Bacon, Sausage, Jalapeno and Sriracha Pizza

Another fakeaway evening!!  Not really the fact of the matter is hubby and I pretty much are cooking for ourselves at the moment so it's our choice and doesn't have to be family friendly as such.  The kids are home, sort of, one is doing evening shifts at the local supermarket and has something quick after work.  The other, is caring for his partner who just had 4 teeth (2 molars and 2 wisdom) removed and cannot eat a great deal at the moment that requires chewing.  My gorgeous boy has gone out in sympathy with her and is eating soup and mashed potatoes (soft foods) with her.

Needless to say our choice tonight was pizza... Noel cooked his usual Margherita, which as usual was yummy and vibrant in flavour. I, of course, had to try something completely different and it was.

Firstly lets start with the dough.  Now over the years, we have experimented with many different pizza dough recipes.  Some good but too technical.  Others complete failures.  A lot of the time we use pita bread as the base as it's quick and easy and actually quite good for you if watching your weight.  But if you want a good pizza shop pizza base you need to make your own dough.  At the moment we are using a recipe we watched Poh make on her show Poh's Kitchen  which was aired on the ABC here in Australia.  It's very easy and tastes great.  That's really all that matters when it comes to the base.  You can try this or use what ever base you like.

Now for the pizza toppings.  As we all know pizza shops are pretty traditional with their menus.  Some have a gourmet range but other than the one or two specials most shops offer the same toppings.  I like to think outside the square and have spent many hours googling and scouring other blogs for different ideas.  I must say that I have read some pretty interesting gourmet ideas and some that just did nothing for my tastebuds!

I had some fresh jalapenos so I wanted to use them so I searched jalapeno pizza and it was incredible - all these new ideas.  But so many different versions on this pizza, Bacon, Sausage, Jalapeno and Sriracha Pizza.  So as always I just went with the idea and made up my own.  

Many of the recipes I read called for salami or summer sausage but I decided to use fresh Italian sausages.  I squeezed them out of the casing and made them into bite size pieces.  These tasty mouthful of fennel, garlic and chilli gave the pizza a really nice element and it was nice to bite into.

Fresh jalapeno has a different taste and texture from the pickled jalapenos you purchase in a jar.  Obviously they are fresh to start with but it's the texture, crunch and the unknown heat with are enjoyable - all without the vinegar taste.

It's no secret that we love to eat spicy food and somehow we seem to bring it into every cuisine where possible.  Sriracha Sauce is always on hand at our place.  It's hot and fantastic.  The combination of the jalapeno and Sriracha Sauce gave this pizza a definite kick - tastebuds tingling with every mouthful.  This along with the smokiness of the bacon, everyone loves bacon, the crisp onions, the cheekiness of the sausage and the gooey cheese made for a fantastic gourmet pizza!

The perfect fakeaway for sure!  We ate off the pizza tray and used napkins - very posh indeed!!

Bacon, Sausage, Jalapeno and Sriracha Pizza

Serves: 4 (2 slices per serve)
SmartPoints per serve: 12

1 serve pizza dough
cooking spray

1/4 cup tomato paste

50 grams  grated light tasty cheese

1 raw Italian sausage

4 slices shortcut bacon, cooked, chopped

1 brown onion, sliced

1 fresh jalapeno, sliced

5 button  mushrooms, sliced

2 bocconcini balls

2 teaspoon sriracha, or more or less depending on taste

Make dough according to the recipe you are following.

Preheat pizza oven to correct heat or a kitchen oven to 220 degrees Celsius.

Spray a pizza tray with cooking spray.  With wet hands stretch the dough over the pizza tray.

Take the end off each sausage to open casing.  Squeeze the filling out and break up into bitesize pieces.

Spread tomato paste evenly over dough.

Top with grated cheese, sausage, pork, bacon, onions, jalapenos and mushrooms.

Individually stretch the bocconcini balls and scatter on top of pizza.

Drizzle with sriracha sauce.

Place pizza in oven and Bake for about 15 to 20 minutes or until golden brown and crispy at the edges, and the cheese is bubbly and brown.

Serve immediately.

(Click here for a printable version of this recipe)

Margherita with Onion and Chilli Pizza

While there is only two of us eating pizza tonight we both like to come up with our own creations and always make two pizzas.

