Recipe: pizza bianco with pears and Saint Agur

IMG_3526.JPG

The last one of the pizzas I made in Sweden in the summer is this one with pears and my favourite blue cheese St Agur. It’s a very classic flavour combination that works really well on the bianco base. And I can assure you it was as yummy as it looks!

IMG_3520.JPG

But, as I always strive towards perfection, I do think it would be even nicer with some added crunch in the form of chopped walnuts and an extra hint of sweetness with a drizzle of Acacia honey. I tried to find both these ingredients in the beach house but as it’s not as well stocked as our regular kitchen I came out empty. As you can tell I didn’t really plan all the pizza toppings beforehand, but got carried away mid-baking.

IMG_3510.JPG

IMG_3524.JPG

Pizza bianco with pears and Saint Agur, 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) 

2 pears, thinly sliced lenghtways

40 g Saint Agur, broken into smaller pieces

sea salt and black pepper

To serve:

chopped walnuts and a drizzle of acacia honey 

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 pear slices and distribute the Saint Agur. 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, add walnuts and honey and cut into slices. 

Advertisements

Recipe: pizza bianco with butter-fried girolles and Västerbotten cheese

IMG_3498.JPG

For once I feel like I’ve had a proper summer. It’s been warm and sunny both here in London and in Sweden. I’ve still got a tan and I swam in the sea several times. Had al fresco meals and lots of rosé. One might think I’ve had enough of summer for now, but I would happily continue the summer for another few months. But, because we had a real summer I am also, at the same time, looking forward to autumn. To cosy nights in, lit candles, blankets, darker colours and heartier dinners. And red wine instead of rosé.

And just like the trench coat and the leather jacket are good transitional pieces in our wardrobes I feel this pizza is the ultimate transitional dinner dish.

IMG_3501.JPG

Mushrooms always get me excited about autumn and their earthy taste is just what I’d want right now. Before the soups and stews. And, luckily – this pizza goes well with both red and rosé!

Pizza bianco with butter-fried girolles and Västerbotten cheese, 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 Västerbotten cheese (mature cheddar works too) 

200 g girolles

2-3 tbsp butter

a splash of oil

1 garlic clove, finely chopped

chopped parsley

sea salt and black pepper

finely grated Västerbotten cheese 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 Västerbotten cheese.  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.

In the meantime, fry the girolles in butter and oil on medium-high heat. When the mushrooms are almost done, add the garlic and fry until golden (but no longer). Remove the pan from the heat and season well. Add the chopped parsley. 

Remove the pizza from the oven, divide the mushrooms onto the pizza, top with finely grated cheddar and cut into slices. 

Back in London and a weekend in the country

bcl3.jpg

I’ve been back in London for a little more than a week and my holiday in Sweden is already starting to feel like a distant memory. It’s funny how quickly one settles back into the groove.

Monday was mainly about catching up at work, but I felt up to speed by the end of the day, having caught up with my emails and paper work. When I got home I started to put all my things away from the trip. I always unpack my suitcases as soon as I get home, whatever time of night that is (I like to maximise my time away and often fly back late). I don’t know why but I find it so satisfying to unpack straight away, but I’ve done it for years! But of course I don’t put everything away immediately (that takes too long) so that’s what I did on Monday night. And laundry of course, even though I made sure to do laundry in Sweden too.

bcl2.jpg

Anyway, the next evening after work the book club girls came over for some nibbles and pizza on the roof terrace followed by pudding back in the flat as the sun had started to set. It was lovely catching up with them and decide on the new book to read (this one if you’re interested) and as all of us contribute to the dinner it’s never stressful to host.

bcl4.jpg

Wednesday I made pizzas and we watched The Handmaid’s Tale (OMG it’s so good – draining, but SO good). Thursday I packed for the weekend, had some more pizza and watched some more The Handmaid’s Tale.

bcl6.jpg

I had the day off on Friday which was wonderful so after a lie-in we drove up to Northamptonshire where we stayed over night. Friday night we had dinner and watched Joseph and the amazing technicolor dreamcoat at Kilworth House and the next day we just took it easy before going back to London in the evening.

Sunday I did some more chores, unpacked and made another pizza (with leftover dough that I froze on Wednesday). I think I need a break from pizza now actually…

Pizza with fillet of beef and bearnaise sauce

FullSizeRender10.jpg

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!

IMG_1959.JPG

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.

IMG_1963.JPG

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.

IMG_1952.JPG

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!