Zucchini, Broad Bean, Chilli and Feta pizza

I was sitting on the kitchen bench the other day (a habit I've since childhood), pondering exactly what to do with my freshly podded broad beans. I was getting a little sick of having them with pasta, but still wanted a bit of a broad bean-feta mix thing going on. "Aha!", I suddenly thought. "I'll spike them with a bit of chilli. Genius!" And with that thought I gave the kitchen cupboards a little kick with my feet in celebration of my own superior brain power.

Except... you can't really just eat a whole bowlful of broadbeans with chilli and feta. Well, I could, but I'm sure Grumbles and Galumph would be asking where the rest of the meal was. So then I came up with the sterling idea of putting them on top of a pizza, with super thin strips of zucchini. Scathingly brilliant, oui?! Four out of five kicked up kitchen cupboards can't be wrong!

Zucchini, Broad Bean, Chilli and Feta pizza

Pizza Base: (makes enough for four bases)

Please note that this recipe only has enough topping for two pizzas, so put the other two spare bases in the freezer, and save them for a rainy day!

7 grams dried yeast (1 sachet)
2 tablespoons honey
600 ml warmish water
1 kilo flour

1 - Mix the yeast and warm water together, then stir in the honey until it is dissolved. Let rest for a couple of minutes.

2 - Put the flour in a bowl, then make a well in the centre. Add the yeast mixture slowly, mixing the dough together with a fork. Turn out onto a well floured bench top, then knead the dough for five minutes, or until elastic and smooth.

3 - Put the dough back into the bowl, and cover with cling wrap. Let sit for an hour or so in a warm, draft-free place, until the dough has doubled in size.

4 - Grab the dough, and divide into four balls. Roll out each ball of dough to fit your very lightly oiled pizza tray. It's now ready for it's topping.

Topping

300 grams broad beans, podded and blanched with skins removed.
1 zucchini, thinly sliced (I used a wide plane grater)
1 long red chilli, finely diced
100 grams feta, crumbled
100 grams tasty cheese or mozzarella

1 - Preheat the oven to 220 C.

2 - Place half the tasty cheese on each of the pizza bases. Top with the chilli, feta and broad beans, scattering them evenly.

3 - Top with the zucchini, layering over the pizza in a lattice pattern. Bake for 10 - 12 minutes, or until the base is cooked through.

Olive and tomato pizza

This pizza is so good, and so easy. I love the saltiness that the olives bring to the party. Goes down very, very well with a nice cold beer!

Olive and tomato pizza

Pizza Base: (makes enough for four bases)

7 grams dried yeast (1 sachet)
2 tablespoons honey
600 ml warmish water
1 kilo flour

1 - Mix the yeast and warm water together, then stir in the honey until it is dissolved. Let rest for a couple of minutes.

2 - Put the flour in a bowl, then make a well in the centre. Add the yeast mixture slowly, mixing the dough together with a fork. Turn out onto a well floured bench top, then knead the dough for five minutes, or until elastic and smooth.

3 - Put the dough back into the bowl, and cover with cling wrap. Let sit for an hour or so in a warm, draft-free place, until the dough has doubled in size.

4 - Grab the dough, and divide into four balls. Roll out each ball of dough to fit your very lightly oiled pizza tray. It's now ready for the toppings.


Pizza Sauce: (for two pizzas)

1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
800 gram tin crushed tomatoes
1 pinch dried oregano

1 - Heat the oil in a saucepan over a medium heat, then add the onion. Cook until golden and tender, then add the garlic. Cook for another minute more.

2 - Add the tomatoes and oregano. Bring to the boil, then let simmer for 10 - 15 minutes, or until the sauce is lovely and thick. Set aside to cool.


Topping: (for two pizzas)

Pizza dough, as above
Pizza sauce, as above
200 grams tasty cheese or mozzarella, grated
100 grams pitted kalamata olives

1 - Heat the oven to 220 C. Place the rolled out dough on a well oiled tray. Set aside.

2 - Spread some sauce onto each pizza piece. Scatter over the cheese and olives, then bake at 220 C for 10 minutes (give or take depending upon your oven), or until cheese is golden and bubbling, and base is cooked through. Cut each pizza into six slices, and serve.

Pumpkin and Feta Pizza

Although it does take a little bit of time to make this pizza (do the dough, make the sauce), it's the sort of meal that can be whipped up in a jiffy if you've planned ahead. The bread recipe makes enough for four bases, which freeze really well, covered in cling wrap. The sauce is my generic pasta sauce, so if you make some for a pasta dinner one night, put the rest aside in the freezer and then bring it out for this. Too easy!

Pumpkin and Feta Pizza

Bread (for four pizzas):
7 grams dried yeast (1 sachet)
2 tablespoons honey
600 ml warmish water
1 kilo flour

1 - Mix the yeast and warm water together, then stir in the honey until it is dissolved. Let rest for a couple of minutes.

2 - Put the flour in a bowl, then make a well in the centre. Add the yeast mixture slowly, mixing the dough together with a fork. Turn out onto a well floured bench top, then knead the dough for five minutes, or until elastic and smooth.

3 - Put the dough back into the bowl, and cover with cling wrap. Let sit for an hour or so in a warm, draft-free place, until the dough has doubled in size.

4 - Grab the dough, and divide into four balls. Roll out each ball of dough to fit your very lightly oiled pizza tray. It's now ready to go!


Tomato Sauce:
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
800 gram tin crushed tomatoes
1 pinch dried oregano

1 - Heat the oil in a saucepan over a medium heat, then add the onion. Cook until golden and tender, then add the garlic. Cook for another minute more.

2 - Add the tomatoes and oregano. Bring to the boil, then let simmer for 10 - 15 minutes, or until the sauce is lovely and thick. Set aside to cool.

Pizza Topping (for two pizzas):
Pizza dough, as above
Tomato sauce, as above
1/2 small pumpkin, peeled and chopped into 2 cm pieces
100 grams feta, roughly chopped
100 grams mozzarella, grated
Freshly ground black pepper

1 - Place the rolled out dough on a well oiled tray. Set aside.

2 - Meanwhile, in a 200 C oven, roast the pumpkin pieces, tossed with a little olive oil, for 15 - 20 minutes, or until tender.

3 - Spread some sauce onto each pizza piece. Scatter over the roasted pumpkin and feta, season with black pepper, then spread over a little of the mozzarella. Back at 220 C for 10 minutes (give or take depending upon your oven), or until cheese is golden and bubbling, and base is cooked through. Cut each pizza into six slices, and serve.