It’s most definitely pizza weather here at Chez Foti. We’ve had seemingly ceaseless rain, gales and miserable cold for way too long now, since New Year’s Day to be exact. And it’s getting kind of depressing now, in a British wintery kind of way. Our garden is one big muddy swamp and the wee pond a lake, just a shame we don’t have any duckies to appreciate it. Bet they’re the only ones happy round here. And the forecast for the next week is still more rain, a little snow, and grey, grey, GREY. AHRRRRRR. Where’s that gorgeous south of France sunshine and glorious blue sky that amazed and cheered me through the last two winters?  OK, enough said, weather rant over (well I AM English!) and on with a couple of recipes to insulate against the outside nasties.

You really can’t get much better winter warming and cheery fodder than a homemade pizza, especially a heftily insulating one with a gutsy topping of Potatoes, Chorizo and Rosemary. Admittedly not one of my healthiest of recipes, but hey ho everything in moderation, and it is rather good. And if you want to omit the Chorizo it’s equally as tasty with just Potatoes and Rosemary. Don’t be put off by the way with the idea of potatoes on a pizza (and try not to think about the carb overload), they really work!

Living so close to Spain Chorizo is cheaply abundant in these parts and I cook with it regularly, though much more so in the winter. It’s one of my staple store cupboard ingredients and gets used to liven up many an Omelette or Tortilla, Salad (Chorizo & Manchego Salad), Veggie Side ( just a little is fabulous sauted with Cabbage, Chard or Spinach and even roasted with Pumpkin or Butternut) or Soup (Butternut Squash & Chorizo Soup with Chorizo Croutons, Caldo Verde). And then there’s obviously Paella and other rice based dishes that it works so well with. But there’s no qualms about it, Chorizo’s not the healthiest choice of ingredients, but a little really does go a long way in the flavour stakes and it can be used remarkably sparingly. Though perhaps, ahem, not so sparingly on this particular pizza!

And I also have my favourite Garlic Pizza Bread, made exactly in the same way as pizza but simply containing a topping of Garlic (lots of), fresh Parsley or Rosemary (lots of) and good quality Extra Virgin Olive Oil (again LOTS OF). It’s that simple. Whenever we have a pizza night I always start with one  or two of these naughty little herby numbers to get things going. And it’s equally as delish with rosemary or parsley, just go for what you fancy or happen to have in, but be generous!

I shall be entering my herby post to Karen of Lavender & Lovage’s February Herbs on Saturday challenge.

The Best Garlic Bread!

Serves 4 as an appetiser

One quantity of Pizza Dough (I use this Jamie Oliver recipe, using part semolina flour when I can get hold of it)

2 cloves of Garlic, finely chopped

Salt & Pepper

2 tablespoons of Extra Virgin Olive Oil plus a little extra for drizzling

a few sprigs of Parsley or Rosemary, leaves removed and roughly chopped, be generous!

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Roll out your pizza dough to your desired size and thickness. I like mine very thin, particularly as this is only an appetiser. Place on your hot pizza stone or baking tray.

Evenly spread over the garlic and herby oil and place in your very hot oven for a few minutes until golden and crisp. It should only take about 5 to 8 minutes and watch as it can burn very easily.

Drizzle with a little more olive oil, slice and serve.

 

Chorizo, Potato  & Rosemary Pizza

Serves 1 to 2 (depending on how much of a pizza monster you happen to be!)

One quantity of Pizza Dough (as per Jamie Oliver recipe if you wish)

2 – 3 tablespoons of Tomato Pizza Sauce (see below) or my slow cooked fresh tommie sauce (which I so happen to have half a freezer of still!) A Glut of Tomatoes Pasta Sauces

150g of small Potatoes, washed but with skins on, waxy ones work the best but any will do really!

80g of Chorizo, skin removed and finely sliced

2 or 3 sprigs of Rosemary, leaves removed and roughly chopped

a 125g ball of Mozzarella, sliced

Salt & Black Pepper

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.

Cook the potatoes until almost tender. Once cool enough to handle slice.

Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.

Smoother the base with your tomato sauce, followed by an even scattering of the chorizo, potatoes, rosemary and mozzarella. Finely add a generous grinding of black pepper and a little salt.

Place in your extremely hot oven and cook until crisp, golden and bubbling all over. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the electric oven around 10.

Slice and enjoy. With a salad if you want to feel just a little less indulgent!

Tomato Pizza Sauce

Enough for two large pizzas:

2 tablespoons of olive oil

a clove of garlic, peeled and finely chopped

a 400g tin of good quality chopped tomatoes (or fresh obviously!)

a generous pinch each of sugar, salt and pepper

Heat the oil in a medium saucepan on a gentle heat and fry the garlic for a few moments, ensuring you do not burn the garlic. As soon as it takes on any colour and you can smell it cooking throw in the tomatoes, sugar, salt and pepper and give everything a good stir. Cook gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning to suit. You can either use the sauce as it is or blitz with a stick blender or processor for a smoother texture (I rarely bother!).

You might also like:

Pizza Puttanesca

Roasted Wild Mushroom Pizza