Mini Pizzas with Pesto and Tomato Sauce

Very excited to post the first of Home Bakers Callenge recipe, a lovely event started by Priya Suresh of Priya Easy n Tasty Recipes . Divya  is the first host of this event and her choice is one of the world's most famous dish ... Pizza, thanks Divya.

Pizza, the name says it all. Though the exact history is obscure, pizza is thought to have originated in Italy around 900 AD. Pizza is basically dough flattened to form a circular disc of various sizes topped with vegetables or meat and cheese and baked in a stone oven. In the beginning it was known to be the dish of the poor.

Pizza is more famous in the US than any other country apart from Italy. There are hundreds of variations for pizza toppings - Margherita, Veggie supreme, Hawaiian with ham and pineapple, Pepperoni, BBQ Americano etc. The more modern newer varieties include Tandoori hot [Indian version], Tuna delight, Seafood delight, Fruit pizza and even Chocolate pizza.

The variations does not stop with the toppings but the dough base of the pizza can be modified too. Thin crust, pan base, gluten free and stuffed crust are few of the variations available in any pizza eatery.

As you can see my the first tough job was to select base, then the sauce and then the toppings for my pizzas.

As I am a complete foodie, I love variations and so does my family. I had no other choice but to make tiny little ones rather than one large pizza. My daughter loves cherry tomatoes, my H likes prawns and I love the veggie version of pizza.

So here comes my favourite pizza varieties with different sauces and toppings. Feel free to mix and match as per your liking or even adding more toppings to suit your palate.

Dough base:
Strong white flour: 250 gms.
Olive oil: 2tbsp + extra.
Salt: 1/2 tsp.
Dried yeast: 7 gms.
Water: 150mls approximately.

Mix all the ingredients together except water. Add water little by little to form a soft dough. Knead gently for 10 minutes and shape it into a ball. If the dough is too dry add a bit of water. Coat with a thin layer of olive oil. Keep the dough in a bowl and cover with a damp cloth. Place it in a warm place for about an hour until double in size. Gently knead again for 30secs. Place it in the bowl and cover it with the damp cloth until further use.

Tomato sauce with Soya granules: For the classic Italian sauce visit here

Ripe large tomatoes [chopped]: 6
Tomato puree: 3 tbsp.
Small red onion [chopped]: 1.
Soya granules [soaked in warm water for 15 minutes and drained]: 5 tbsp.
Dried Italian herbs: 1 tsp.
Garlic pods: 10-12.
Red chilli flakes: 1 generous pinch
Nutmeg powder: 1/4 tsp.
Ginger powder: 1 tsp
Salt : to taste.
Olive oil: 2 tbsp.
Juice of one large lemon.
Water: 1 cup

Place a heavy bottomed vessel on medium flame and add 1 tbsp of oil. Add chopped garlic and chilli flakes. After 2 minutes add the chopped onions. After 2 minutes add the rest of the ingredients and stir well. Close the lid and let the mixture simmer for 30 minutes stirring in between. Open the lid and simmer for 10- 15 minutes so that the mixture thickens to saucy spreadable consistency [not too runny nor too thick]. Check salt and remove from flame. Stir in the lemon juice. Reserve until later use.

Pesto with Coriander and Green Pepper Corn:

For the original pesto recipe visit here
Mint: a handful
Coriander: a handful
Curled parsley: 5-6 sprigs [washed and chopped along with the stem]
Basil: 5-6 leaves.
Green pepper corns [soaked in brine]: 1 tbsp
Unsalted pistachio: 2-3 tbsp.
Garlic pod: 1
Salt: to taste.
Olive oil: 1-2 tbsp.

Wash the mint leaves and chop. Wash the coriander and chop along with the stem. Take all the ingredients in a mixer grinder and pulse. Open the lid and scrap down the leaves sticking to the sides of the mixer. Pulse again until everything is combined. If very dry you can a little bit of water. Transfer the sauce to a bowl and reserve until later use.

Roasted veggies
Cherry tomatoes: 10-12
Aubergine: 1 large
Green capsicum:1
Red onion: 1 large
Olive oil: 1-2 tbsp
Dried rosemary: 1 tbsp.
Salt: to taste.

