Recipe: pizza bianco with prosciutto, figs and Cambozola

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Another pizza from our pizza making evening in Sweden and another hit all around. The combination of sweet and salty and creamy always works and this pizza with (mother’s homegrown!) figs, prosciutto and blue cheese was no exception!

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I realise blue cheese is sometimes an acquired taste, BUT don’t knock it until you’ve tried it. I used cambozola here which is rather mild, and only a little of it as I didn’t want it to overpower the sweet and juicy figs – merely complement them!

Pizza bianco with prosciutto, figs and Cambozola, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

3 slices prosciutto, torn into a few smaller pieces

2-3 figs, sliced lenghtways

40 g Cambozola, broken into smaller pieces

sea salt and black pepper

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the ham and figs and distribute the Cambozola. Season. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven and cut into slices. 

 

 

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Recipe: pizza bianco with potatoes, rosemary and pickled red onions

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One night in Sweden this happened; pizza night. With the BBQ ban in full swing mamma and I find it so hard to think of summery things to cook, so one night we settled on pizza. Mainly because of one GREAT idea for topping (I promise I will blog about it soon!), and that spiralled into four lovely pizzas.

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This one with a white base (bianco), potatoes, rosemary and pickled red onions was amazing. The combination of flavours really work and the smell that filled the house was delicious too. A must try, despite double carbs. It’s SO worth it!

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Pizza bianco with potatoes, rosemary and pickled red onions, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

4-5 boiled but not overdone potatoes, cooled and cut into 1-2 mm slices

2 sprigs fresh rosemary, chopped

sea salt and black pepper

pickled red onions (using the below recipe) for serving

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the potato slices and scatter with rosemary. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven, add the pickled red onions and cut into slices. 

Pickled red onions, a small jar

2 red onions, peeled, cut into half and sliced thinly into half moons 

1 part matättika (already diluted acetic acid)  to 4 parts water 

3 tbsp caster sugar

1 tsp salt

Mix one part matättika with 4 parts water so you have enough to cover the onions (approx 200 ml depending on the size of the jar). Add 2-3 tbsp sugar and 1 tsp salt and stir util it has dissolved. Leave for at least 30 minutes before serving. Keeps for five days in the fridge if covered. 

 

Recipe: pizza with asparagus and wild garlic pesto

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I actually had the intention to make a sourdough pizza with this topping but didn’t have enough time in the end, so used my tried and tested Italian pizza dough recipe, courtesy of Gennaro Contaldo, Jamie Oliver’s Italian mentor.

I also used my go-to simple tomato sauce that I use for everything and my homemade wild garlic pesto. My best tip is to pick lots of wild garlic leaves when in season and blanch some of it, squeeze out the liquid and freeze in little parcels. Perfect to use for pesto or mayonnaise.

The all you need is a good buffalo mozzarella, some asparagus, parmesan and olive oil.

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I promise it’s like tasting spring. Delicious!

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Italian pizza dough, 2 pizzas

500 g 00-flour

1 tsp salt

1 tsp dried yeast

325 ml lukewarm water

Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes.

Shape the dough into round pizzas or use a rolling pin to roll it out thinly. Add the toppings you like and bake in 225C, in a low oven, for 8-10 minutes.

Tomato sauce, for one batch pizza dough

1 garlic clove, chopped

1 tbsp olive oil

1 tbsp tomato paste

1 can (400 g) chopped tomatoes

salt and pepper

Fry the garlic in the olive oil in a non-stick saucepan. Add the chopped tomatoes, some water and the tomato paste. Cook for 15 minutes while stirring occasionally, until it has thickened. Season to taste and put aside. 

Wild garlic pesto, approx 250 ml pesto

ca 50-70 g wild garlic (about a bunch as stick as a small banana)

30 g almonds

40 g parmesan

1/2 lemon, juice only 

mild oil, approx 100-150 ml 

salt & pepper

Mix wild garlic, almonds, lemon juice and parmesan with a bit of oil to a paste in a food processor or with a stick blender. Keep adding oil until you have the consistency you like. Season to taste with salt and pepper. Keeps in the fridge for 5-7 days. 

