Creamy Peppercorn Sauce

Sometimes you just get weird cravings for stuff. I was never really into peppercorn sauce until recently, and the other day I just HAD to have some. I didn't have steak or anything on hand, but I had all the ingredients for peppercorn sauce, so I roasted some chicken and threw it on top.

The next time, I would serve this my absolute favourite way - potato bread on the bottom, sliced steak on top, sauce all over.

There's not really many pictures of this because it's just that easy. Put everything in a pot. Cook it for a bit. Pour it over food.

Garlic Pizza Bread with EVERYTHING

When you say "garlic pizza, with everything," this is what you end up with.

I normally make this at the same time as I make my Neapolitan pizza, because I always end up with tons of dough. Because "portion control" is just a fantasy phrase to me, like "getting up early to go to the gym." Who even knows what that means? Crazy.

I really really like pesto on my pizza. I like it on anything. Everything. But it works well on pizza and especially on garlic pizza bread.

Neapolitan Pizza, Kind Of.

Taken at a crafty angle so you don't see how non-circular it is.  Totally nailed it.

I love this recipe. It’s pretty easy to prepare it in advance as the dough needs to sit in the fridge for 24-72 hours. THE DOUGH NEEDS TO BE MADE DAYS IN ADVANCE. I’m only highlighting this because I don’t even want to count the times that I have started a recipe for the night’s dinner only to discover that it required careful and lengthy marinading.

Makes about 3 decently sized pizzas

                                                                            

Dough recipe

• 3 cups bread flour
• 2 tsp salt
• 1.5 tbsp yeast (pretty much one 7 sachet of the dried stuff)
• 250ml lukewarm water

Dough Method

To make the dough, place the flour, salt and yeast in a bowl and mix. Make a well in the middle and add in the water, stir well to combine. In the bowl, knead for a few minutes. Coat the inside of the bowl in oil and roll the dough around. Let rise in a warm place for about 8 hours, then divide into three balls, place in separate plastic food bags and put in the fridge. 

Leave in the fridge for 24-72 hours. WHEN READY TO USE, ALLOW TO COME TO ROOM TEMPERATURE (1-2 hours). Again, highlighting, because I have forgotten that morsel of information twice.

Pizza Sauce

• 200ml tomato pasatta (sieved tomatoes)
• 2 minced garlic cloves
• 1tsp Italian mixed herbs, or fresh oregano if you have it.

Pizza Sauce Method

For the pizza sauce, place the above ingredients in a small saucepan and bring to the boil. Let simmer for a few minutes until thickened.

Toppings

I am not going to tell you how to top your pizza. That’s sacrosanct to people.

My typical toppings:

• Pepperoni and caramelised onions and peppers with mozzarella
• Ham and pesto with regular cheddar cheese and mozzarella
• Pesto, pepperoni and chillies with spicy Mexicana cheese 

To Assemble the Pizza

Oven at 230 degrees celcius

Preheat some baking trays in the oven, or use a pizza stone if you’re fancy.

To form the pizzas, roll out the dough balls into thin circles (if you can make a circle, more power to you, mine always end up slightly blobby). 

I always roll my dough out on a large tray to save on cleaning. Because I am an old lady.

Place on a square of greaseproof paper and add enough sauce to cover. Top with whichever toppings and cheese take your fancy and pick up using the greaseproof paper.

Place on top of the heated baking tray and cook for 10 or so minutes until the crust is golden and the cheese is bubbling.

 

Pesto, ham and onion (mine)