Preheat the oven to 170 degrees C. Wash and dry all the veggies. Cut the tomatoes into halves. Slice the aubergine, red onion and capsicum. Apply some oil on the tray and place all the veggies. Drizzle the remaining oil on top of the veggies and sprinkle with salt and rosemary. Roast in the oven for 30-35 minutes until the veggies are cooked. Remove from the oven and reserve.
 

For the mini pizzas: I made the base as thin as possible as I love a crisp base.

Divide the dough into 3 parts. Keep two parts of the dough covered in damp cloth. Roll one part thinly [if the dough is sticky sprinkle some flour on the surface of the dough]. Place a plate roughly 5-6 inches in diameter on the dough and cut the dough around the border. Keep the circle dough disc seperately and continue the same process with the rest of the dough. You will get around 12-14 discs depending on the thickness and size of the discs.

Cheeses: Cheddar cheese and mozzarella according to taste.

Preheat oven to 220 degrees C/Gas mark 6/ 400 degrees F. Place the pizza sheet or pan in the preheated oven for 5-6 minutes and then place the pizza on the heated pizza sheet or pan.

Margherita Pizza: Disc smeared with tomato sauce topped with cherry tomatoes and mozzarella cheese baked for 6-8 minutes. Serve immediately garnished with fresh basil leaves.

Mushroom Cheddar Cheese Pizza: Disc smeared with tomato sauce, topped with chopped mushrooms, mozzarella, cheddar cheese and baked for 7-8 minutes. Serve immediately garnished with fresh parsley.

Olive Onion Pizza: Disc smeared with pesto sauce, topped with chopped green olive, roasted red onion, cheddar cheese and baked for 5-7 minutes.

Aubergine Capsicum Pizza: Disc smeared with pesto topped with roasted aubergine, capsicum, roasted onion slice, cheddar cheese and baked for 7-8 minutes.

Prawn Sun dried Tomato Pizza: Disc smeared with tomato sauce, topped with cleaned prawns, chopped sun dried tomatoes, red chillies, cheddar cheese and mozzarella and baked for 8-10 minutes.

Notes: Instead of making mini pizzas you can make 4 medium size ones or 2 large pizzas from this dough measurement. Increase the baking time by 6-8 minutes more.  You can do " half and half" with the toppings or add your own. Add more spice in the sauces or add chillies as toppings. Add or substitute chicken in place of prawn.

The variations are endless with the toppings/dough base and sauces.

Enjoy......


Scribbled by Reva

Spicy Tomato Dip and Tzatziki

Diwali came and went with all its glory and enjoyment that it carries with it.... I hope everyone had a wonderful time like me..:)

As we are approaching the last month of the year [where did the whole year go..???], it inevitably calls for parties and informal get-togethers with friends and colleagues. I don't know why but for some strange reason I associate November, December, January and February with gatherings and late nights with friends probably because these months are filled with festive days which parade one after the other....

Cooking for friends is a whole different story altogether ... each one has their own preference and taste. One likes Indian [sometimes even regional Indian] while one votes for Chinese flavours and the rest of the world cuisines follow quitely. Not that it is impossible to cook everything at one go but the secret is to keep it simple and plentiful to keep the party going without a hinderance.

The other thing is, being a host you cannot spend all your time in front of the stove managing to make 20 different dishes, completely exhausting yourself and end up snoring at the dinner table [if not in the soup bowl in front of you]. Feel free to double the level of exhaustion if you are working and have a naughty 4 year old running around the house..:)

Well that is modern life for you....

To start a party you need to have starters ... the more the merrier. So here comes a varity of sauces and dips to satisfy a crowd. All you need to do a have fresh veggie crudites / toasted pita bread / cheese crackers etc to accompany these dips.

The best past of the dips are that they need no cooking and ingredients are simple and fresh. First on the list is this spicy tomato dip which is a mix of ground and chopped tomatoes and flavoured with mint and spicy red chillies.

Spicy Tomato Dip
Onion [small]: 1.
Garlic pods: 1.
Mint leaves : a handful.
Ripe tomatoes : 5.
Red chillies: 2.
Lime juice: 2-3 tbsp.
Olive oil: 1-2 tbsp
Salt: to taste.

To garnish: fresh mint leaves.

