February 9, 2023
This traditional old skool pizza is a great way to switch-up your homemade pizza repertoire. SUPER TASTY with an extra delish buttery Nuttelex base this pizza takes a bit of prepping but is well worth the effort. Make the dough base well ahead of time (allow at least 3 hours for perfect crust). Plus pre-bake the potatoes and parboil & fry the broccolini ahead of time (up to a day before and store in fridge) so it's just a matter of adding the topping and baking.
#Vegan option below as well.
Makes 2 x pizzas approx 25cm each
The Pizza Base
1/4 cup Plant-based Nuttelex melted and cooled
The Topping
2 bunches broccolini cut into 5
2 medium sized washed potatoes sliced thinly
Extra- melted plant based Nuttelex
4 large garlic cloves finely grated
250g thinly sliced Mozzarella or vegan Notzarella
1 sprig of rosemary leaves torn or finely chopped
1/2 cup shaved Pecorino Romano cheese or vegan parmesan
freshly ground black pepper to taste
2 tsp Sea salt flakes for par-boiling broccolini
Tools
stand mixer (optional) with pastry/dough hook
To Make the Pizza Base
1Using stand-mixer bowl or regular bowl, add the 2 teaspoons dry yeast along with 1/2 cup lukewarm water & stir, then add 1/4 cup sifted plain flour with 1/4 cup semolina and mix well. Set aside until bubbly (about 30 minutes).
2After this has rested add the remaining flour, 1 teaspoon salt, the cooled & melted Nuttelex and the cold water and mix to form a dough. If using a stand mixer mix with a dough hook attachment for 5- 7 min on low. If making dough by hand turn dough out onto a lightly floured bench & knead with your hands for 10 minutes until dough is smooth & elastic.
3Place dough into a bowl that has been lightly buttered with Nuttelex and cover with cling wrap allow to rise in a warm spot for 1-2 hours. Once it has doubled in size, punch dough down. Then leave for another 45 mins to rise again.
4Divide dough into 2 equal sized rounds & let rest for 30 minutes on a floured tray before shaping.
5Lightly flour the work bench, using your fingers to stretch each dough round into a flat 25 cm circle. Then transfer each base onto a separate lined tray or pizza stone ready to add the toppings.
6Preheat oven to 160C fan forced or 180C
The Topping
1Grab the lined roasting tray and brush the base with a good lick of Nuttelex before adding a single layer of your thinly sliced potatoes. Then brush tops lightly with more Nuttelex before baking for 15-20 minutes, or until the edges are golden. Then remove from oven allow to cool.
2Now increase oven temperature to 170C fan forced or 190C
3Next chop the broccolini stems into 5cm pieces and keep flower heads (florets). Then add 2 teaspoons salt to boiling water and parboil the broccolini stems for 1 minute, then add the florets for 1 minute, before removing both and quickly rinsing under cold water running or dunking in an ice bath to stop them cooking. then Drain on kitchen paper.
4Next saute garlic & chilly flakes for 30 seconds before adding broccolini. Cook for a minute turning them over at least once. then remove from heat.
5Get your pizza trays or stones ready and add the pizza base. Then lightly brush each pizza base with Nuttelex before topping with mozzarella cheese, a layer of potatoes, then the the broccolini pieces. Finish with shavings of Romano cheese.
Baking the Pizzas
1Bake pizzas for 15-20 minutes on your lowest rack of the oven until base is golden brown and cheese is bubbling.
Garnish
1Before serving sprinkle torn or chopped fresh rosemary & freshly ground black pepper.