Topping per pizza:

1/2 batch tomato sauce

olive oil

1 buffalo mozzarella

4-5 asparagus, blanched and cut into smaller pieces

3-4 tbsp wild garlic pesto

parmesan

Roll out the dough and drizzle some olive oil on it. Spread out the tomato sauce. Shred the mozzarella into chunks and place on the pizza. Add the asparagus pieces and dollops of wild garlic pesto. Grate over parmesan. Add a little more olive oil and put it in the oven on 225C, middle to low oven for 8-10 minutes.

Pizza with fillet of beef and bearnaise sauce

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It may seem a strange pizza topping, but I assure you it’s not. Most pizzerias in Sweden offer this and it’s probably the best hangover cure in the world, right up there with a kebab pizza. Yes, that’s also a thing in Sweden!

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You see, most pizzeras in Sweden are not authentic Italian ones but conveniently located in small towns, even villages and the go-to place for a takeaway. The menu is often eclectic and most have one called ‘pizzeria name’ + special, which is their take on the beef and bearnaise sauce pizza. It’s rarely you get nice beef though, it’s more similar to kebab meat but it’s still nice.

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Since bearnaise sauce on pizza is not a thing in the UK (sob), I made my own the other day. With proper rare fillet of beef. It was so delicious and I can’t wait to have it again. Because although the Swedish pizza with beef and bearnaise sauce have a special place in my heart and something I have to have at least once a year when I go home, this was SO much better.

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I was tempted to make my own bearnaise sauce to put on the pizza, but was afraid it might split on the hot pizza base so I decided to play it safe and use a store bought, more stable version.

Homemade pizza with fillet of beef and bearnaise sauce, per pizza

1 batch pizza dough (makes 2 pizzas, or halve it if you only want to make 1) 

Tomato sauce:

1 garliv clove, chopped

1 tbsp olive oil

1 tbsp tomato paste

1 can (400 g) chopped tomatoes

salt and pepper

5 chestnut mushrooms, sliced

1 buffelo mozzarella

oregano

70 g fillet of beef

butter for frying

a few spoonfuls good quality bearnaise sauce (I imported mine from Sweden)

Make the dough. When it’s raising, make the tomato sauce: Fry the garlic in the olive oil in a non-stick saucepan. Add the chopped tomatoes, some water and the tomato paste. Cook for 15 minutes while stirring occasionally, until it has thickened. Season to taste and put aside. 

Once the dough has risen, roll out a pizza. Spread with tomato sauce and distribute torn chunks of mozzarella on the pizza. Add the mushrooms and sprinkle with orgeano. Bake in 225C oven for approx 10 minutes until cooked through. 

Season the beef and fry it in butter while the pizza is in the oven. It only needs 1-2 minutes per side. Let the meat rest for a few minutes, then slice it thinly. 

Remove the pizza from the oven. Add the beef and bearnaise sauce. Serve immediately!  

Roasted baby aubergine with pesto and mozzarella

A little while ago when I had invited Jess and Laura over for dinner, I was not my usual organised self. I was battling a cold and only had the energy to clean the flat and prepare dessert the day before, and figured I could buy the rest at lunch time the same day and prepare it before my guests arrived.

That day I was particularly busy at work and didn’t have time to go to a nice supermarket. Instead I rushed in to the closest Tesco Express and was devestated when I realised they didn’t even have spinach in the shop, and I had re-plan the whole menu then and there.

But it turned out well. As my starter I served serrano rolls with lemon crème (but made with prosciutto instead) and roasted baby aubergines with pesto and mozzarella, served with crusty bread.

Even though this is more to throw ingredients together than actual cooking it was a nice dish, perfect for barbecues or summery buffets.

Roasted baby aubergine with pesto and mozzarella, serves 3

4-5 baby aubergines

1 jar fresh pesto (or homemade)

1 ball buffalo mozzarella

mild olive oil

salt, black pepper

Wash the aubergines and cut in half lenghtways. Place skin-side down in a roasting tray and brush the flesh with olive oil. Bake for 20  minutes in 200C oven. Remove from oven and spread a tsp of pesto on each half. Top with chunks of mozzarella. Season and bake for another 5-10 minutes or until the cheese is golden brown.