I cook because we eat

Recipe from: I Cook, Because We Eat

PIZZA

Serves 2

Ingredients

KOOP HIER | BUY HERE
This book is a commemoration of our mothers’ hearty culinary skills. Each dish has been tried and tested over many moons and lovingly passed down from one generation of caregivers to another. One can simply reminisce on families arranged around comfortable kitchen tables – talking, sharing and caring, with the little ones eavesdropping and forcing themselves awake, too afraid of missing out on any of the elders’ fascinating dialogues. As our demanding modern lives rush by at breakneck speed and Corona becomes an everyday word, Clover Mama Afrika invites you to let time stand still for a while. We want to tempt you to reconnect with soulful, traditional cooking, the way our mothers and grandmothers used to. I Cook, Because We Eat serves 56 nourishing recipes, each exquisitely displayed in full colour. Usefully, some of the recipes come with alternative dishing-up options. You may also pleasantly discover that many of the Clover products outlined in these recipes are already in your pantry’s stash. All you will need to do is try your hand at the one recipe you think will be your family’s favourite, prepare it and wait for the compliments to start rolling in.

For the base
10 t (10g) Dry yeast
1 t (5ml) Sugar
1 cup (250ml) Lukewarm water
1 T (15ml) White bread flour
2 cups (500g) White bread flour
¼ cup (60g) Clover Springbok Unsalted Butter
2 t (10ml) Salt

For the topping
1 tin (410g) Tomatoes, chopped and peeled
1 T (15ml) Tomato paste
1 Clove garlic, chopped
1 t (5ml) Dry basil
1 t (5ml) Dry oregano
1 t (5ml) Sugar
300g Mozzarella cheese

Toppings of your choice
Salami, Clover Olive Pride Kalamata Olives, mushrooms, fresh basil, etc.
Salt and black pepper.


Method

For the base

  1. Put the yeast and sugar in a big glass bowl, add lukewarm water and leave to dissolve.
  2. Sprinkle 1 T bread flour over the mixture, cover with a dry cloth and leave in a warm place for 10 minutes until you see some foam develop.
  3. Sift the flour and salt over the yeast mixture. Stir with a wooden spoon until it forms a soft dough. Add extra flour if necessary.
  4. Knee dough for 5 minutes on a flat surface dusted lightly with flour.
  5. Place back in the glass bowl, lightly smeared with oil, cover and allow to rise until double in volume – this takes about 1 hour.

For the topping

KOOP HIER | BUY HERE
This book is a commemoration of our mothers’ hearty culinary skills. Each dish has been tried and tested over many moons and lovingly passed down from one generation of caregivers to another. One can simply reminisce on families arranged around comfortable kitchen tables – talking, sharing and caring, with the little ones eavesdropping and forcing themselves awake, too afraid of missing out on any of the elders’ fascinating dialogues. As our demanding modern lives rush by at breakneck speed and Corona becomes an everyday word, Clover Mama Afrika invites you to let time stand still for a while. We want to tempt you to reconnect with soulful, traditional cooking, the way our mothers and grandmothers used to. I Cook, Because We Eat serves 56 nourishing recipes, each exquisitely displayed in full colour. Usefully, some of the recipes come with alternative dishing-up options. You may also pleasantly discover that many of the Clover products outlined in these recipes are already in your pantry’s stash. All you will need to do is try your hand at the one recipe you think will be your family’s favourite, prepare it and wait for the compliments to start rolling in.
  1. Place the tomatoes and tomato paste in a pot with the garlic, herbs, sugar, salt and pepper.
  2. Simmer for about 10 minutes without a lid.
  3. Remove from the heat and cool completely.

To make the pizza

  1. Preheat a pizza stone in the oven at 220°C.
  2. Put well-risen dough on a flat surface, lightly dusted with flour and kneed for 1 minute.
  3. Place dough on a floured sheet of baking paper.
  4. Roll dough out in one big circle of 35 cm diameter or in two smaller circles.
  5. Smear cold tomato mixture over the pizza base.
  6. Sprinkle mozzarella cheese on top of tomato base followed by the toppings of your choice.
  7. Swiftly – holding the baking paper tightly on both ends – move the pizza and baking paper onto the hot pizza stone.
  8. Bake for 15 minutes until the dough is cooked through and the cheese is browned and bubbling.

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