|Tricolour Pizza with Four Cheeses|
I was inspired by Little House Living's make ahead Ranch Chicken Calzones for the freezer. We were beginning to rely on our favourite frozen pizzas far too often! They are so handy for teatimes between everyone's commitments, and minimise dishwashing (one of the chores I am least fond of.)
The original calzones look and sound gorgeous! But, being frugal, I decided to use what we had in for our toppings... the combinations we ended up with were so successful that I would repeat them even if we had to buy new packs of everything! I am not sure which is the household's favourite as some of them could not decide, but mine is the Tricolor for sure - all that lovely gooeyness and fresh greenery.
I made up four so that we could have two fresh and two to pop in the freezer once cooked with layers of greaseproof baking paper. Merissa from Little House Living says I should cook through from frozen until done; I found these pizzas took about 20 minutes at 180C, just the same as from fresh.
|Two cooked and two uncooked|
Pack in the freezer once cooked to keep
For the base
1.2kg plain flour
900ml hand hot water
1 tbsp. dried yeast
1 tsp sugar or 1 tbsp. apple puree (any fruit puree with a mild taste will give the yeast sugar to feed on)
1 tbsp. table salt
1 tsp ground black pepper
Mix the sugar or puree into the water. Sprinkle the yeast onto the water. Set aside in a draught free place for 10 minutes to froth. Mix the salt and pepper into the flour. Stir the yeast liquid into the flour and bring it together to a dough. Add a little more warm water if needed (sometimes flour seems to differ in how much liquid it soaks up.) Knead for a couple of minutes, then cover with a warmly damp cloth and leave for 1 hour to rise. Split the dough into four and roll out to fit 4 baking sheets lined with greaseproof baking paper. Add toppings and bake for 20 minutes at 180C. Freeze once cooled, separated by layers of greaseproof baking paper.
Spread with tomato sauce. Drizzle with barbecue sauce. Add sliced mushrooms and chopped rashers (we used maple cured rashers). Top with cheese sauce.
Tricolour with Four Cheeses
Spread with tomato sauce. Spoon cream cheese and sprinkle with any cheese you have hanging around (we used Edam and Tesco's strong). Top with a little cheese sauce (you could flavour a white sauce with hard cheese or use a cheese sauce mix like I did here - basically, it is flour and natural flavourings) and pesto (we used homemade dandelion and spinach pesto made with the dandelion leaves we froze last year.)