We had so much fun making home made pizzas the other week! An array of toppings covered the kitchen table; pancetta, mozzarella, olives, salami, bacon, prawns, pesto, chorizo, rocket and chilli. The kids rolled out their own dough and were completely in charge of their creations. I did draw a line when they wanted to make nutella and marshmallow pizzas, although now in hindsight, I’m not sure why… I’ll let them do that for pudding next time. Mmm, actually… strawberries, marshmallows and chocolate? Doesn’t sound too bad!
I used a no yeast recipe but I have so say – yeast recipe dough tastes a little better.
A super simple, a little bit bitter, but very tasty salad that I think goes very well with pizza or anything rich and fatty; it’s even better the next day when the leaves are pickled and have soaked up the dressing.
In Sweden, it’s mandatory to have “pizza salad” with your pizza. It’s served free. This is an tradition that came with eastern European immigrants. Pizza makers of the 1960’s came up with the idea to serve a cheap and filling cabbage and vinegar salad whilst people were waiting for their pizza. The Croatian salad Kupus Salata was introduced to the Swedes and is now an absolute must if you’re eating pizza. Finely shredded white cabbage, vinegar, oil, salt and pepper form the base and some use pickled red pepper and oregano as well.
“Pizza salad” is delicious but this time I made a different and lighter version with endives instead of cabbage and lemon instead of vinegar. It worked really well with our home made pizzas.
- pizza dough (for 8 small pizzas):
- 100g / 1dl self raising flour
- 100g / 1dl semolina flour and extra if the dough is too wet
- a pinch of salt
- 60g of butter
- 150ml of milk (I used almond milk)
- tomato sauce:
- toppings of your choice!
- chicory salad:
- lemon rind
- lemon juice
- olive oil
- salt & pepper