Pizza

A bit late this year to have our first pizza dinner, because most evenings have been cool this summer, not that pleasant to sit outside!

Pizza with garlic, chive and olive oil

 1. Pizza with garlic, chive and olive oil - chive do not have a lot of flavor like we would use spring onion in Asia, but offer a touch of colour to otherwise a white garlic pizza. 

Pizza with beetroot, tomato and herbs

 2. Pizza with beetroot, tomato and herbs

Bake beetroot until soft, 180˚C around 45 minutes, use julienne peeler to make fine strips, season with balsamic vinegar, soy sauce and finely cut kaffir lime leaves.

Blanch and remove tomato skin, cut into thick slices and dry in a fruit drier for a few hours until shrink to half the thickness. Cut into cubes, season with salt, olive oil, pepper and a handful of basil leaves. 

Pizza with sardine, bell pepper and preserved lemon

 3. Pizza with sardine, bell pepper and preserved lemon

Cut orange and green bell peppers into strips, mix with olive oil, spread tomato paste on pizza dough, put pepper on top, bake until pizza turns hard.

Place sardines, in halves, preserved lemon, cut into small bits, and grated cheese on pizza, bake until edge turns golden.

Pizza with pate, zucchini and okra

 4. Pizza with pate, zucchini and okra

Cut zucchini into slices, cook on griddle pan. Blanch okra and cut into slices.

Spread tomato paste on pizza dough, place zucchini, okra on top, bake until pizza turns hard.

Place pate and grated cheese on pizza, bake until edge turns golden.

Pizza with Camembert, green tomato, date and fennel flower

5. Pizza with Camembert, green tomato, date and fennel flower

Cut green tomatoes into slices, mix with oil, place on pizza dough, bake until pizza turns hard.

Place Camembert, cut into slices, and dates, cut into cubes, on pizza, bake until edge turns golden, sprinkle fennel flowers on top while hot.