Abel & Cole Kid-Friendly Mystic Garden Pizza
This week’s Abel & Cole box combined with the sunny, temperate, weather inspired me to make pizzas with the kids. This is not a quick, school/work night recipe, as it takes a bit longer than usual, but its good, wholesome eating when you have a slightly more relaxed preparation period. . If you are in a hurry, Abel & Cole has a much quicker, “Flash in the Pan Pizza” recipe on their site, where you use self-rising flour, baking powder and grill the dough in a pan – have yet to try but it looks cool!
I apologise for the lack of my own photographs. I had intended to write a different recipe this week, but I made these pizzas for the neighbourhood kids (who are particularly fussy eaters) and they enjoyed this so much, I changed my mind after they had eaten it all and thought this would make a better recipe for the week. Instead I used this photograph from The Long Crichel Bakery bread making workshop two Abel & Cole recipe contest winners went on.
Easy Pizza Crust (Jamie Oliver inspired)
- 500 grams spelt, whole meal or white flour – 50/50 mix works well, too
- Two big pinches salt
- 1 teaspoon yeast
- 1 teaspoon sugar or honey
- 250 ml tepid water
Dissolve the sugar or honey and yeast into tepid water. Mix salt and flour(s) into a large bowl, making a mound of flour in the middle. Hollow out a hole in the middle of the flour and our in some of the water and yeast mixture. Use four fingers and sweep the flour into the water in a circular motion around the bowl. Keep adding water until mixed in (you may need to add more water or flour). Kneed by hand or in a food processor for five minutes. Cover in cling film and let rise for at least 40 minutes. After it has risen, Mr. Oliver stresses that you need to “prove” the dough twice and let it rise again, but your kids will like the taste of the pizza if you just let it rise once and roll the dough.
Mystic Garden Pizza Sauce
- Olive oil
- 1 White onion
- Garlic couple cloves
- Red pepper
- 1 tin tomatoes
- Pinch salt
Heat a few glugs of oil in a saucepan, finely chop onion and garlic and sauté until mixture is soft and translucent. Chop red peppers, carrots, courgettes (you can add any mixture of veg that you like, this mixture happens to have a very sweet taste) and finely chop the basil. Add a pinch of salt. When the veg are getting soft, throw in the tin of tomatoes on top and simmer another 15 minutes or so until the veg are soft. Puree with a hand blender or mix in the food processor.
Put oven on highest setting. Roll the pizza dough out into a circle shape, pick up the dough and work from the middle to the edges making as good a circle as you can manage. Par bake on a cookie sheet or pizza stone. Alternatively, you can push the dough into a spring form baking tin for a “Chicago style” or “deep dish” effect and par bake there for 5-10 minutes until looking a little bit golden.
Spoon the sauce onto the dough, spreading around evenly. Cheese: feta cheese tastes absolutely amazing with this sauce. Most kids do not like feta cheese on pizza, especially if they are used to traditional pizza, you can use the Buffalo Mozzarella or grate the Pecorino cheese on top of the sauce. 100% Wholesome and sure to please the kids.Tweet