Crunchy Pizza

I made my first pizza when I was 11 years old or maybe sooner.  It was from the Ladybird children’s recipe book series.  It took me hours to make the dough alone.  I would cautiously warm the water, add the sugar and slowly pour in the yeast granules, watching the little globules scatter delicately into the water below.  I then stirred it and glowed at the transformation taking place before my eyes.  My favorite spot was leaving it in the sun near the swimming pool and watching it slowly bubble away. Mixing the dough was a feat I cherished. I spent more time than needed, kneading it. I loved the warm, squishy dough squeezing between my fingers.

I have since forgotten the exact recipe but here is my grown up version of it.

 

Ingredient for the Pizza Dough

3/4 cup warm water

2 teaspoons honey

2 1/4 teaspoons active yeast

2 cups bread flour or all purpose flour

2 teaspoons salt

1/4 cup sour cream

1/4 cup olive oil, plus extra

Make the pizza dough

Drizzle the honey into the warm water and stir in the yeast.

Leave the yeast mixture to rise in a warm place for about 10 minutes.

In a separate mixing bowl, sift in the flour and salt.

Lightly rub in the sour cream.

Make a well in the center.

Pour the yeast mixture onto the flour and mix with a wooden spoon, stirring in one direction to develop the gluten.  Do this until the all the liquid is absorbed.  The dough will be slightly sticky.

Drizzle a little oil at a time into the palm of your hand and gently knead into the dough.  Continue kneading the dough until the oil is finished.

Place the soft and velvety dough into a well oiled bowl and cover with plastic wrap.

Leave to rise in a warm place for a few hours or even overnight if you like.

Ingredients for the Pizza

1 cup or more marinara sauce, a good quality sauce makes all the difference

1 1/2 – 2 cups Shredded Mexican blend cheese

20 Kalamata olives, sliced

1 cup farmers cheese or ricotta cheese or 8 oz mozzarella cheese, torn into chunks

2 tablespoons heavy cream

black pepper and salt to taste

To assemble and bake the pizza

Preheat the oven to 400F. 

Using extra olive oil press dough with fingertips into a large pizza tray. Stretching and pressing as you go.

Spread the marinara sauce over the dough. 

Scatter on the shredded cheese.  

Mix one cup of farmers cheese with the heavy cream, black pepper and salt.

Dollop over the pizza.  Scatter on the olives.

Pop into the hot oven and bake for 20 mins.

Remove from the tray and slide the pizza directly onto the oven rack.

Bake for another 15 mins until desired crispness.

Remove and let it cool for a few minutes before digging in!

 

 

Tips

I use the microwave to keep the yeast or dough to rise.

 

 

Refreshing Salmon and Arugula Salad

salmon and spinach salad

 

Crunchy, refreshing and chocfull of protein.  I simply can’t get enough of this salad.  I’ve literally been shoving tonnes of it down my throat recently, its kinda scary. And to tell you frankly, I really Continue reading

Introducing Shamim’s Pantry Pasture Grazed Ghee

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Hi my dear friends and fellow bloggers!

Again… it has been a tad bit too long since I wrote to you last.  As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂

Anyway, let me tell you what I’ve been up too.  I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended)  Well, of course it’s ghee.  Ghee all the way baby!

Since the beginning of this year, Continue reading

Almost Paleo Haleem – Hearty and Spicy Lamb Stew

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Haleem, haleem, haleem is what most of my husband’s dreams are made of.  He loves this dish with a passion.  He claims the best haleem is made in Chicago at a popular Pakistani restaurant and I would have to agree.

Haleem, my friends, is a hearty lamb or beef stew made with bone-in meat cooked in a spicy curry and then thickened with wheat and lentils.  The curry is then pulverized into a thick soup and eaten with leavened crusty bread, such as naan, ladened with ghee or eaten with a hearty loaf of bread slathered in butter.

 

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Several weeks ago a friend approached me about making a paleo Haleem.   Continue reading

Beef Curry

A little something from For The Love of Ghee’s Archives! A good old curry is enough to keep you nice and toasty!

For The Love Of Ghee

My Mum’s Recipe

beef curry

This is a long overdue recipe that has finally made it on For The Love of Ghee.  So, for those of you out there who wanted this recipe, here it its!

This basic beef curry is quite delicious, and yet again easy to make.  The prep time is definitely quick.  It does however need a significant amount of cooking time.  Therefore,  I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.

Needless to say, it is rather delicious reheated the next day or saved for later in the week.  Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.

However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice…

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