recipes
pizza, three ways
It’s National Pizza Day – we turned it into a week, ventured out out of Italy and bring you three new types of pizza from Turkey, Hungary and Chicago.
We had a very cheesy but also veggie week with these pizzas. Try them all and let us know!
deep dish pizza
chicago-inspired
We’ve never been to Chicago but this deep dish pizza, a chicago staple, looked like something to die for with its layers of cheese and filling. Of course, we had to make it. If you’re London, you can try them at Japes.
langos
hungarian-inspired
We first had these in Budapest from the cutest food truck and they looked so good it was hard to resist! Topped with sour cream and some shredded gouda and you’ve got yourself the best snack for any time of the day!
pide
turkish-inspired
This is probably closest to the Italian pizza – the dough is largely similar. But it’s shaped into a perfect arm length sized food baby to cradle, filled with anything you like. It’s easy to make and personalise for everyone!
the stuff
the dough:
240g flour
17g semolina
1 tsp salt
1 pack yeast
1 tbsp olive oil
2 tbsp butter, melted
1 tbsp vegetable oil
127.5ml lukewarm water
the filling:
butter
1 onion, chopped
1 eggplant, diced
1 courgette, diced
2 garlic cloves
crushed tomatoes
olives
mozzarella, sliced
salt, pepper, chilli flakes, to taste
the method
- Mix all the dough ingredients and knead
- Let it rise for an hour
- Heat butter in a pan and fry the onions, garlic, eggplant, courgette
- Add crushed tomatoes, olives, salt, pepper and chilli flakes
- When the dough is ready, stretch to cover the bottom of a deep dish casserole
- Gently push it up the sides of the pan
- Let the crust rest for 15 minutes
- Bake the crust for 10 minutes until it’s set and barely beginning to brown
- Cover the bottom of the crust with sliced mozzarella, fanning into the crust
- Add the sautéed vegetables and tomato mixture
- Sprinkle with more mozzarella and drizzle with olive oil
- Bake the pizza for 25 minutes or until the filling is bubbly
- Remove it from the oven and let it cool for 15 minutes
- Cut a slice and see how far that mozzarella can stretch!
langos
the stuff
the dough:
10g instant yeast
175ml lukewarm water
1 tsp sugar
250g flour, sifted
1/2 tbsp salt
50ml vegetable oil
the toppings:
garlic-infused oil
a dollop of sour cream
a handful of shredded gouda
the method
- Mix the dough ingredients and knead for a good 10 minutes until smooth and elastic, i.e. not sticky
- Cover and let the dough rise in bowl for 20 minutes
- Lift the risen dough and coat the bottom of the bowl with oil
- Put back the dough and pour more oil over
- Cover and rest for 5-8 minutes
- Divide the dough into 4 balls and rest for 10 minutes
- In the meantime, heat oil in a shallow pan on medium high
- Stretch out each ball (in in the middle, thick around the edges)
- Fry for 1 minute on each side or until puffy and golden brown
- Drizzle some garlic-infused oil
- Add a dollop of sour cream
- Sprinkle some shredded gouda
- Bite into all that goodness
pide
the stuff
the dough:
300g plain flour
2 tsp salt
14g dried yeast
pinch of sugar
1 cup warm water
2 tbsp olive oil
the toppings:
kaşar cheese, grated
feta, crumbled
500g baby spinach
2-3 bell peppers, chopped
1 onion, chopped
3-4 garlic cloves, minced
salt and pepper, to taste
lemon juice, to taste
1 egg (optional)
the method
- Stir in the dried yeast and sugar and pour in 1/2 cup warm water and allow it get frothy
- Combine the flour and salt in a large bowl
- Make a well in the middle and pour in olive oil and yeast mixture
- Pour in the remaining water to the flour mixture
- Knead until you reach a soft, smooth dough
- Place the dough in large bowl and cover with a cling film and rest for an hour
- In the mean time prep the filling
- Sauté the onions, garlic and peppers with olive oil
- Add salt and pepper to taste
- Add the spinach and fry till spinach wilts
- Turn off the heat and squeeze some lemon juice
- Once the dough is risen, divide the dough into two pieces and roll each piece into oval shapes
- Line a large baking tray with baking paper and place the flat oval dough on the tray
- Spread the filling leaving a border around the edges. We layered with kasar cheese first, then the fried vegetables and crumbled some feta on top
- Fold in the sides to keep the filling intact and squeeze the end to make it pointy
- Brush the edges with a olive oil and egg mixture
- Bake for 25-30 minutes until its brown and crispy. If you want an egg – bake for 15 minutes, take out the tray, crack the egg and put it in the oven for another 30 minutes
- Once it cools, cut into slices and serve