I was excited to make pizza tonight, and in the shops I was explaining to Chris that I would do like Jamie says and make enough for double the dough, so we could freeze the extra. I am unsure why it had never really occurred to me that pizzas could be made (but not baked) and then frozen for cooking later. Well, Chris laughed loudly at me, because he could have told me that but suddenly Jamie says it and now it’s so amazing. Rather than explain I hadn’t really made the connection with frozen pizzas (I thought they had some weird process done to them, and never eat them from frozen anyway) I just knocked him out, there in the shops. Not really, I think I made a horrid joke like “you wanna pizza me?” and cried gently. Gently.
So am I the only fool cruising through life, having never made my own pizzas for freezing? I took a quick poll at work, and the results were about half/half, with the “no i did not know” being slightly higher. So I’m not too stupid and I now have smugness in future relationship contests.
Oh, and yes that vegan cheese did not melt but went almost solid and crispy. What a world.
It also turns out that I don’t care – Jamie Oliver is my secret (ah yes, the blog) foodie crush. I know this seems unusual for a vegan to be crushing on a Jamie, but there’s not a huge amount of vegan foodies to fan on. Sure, there are countless beautiful instagram accounts filled with pastel smoothie bowls, sugar-filled cakes, fruit platters or raw slices…but unless you’re part bloody unicorn, there is a good chance that you will never be making most of that stuff. So while the creativity and photography can be inspiring, it just doesn’t win. I like food to be real, healthy, reasonably quick and just proper FOOD. So if you know of any food blogs that don’t focus on smoothie bowls (how tf do they not melt?) and raw slices (tasty, healthy but damn so calorie dense for people not actually on a raw food diet) PLEASE LINK ME THEM IN THE COMMENTS. Otherwise I’m stuck with veganising mainstream food, which is fine, but I love to see a whole website where I won’t stumble on a carcass on a plate…
My gran had a copy of Jamie’s 30 Minute Meals or Saving wastes or something, and I made two dishes from it. The first is the Rotolo, and the second was the Pizza Pie. This is the Rotolo (recipe for which is here):
This was a bit “meh” and I will leave you to have a go yourselves. The main event was the pizza, and here it is, the Pizza Pie (ie your dream husband):
It’s worse right now, because the pizza is actually cooking while I post this – we have a treadmill in the lounge-room, where I place my laptop on a plank of wood and walk/type. It kills my knees, but it certainly beats hovering around the oven watching it cook my pizza. Will my pizza love me back? There’s one more minute left…
Even if the pizza hadn’t worked out, I have to admit that I enjoyed the act of making pizza dough so lovely. Every time we make a bread here, my yeast is dead and nothing rises. So with me buying fresh yeast, I have a lovely time. By the way, I am too lazy for sourdough (don’t make bread enough to spend the effort keeping it alive).
- 750g '00' flour
- 250 rye flour
- 1 tsp salt
- 7g instant yeast (one sachet)
- 3 TB oil (of choice, I used rice bran)
- 600ml warm water
- ½ cup semolina
- 1 cup tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- ½ - 1 tsp chilli flakes
- 4-6 garlic cloves, minced
- ½ red onion, diced
- 4 TB sliced jalepeno, chopped finely
- 200g marinated artichoke hearts, drained and chopped
- 200g brown mushrooms, thinly sliced
- 6 small vegan sausages, par-cooked and sliced
- vegan cheese, quantity as you like!
- handful fresh basil, chopped, to serve
- nutritional yeast, to serve
- The pizza dough is standard - combine the dries, then pour in the water and oil. Stir together until a dough forms. Tip onto a clean, lightly floured surface. Knead into a dough for 5-10 minutes, when it should be lovely and springy. Place in a large, oiled bowl, with a wet teat towel over it. Set aside for about 1 hour.
- Once risen to double size, divide into four. Take one of the quarters, and roll into a large disk, gently tugging it until it's the size of your cake tine/pizza tray. Coat the bottom of your tray with a little oil and 2 tablespoons of the semolina. Press the dough into the tray and slightly up the sides. Set aside and repeat with the remaining three. Once complete, set aside to rise for 30 minutes.
- Preheat the oven to 200*C.
- In the same bowl you made the dough, stir together the ingredients for the pizza sauce. Set aside.
- Prepare all of the toppings, as instructed.
- Once risen, take one of the bases. Smear on the sauce, sprinkle over the toppings (ie NOT the nooch or basil). Repeat with the remaining three.
- Set aside the ones you want to freeze and wrap them up.
- The others can go in the oven for 20-25 minutes (mine took 35 minutes, so just keep an eye on it)
- Once cooked, sprinkle over the nooch and fresh basil. Slice and serve.
- According to Jamie Oliver, to cook one of the pizzas from frozen, add an extra 30 minutes to the cooking time.