 

Noel tends to try and keep his toppings basic but I have to say that they are always full of flavour and super yummy.  Adding onion, chilli and oregano to his Margherita put such a different spin on the good old cheese and tomato pizza that everyone loves.

 

I do have to admit one thing though - my man is getting really good at making pizza bases.

Margherita with Onion and Chilli Pizza

Serves: 4

 

One serve of Noel's Pizza Base or pizza base of your choice
cooking spray

2 tablespoons tomato paste

1 clove garlic, crushed

1/2 brown onion, sliced

1/2 bunch of fresh basil, leaves removed

8 bambino Bocconcini balls

2 teaspoons chilli flakes
1 teaspoon dried oregano

Preheat pizza oven or oven to 220 degrees C.

Spray pizza tray with cooking spray.

Stretch pizza dough on to the pizza tray or place pita bread on the pizza tray.

Mix tomato paste with garlic.  Spread tomato paste all over the base.

Top with  onion and basil leaves. Place Bocconcini evenly over pizza and sprinkle with chilli flakes and oregano.l

Cook in oven for 15 - 20 minutes or until cheese is bubbling and is cooked through.

(Click here for a printable version of this recipe)

Calabrese Salad

Although very basic - slices of tomato and boccocini, sprinkling of basil leaves, then drizzled with a balsamic dressing this salad is appealing as a side dish or just on it's own.

The freshness of this very easy salad is perfect. Do not dress it too early nor overdress it. It needs to be kept quite simple and the flavour will speak for itself.

Calabrese Salad

Serves: 4
ProPoints per serve: 4

6 Amarosa tomatoes or 3 Roma tomatoes
120 grams bocconcini
fresh basil leaves
1 tablespoons extra virgin olive oil
1 tablespoons balasamic vinegar

Evenly slice the tomotoes and the bocconcini.

Arrange sliced tomotoes on a plate.

Top with a single layer of bocconcini.

Slice basil leaves (if desired) and sprinkle over tomatoes and cheese.

Combine olive oil and balsamic vinegar. Drizzle over tomatoes and cheese just before serving.

(click here for a printable version of this recipe)

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing

We had been requested to bring a salad as our contribution to Erica's 30th birthday. I knew exactly which salad everyone means when they say "Can you please bring a salad Jo?" Everyone adores the Crunchy Asian Salad that we make.

But I not only fancied something different, I had half a pumpkin that needed using. So roasting that was my first thought but honestly you cannot take a plate of cold roast pumpkin somewhere. Teamed with a tin of baby beetroots, some spinach and creamy bocconcini this amazing salad was created, I have no idea if anyone has done this combination before.

Next I needed a dressing, I made a vinegarette but it was oh so wrong. Noel suggested a few ingredients and voila we had a dressing, which included using Guiness!

Not only did I have a new salad but I had also just created an entry into the Royal Foodie Joust held by Jen at the Left Over Queen!! OMG here I was thinking that I was going to sit another month out!! Thanks Noel ~ MWAH! I love you....

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing

Serves: 12
Points per serve: 2.5

1/2 medium jap pumpkin, peeled and cut into 3 cm chunks (approx 800 grams flesh)
cooking spray
1 tablespoon brown sugar
pinch salt
pinch finely ground white pepper
1 teaspoon ground cumin
2 tablespoons honey
1 tablespoon dijon mustard
1/2 cup Guinness
2 tablespoons orange juice
1 tablespoon olive oil
freshly ground black pepper
200 grams baby spinach leaves
1 400 gram tin whole baby beetroots, drained and halved
1 220g packet bocconcini, drained and quartered

Preheat oven to 200 degrees Celcius.

Line a baking tray with baking paper and spray with cooking spray. Place pumpkin on tray in a single layer. In a small bowl combine the brown sugar, salt, pepper and cumin. Sprinkle half over the pumpkin. Cook in oven for 30 minutes. Remove from oven and turn. Sprinkle with remaining sugar mixture and continue to cook for a further 20 - 30 minutes or until pumpkin is tender and sugar caramalised. Remove from oven and allow to cool completely.

In a small jug combine honey, mustard, Guinness and olive oil. Whisk all ingredients together until combined and smooth. Season to taste with black pepper.

In a large flat casserole dish or serving dish place the spinach leaves all over the bottom. Top with roasted pumpkin. Scatter the beetroot and bocconcini over the top.

Just before serving drizzle dressing over the whole salad.

(click here for a printable version of this recipe)