made a tray of Monkey Bread using 500g of Aged Pizza Dough. Cut the chilled dough into 20 or so portions, tossed with the mince and cheese mixture, then left arranged cubes to raise for nearly an hour at room

Holiday ‘Pizza’ Hawaiian Style

   Threw together some holiday style ‘pizza’using Shaloha Pita from Kaka’ako Farmers’ Market as bases. Split each base horizontally and smeared the split side of the pita with bottled pasta sauce. Scattered some Italian-style shredded cheese and baked at high

Holiday ‘Pizza’ Hawaiian Style

   Threw together some holiday style ‘pizza’using Shaloha Pita from Kaka’ako Farmers’ Market as bases. Split each base horizontally and smeared the split side of the pita with bottled pasta sauce. Scattered some Italian-style shredded cheese and baked at high

Capricciosa Pizza

An extended basil harvest is another of life’s guilty pleasures delivered by global warming, which means that we’re able to garnish our capricciosa pizza on a June evening in Melbourne with freshly plucked basil leaves. Take a partly cooked pizza base that has had a light sprinkling

Capricciosa Pizza

An extended basil harvest is another of life’s guilty pleasures delivered by global warming, which means that we’re able to garnish our capricciosa pizza on a June evening in Melbourne with freshly plucked basil leaves. Take a partly cooked pizza base that has had a light sprinkling

Zucchini for the Teacher

Converted the tail of an enormous zucchini into a topping on this week’s pizza. Grated enough zucchini to make two large handfuls and tossed with 2 teaspoons of salt. Allowed the strands to drain for a half hour, and then rinsed

Zucchini for the Teacher

Converted the tail of an enormous zucchini into a topping on this week’s pizza. Grated enough zucchini to make two large handfuls and tossed with 2 teaspoons of salt. Allowed the strands to drain for a half hour, and then rinsed

Pizza Dough v2.1

Swampish vapours from the hibernating starter signalled the beginning of its demise. Two days later black mould had invaded the surface of the paste, and that was the end of the culture that had survived for nearly three years. Will

Pizza Dough v2.1

Swampish vapours from the hibernating starter signalled the beginning of its demise. Two days later black mould had invaded the surface of the paste, and that was the end of the culture that had survived for nearly three years. Will

Pumpkin and Chorizo Pizza

Surprisingly, a staple from our pizza topping ingredients has not featured in a post: pumpkin. Variations on the pumpkin theme start with wedges of the darkest butternut or jap pumpkin on offer, cleaved into 5 millimetre-thick slices, tossed with oil

Pumpkin and Chorizo Pizza

Surprisingly, a staple from our pizza topping ingredients has not featured in a post: pumpkin. Variations on the pumpkin theme start with wedges of the darkest butternut or jap pumpkin on offer, cleaved into 5 millimetre-thick slices, tossed with oil