Perfect Pizza

Perfect Pizza

 

 

 

It is not as hard as it sounds to make your own pizza, in fact the hardest part is leaving the dough to rise and then the frustration gets to me. I hate waiting (even if it is only 30 minutes) but it is healthier than shop bought or takeaway pizza, and costs a fraction of the price. This recipe cost a mere £3 to put into the oven, I also saved a huge amount of money that would have been spent on therapy, but instead I kneaded the dough for 10 minutes and got a lot of frustration and niggles out!

 

10 - 25 minutes Cooking time, up to 1 hour Prep time.

 

 

Meat Feast Version

 

Ingredients for Dough

 

• 300g Strong White Bread Flour
• 1 Sachet (7g) Fast Action Dried Yeast
• 1 tsp Table Salt
• 200ml Warm Water
• Oil for brushing the pizza tray

 

 

Ingredients For Toppings

 

 

Meat Feast:

• 50g Cooked Chicken in Strips
• 50g Cooked Bacon Chopped
• 2 Sausages Cut into 6 and then Halved
• 200g Mature Cheese
• 2 tbsp. Tomato Puree

 

 

Tuna & Sweetcorn:

 

• 60g of Drained Tuna Flakes
• 30g of Boiled Sweetcorn
• 200g Mature Cheese
• 2 tbsp. Tomato Puree

 

 

Four Cheese:

 

• 2 tbsp. Tomato Puree
• 50g Mature Cheese
• 50g Mild Cheese
• 50g Red Leicester Cheese
• 50g Edam Cheese (minus the rind of course)

 

 

Veggie Friendly:

 

• 2 tbsp., Tomato Puree
• 200g Mature Cheese
• 30g Sweetcorn
• 25g Red Pepper
• 25g Green Pepper
• 25g Chopped Mushrooms

 

The Not-So Nitty Gritty

 

1. Pre-heat the oven to 240 degrees. Sieve and mix the flour, salt and yeast into a large bowl.
2. Make a well in the centre and pour in the warm water. Stir well until you have a slightly wet dough.
3. Lightly flour a work surface, turn out the dough onto the surface and knead well for 10 - 15 minutes. Once kneaded, replace in the mixing bowl and cover the bowl with cling film and leave to rise for 30 minutes.
4. After your 30 minutes has ticked by, knead the dough on a floured surface again for 5 minutes. Leave in the mixing bowl covered with cling film again, for a further 5 minutes.
5. Roll out the dough (with a rolling pin) until it fits your pizza tray, no matter how big or small it is, it will stretch. Before placing the dough in the tray, lightly brush with a small amount of oil.
6. Once you have fitted the dough to the tray, smooth on your tomato puree with the back of a metal spoon until evenly coating the dough.
7. Then apply your grated cheese, or cheeses! Then apply the rest of your toppings.
8. Place in the oven at 240 degrees for 10 to 15 minutes. The dough may rise further. To check the dough in cooked properly, prod a knife into the crust nearest to you and see if it comes out clear, if it does, you are good to eat, if not, leave it in for another few minutes and test again.

 

 

 

Meat Feast Pre-Oven

 

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Cottage Pie

Cottage Pie

 

I know you all probably have cottage pie mastered to a fine art now you are a fully fledged family, but here's how I did it if there is anything you would like to take from it.

Also provides carbs, fibre, protein and key vitamins. Oh, and only cost me about £2 to make for me, Nick & Tyler!

 

 

Pre-oven. And already looks fab!

 

 

 

Ingredients

 

• Half a Pack of Lean Mince Beef (Lidl)
• 4 Medium-Size White Potatoes (Iceland)
• 5 tbsp. Baby Carrots (Iceland)
• 5 tbsp. Petite Pois (Iceland)
• Half a Diced Onion (Lidl)
• 1 tbsp. Butter
• 1 tsp Beef Gravy Granules
• 5 tbsp. Beef Gravy Granules

 

The Not-So Nitty Gritty

 

1. Pre-heat the oven to 180 degrees.
2. Peel and chop potatoes into 8 pieces each, the smaller the better. This will allow them to cook faster as the starch is broken down easier in the centres.
3. Boil the potatoes and leave them for approximately 15 minutes.
4. Brown the mince and as just colour is just about to change, add the onion and 1 tsp of beef gravy granules.
5. Add the carrots and peas at this point too. (I used frozen veg as I had no plans of reheating)
6. Cook the mince, regularly turning and stirring, for a further 5 - 10 minutes.
7. Put the mince and veg in a Pyrex (or similar) dish. Make up the gravy with the 5 tbsp. of granules and add boiling water, make it quite thick. Then coat the mince with the gravy.
8. Drain the potatoes, add the butter and mash.
9. Spread the mash over the mince then run the prongs of a fork over the top of the mash and when it goes in the oven it will crisp up and add to the texture,
10. Place in the oven for 15 - 20 minutes.
11. Serve.

 

 

 

Side View

 

 

Tyler's personal portion.

 

 

What Little Monster Thought

 

Well this dish was a success all round. Daddy said the only problem was, was that there wasn't enough. He does have a big appetite though! Tyler loved using his hands and getting messy. I did encourage him to use his spoon but it didn't go to well when he flung it at mummy! But, he ate the lot. And as he has been teething, I am more than happy with that result!

 

 

 

Mummy, Tyler and Daddy Portions!