1.Soak the red chillies in lime juice for atleast 2-3 hours.
2.Peel and grate the onion and garlic pods. The result would be a onion garlic sludge. 
3.Chop the 3 tomatoes and grind together with the onion garlic paste, mint leaves , olive oil and one red chilli.
4.Transfer the tomato paste into a bowl. Reserve until serving time preferably in the fridge.
5.Half hour before serving, chop the remaining tomato and chilli. Add this to the tomato paste along with the lemon juice.
6.Add salt according to your preference and garnish with fresh mint leaves.

Tzatziki is a classic greek/turkish meze and ia always served cold which is understandable given the warm temperate climate of the region. Usually served during the first course of the meal, it serves to sooth the stomach and cleanse the palate. This can easily compared with "Raita" or "Thayir Patchadi" served in India during mealtimes.

Sometimes it is served as an accompaniment for the main course in a more dilute form and traditionally yogurt made from goat's milk is used which has a distinct sharp taste. Paprika, dill, parsley are added according to ones own preference.

This is best prepared chilled and prepare the dip an hour before serving for a wonderful smooth flavour.

Tzatziki
Thick greek yogurt: 2 cups.
Cucumber:1.
Mint leaves: a handful.
Garlic pod: 1.
Lemon juice: 1-2 tbsp.
Salt and coarse pepper powder: to taste.

1.Wash and chop the cucumber finely. Add a bit of salt and place the cucumber in a colander so that the excess water can drip away. This will approximately take somewhere around 30-45 minutes.
2.Grate the garlic pod into a fine mince and chop the mint leaves. Mix all the ingredients together -yogurt, chopped  mint leaves, garlic mince, strained cucumber pieces, lemon juice, salt and pepper powder [according to taste].

Serve cold garnished with fresh mint leaves and a sprinkle of coarse pepper powder.

Note: For the tomato dip, add or decrease the number of red chillies according to your taste. Drain the chopped tomatoes before grinding to get rid of excess water, this prevents the dip becoming watery. Add more olive oil if you prefer a smooth saucy consistency for the dip.For extra flavour, try adding sun dried tomatoes and roasted red peppers.

For a more smooth tzatziki, grate the cucumber and mix with the yogurt. You can also add other herbs like dill, coriander and parsley or spice it up with green chillies or smoked paprika.

Enjoy....

Scribbled by Reva.

Spicy Italian Tomato Sauce

Tomatoes, garlic and olive oil are the basis of Italian cooking. Tomatoes are bursting with vitamins and minerals. The Italians have a very low incidence of heart disease, thanks to the colourful wholefood.

The age old process of preparing the ingredients for an Italian meal was labour intensive and required hours of hardwork - homemade pasta ribbons, extracting olive oil, baking breads in stone ovens etc.
 
Now with the availability of ready made ingredients most of the hardwork is already been done - by someone else:) Supermarkets are flooded with all sorts of ready made sauces that making a choice is so difficult:)

I spend hours browsing through the super market racks to a point that I can't think straight anymore:)

This sauce is very simple and basic but it is a life saver. It can be used for pastas, pizzas, garlic bread bruschetta and sandwich base, vegetable or chicken bakes etc. The list is endless. I will be posting recipes with this tomato sauce as base shortly..:)

Tomatoes [large]: 6.
Tinned tomatoes: 1 can [400gms].
Garlic pods [large]: 10-12.
Red chilli flakes: 1 tsp.
Vegetable stock cube: 1.

Hot water: 300ml.
Tomato paste: 2 tbsp.
Dried Italian herbs: 1 tsp.
Fresh thyme: 3-4 sprigs.
Fresh basil: a handful.
Salt: to taste
Olive oil: 2 tbsp.

Making the sauce:
1.Chop the tomatoes to medium size pieces. Slice the garlic to thin slices.
2.Heat olive oil in a large sauce pan on medium flame. Add the chilli flakes and garlic. Fry for 2-3 minutes until the oil turns red.

