A little pizzetta..

A week comes around and my sister Kate and I are back at Knock airport – we’ve had a lovely week exploring beautiful Galway and beyond, but more on that later.  First off, before coming out here my mum had made a delicious Bolognese transported from the East coast of Scotland all the way to the West coast of Ireland for us all to feast on after a very long day’s travelling.  Despite inch upon inch of snow, Kate and I had made it.  To the wrong airport on the wrong side of the country, but we had made it.  After a  4 hour bus ride and quite a long, cold wait in an empty airport our parents finally arrived from Scotland and whisked (as fast as you can whisk in a snowy country at -10°c) us back to the cottage for Christmas.

The warmth and homeliness of the Bolognese was much appreciated after a day of tasteless airport sandwiches.  There was a bit left over so the next day we decided to make some mini pizzas as a little pre-dinner snack.  A pizza base can be a really good use of leftover bits and pieces or just a fun thing to make anyway.   Here’s my recipe:

The dough…

300g strong white flour

7g sachet fast action yeast

Pinch of both salt and sugar

100ml lukewarm water

Leaves from a couple of sprigs of thyme

Combine the flour, yeast, salt and sugar in a bowl.  Add the water and mix until well combined.  Take out of the bowl and knead for about 10 minutes until it is smooth and elastic – when you prod it, the dough should spring back out and look something like this… 


Place the dough in a bowl, cover and leave somewhere warm until it doubles in size, this should take around 1 ½ hours (if you have more time, let it rise nice and slowly in a warmish place so that a much more yeasty flavour develops)

Preheat the oven to 220°c and when the dough is ready, knead in the thyme leaves.  Divide into a few balls and press out with your hands into three small discs about 2cm thick.  Place a baking tray in the oven with a few splashes of oil to heat up a little.  Spread the Bolognese over the bases and tear over some mozzarella and some more thyme leaves.  Drizzle with a little olive oil and place in a hot oven for 12-15mins, until the base is nice and crusty and the mozzarella golden.  Cut up and serve.

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