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Friday night pizza - part 2

Friday night pizza – part 2

… continued from Friday night pizza – part 1
… also read Friday night pizza – part 3

01-Part 2 Friday night pizzaThere is something quite wonderful about pizza for dinner on Friday night, but my ongoing low carb diet requirements mean it doesn’t happen very often.  By making my own pizza from scratch, I can control what and how much carbohydrate and fat I eat, so when we do have pizza as a meal, it’s really really really very good and almost diet friendly.

You can do endless topping combinations on pizza bases.  From potato & rosemary with sour cream; a simple basil/tomato/cheese combination – (aka margharita); mixed vegetables; meat or veggie … even if you just ate the pre-made base with a sprinkling of cheese and chilli, you’d struggle to make a boring pizza.

Earlier this week I made pizza bases, which you can read about here: Friday Night Pizza, part 1.

Arriving home on Friday evening, I zoomed to the veggie patch and picked a lovely fresh zucchini.  I then removed two of the prepared bases from the freezer and set them on the bench to thaw.

Then I proceeded to make the toppings, as follows:

For this week’s pizza magic …

Slice very thinly on a mandolin:
1 zucchini (courgette)
1 red onion
1-2 brown mushrooms

Then mix together grated mozzarella and cheddar cheeses (for both texture and flavour I like to mix the two) – enough to lightly cover both pizzas.

Mix up about half a cup of tomato passata with a clove of crushed garlic and a couple of pinches of chilli flakes.

If you want to add meat, try some yummy Italian pepperoni (my concession to processed foods this week), as I did.

Step 1: preheat your oven to 220C. (Non fan forced.)

Assemble

Place the bases in two trays.

Pizza 1: spread pepperoni all over one pizza.  Top with mushroom, onion and a little zucchini.  Spread evenly over the top.

Pizza 2: Evenly top with mushroom, onion and zucchini.

Dollop some of the tomato paste / chilli mix evenly over both pizzas.

Then tear some freshly picked basil leaves over the top of both pizzas.

Then cover lightly or liberally with grated cheeses.

Sprinkle with a little more chilli if you like a good hit.

Bake in the oven until cheese is melted, veggies are cooked through and the edges are browned and crispy.

02-Part 2 Friday night pizza-2Take out of the oven, place onto boards and cut into pieces.

Pour a glass of nice Italian red wine (or crack open a beer).

Try to take a good photograph for your blog before they’re all gone.

(Ooops … missed.)

Most importantly, eat and enjoy.  YUM

03-Part 2 Friday night pizza-3

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0 Responses to Friday night pizza – part 2

  1. kristenannmoore January 18, 2015 at 2:19 am #

    This looks really good! I’ve been on a pizza kick lately but I’ve been buying a slice at a local gluten-free, vegan café. They don’t put any cheese substitute on it, just loads of veggies like kale and cauliflower and I swear it is addictively good.

    • Marti Cuatt January 18, 2015 at 10:23 am #

      Thanks. You could definitely use gluten free flour for the base, it would be really good too. Your local sounds like a real find – so good to see people making good, healthy take away alternatives to the usual pumped out rubbish. One of my fave cheese free toppings is pumpkin & pesto (ok, the pesto has parmigiana). Now that’s good.

      • kristenannmoore January 18, 2015 at 11:11 am #

        Oh, I love pesto! And I love cheese and eat it too, just not every day.

      • Marti Cuatt January 18, 2015 at 11:38 am #

        That should read roasted pumpkin with pesto. Cut into small cubes and toss in a little olive oil, roast in a 180C oven for 15-20 minutes until cooked through and browned on all sides., Then it’s good to use on your pizza once it’s cooled, topped with freshly made pesto.

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  1. Friday night Pizza – part 1 | The Infatuated Foodie - January 17, 2015

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  2. Friday night pizza – part 3 | The Infatuated Foodie - January 27, 2015

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