3.Add the raw chopped tomatoes and cook for 5 minutes until half done.
4.Add the canned tomatoes, dried italian herbs, tomato paste and vegetable stock cube. Mix everything well and cook for 2-3 mins.
5.Add water and half of the fresh herbs.
6.Lower the flame and cover the pan. Let it simmer for at least 30-40 minutes. Stir occasionally.
7.Open the lid and reduce the sauce to a thick consistency until oil floats on top.
8.Put of the flame, check for salt and add the reserved fresh herbs.
9.Cool and store in a clean airtight container in the fridge.

Note:This keeps well in the refrigerator for upto a week. Onions, carrots, celery and bell peppers can be added to the sauce. The sauce can be prepared with raw tomatoes or canned tomatoes alone. I like to mix both.

The amount of chilli flakes used is upto you. The tomato paste comes in tube form and is available in most super markets.

A gentle reminder friends, do send in your entries "Herbs and Flowers: Basil" as I am not getting any recipe entries.... Do make the event a success dearies:) 

Sending this to "Dish it Out :Tomato and Chilli", an event by Vardhini and "Herbs and Flowers: Basil" an event by PJ , both event guest hosted by me.

Enjoy.....


Scribbled by Reva

Eggplant Feta Salad with Mint Pistachio Pesto

This is one of the easiest dishes I could think of when it comes to a quick tasty dinner when I all worn out from a long day in the hospital.....Few people are wary of eating veggies in the form of salad [I am one of them]....but this doesn't feel like salad.

All you can taste is the wonderful combination of flavours from the herbs. Each herb adds a distinct touch to each mouthful of this lovely colourful salad.

For the salad:
Eggplant [aubergine - large]: 1.
Orange capsicum: 1.
Yellow capsicum: 1.
Red onion [medium]: 1.

Mixed Italian herbs [dried thyme, basil and oregano]:  1-2 tsp.
Olive oil [chilli or garlic infused]: 1-2 tbsp.
Feta cheese [crumbled]: 2-3 tbsp.
Salt: to taste.
Rocket leaves: a handful [to garnish]

1.Slice the aubergine lengthwise [around 5mm in thickness]. Slice the red onion, orange and yellow capsicum lengthwise thinly.
2.Brush the aubergine slices with a dash of olive oil and sprinkle with some salt [just a pinch].
3.Place a grill pan [the one which has ridges on it] on medium flame and grill the aubergine slices until soft. This will take around 4-5 mins on each side. Keep warm until serving time.

5.Meanwhile place another pan on medium flame. Add 1tsp of olive oil, mixed dried herbs and a pinch of salt.
6.Add the capsicum and onion slices. Saute until slightly wilted [4-5 minutes]. Keep warm until serving time.

Mint Pistachio Pesto:
Pesto gives a wonderful fresh herby flavour to whatever dish it is being added to. This pesto is even more flavourful with mint and pistachio added to it....

Fresh basil leaves: 2 handfuls.
Fresh mint leaves: 1 handful.
Pistachio: 8-10.
Garlic pod: 1.
Red onion slices: 2-3.
Olive oil: 3-4 tbsp.
Salt : to taste.

1.Slightly dry roast the pistachio. Wash the basil and mint leaves. Slice the garlic thinly.
2.Grind the first 5 ingredients to a rough mix. Then add the olive oil and blend until almost smooth.
3.Add salt to taste and mix well.

To assemble:
Place the eggplant slice. Coat with a generous helping of the wonderful luscious green pesto. Tumble the wilted veges and onion slices. Top it up with crumbled feta and rocket leaves......and start gobbling.

Note: U can use ordinary olive oil if infused variety is not available. Add red chilli flakes to add spicy flavour to the dish.
         Be very stingy when brushing oil on the aubergine, it will appear as if the surface is dry but a thin slice can soak a tbsp of oil and appear dry.
        Just vary the ingredients to have different flavours .eg add avacados, orange segments, lettuce leaves , celery, cucumbers [in their raw form].

Sending this to Dish starts with E , an event by Akila, "Healing Foods - Eggplant" an event by Siri  guest hosted by Kavitha , "Only Salads" an event by Pari ,guest hosted by Prathibha .

My blogging buddies in this marathon: Gayathri , Priya Suresh , Jay , PJ , Ayeesha , Priya Vaasu , Srivalli , Azeema , Usha , Soumya , Monika , Veena ..... what can I say....yummy posts....

Enjoy....

Scribbled by Reva