Category Archives: Cornmeal

Recipe: Pizza Base revisited

A naked uncooked Pizza base

Ingredients;

1kg of Farina Tipo 00 Flour
1 teaspoon of salt
2 x 7g packets of dried yeast
1 tablespoon of honey
4 tablespoons of extra virgin olive oil
625ml of tepid water (tepid = 2 parts cold to one part boiling)
1 handful of cornmeal

Makes 6-8 Pizza bases


One of the earliest recipes I published on NotJunkFood was for pizza bases, that recipe is a good recipe to use if you do not have access to pizza/pasta flour (also known as farina tipo 00). Thanks to Roma, Superquinn and Dunnes Stores, farina has become much more widely available in Ireland recently and as a result I have had the chance to experiment with my original recipe and I’m happy to say that the following is my updated pizza base recipe.

Sieve the flour and salt into a large bowl or onto a clean work surface and make a well in the middle of it.

Mix the yeast, honey and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork (or your hands) start to stir the liquid in the well while bringing in the flour until the dough starts to come together. Then work the rest of the flour in with your clean, flour-dusted hands. Knead the dough for about 5 minutes until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and dust the top of it with some flour. Cover the bowl with a damp cloth and place in a warm room for about an hour or until the dough has doubled in size.

Now place the dough on a flour-dusted surface and knead it around for a 2-3 minutes to push the air out. As you are doing this, work the dough into a giant sausage shape. Divide the dough into six or eight pieces (eight if you like a thin and crispy base) and put them to one side.

Take one of the portions and make it into a ball, then stretch that into a roundish shape about 3-4 inches across and place on a floured surface and grab your rolling pin. Rolling away from you and turning the pizza regularly, roll the pizza base out until it is thin (about an eighth of an inch or less) then flour the pizza base and place on a baking tray lined with cling film – if you don’t have a suitably-sized baking tray, you can substitute with a chopping board or any flat surface that will fit in your freezer.

Fold the cling-film back over the top of the pizza base ready for the next one to be placed on top and repeat until all the portions have been rolled out.

At this point, you can dress one of the pizza bases using some Italian tomato sauce and your preferred toppings, on a baking tray or preferably a pizza stone, either way you will need to sprinkle some cornmeal on before placing the pizza on it to prevent it from sticking.

Then place in a hot oven (approx 220 degrees C) for about 8-10 minutes, sprinkle with dried oregano and enjoy.

Recipe: The All-Day Irish Breakfast Pizza

Bacon, Sausage and Goats cheese pizza
Bacon, Sausage and Goats cheese pizza

Ingredients;

1 x pizza base
100ml Italian tomato sauce
2 x streaky bacon, chopped into strips
1 x cooked pork sausage, chopped

5 x slices of goats cheese
Small handful of freshly grated parmesan
Large pinch of dried oregano
Cornmeal

Serves 2


This recipe is not really a breakfast pizza so much as an homage to the Irish Breakfast Roll, for those unfamiliar with the concept, think of taking a large fried breakfast and packing it into a larger bread roll with ketchup and/or brown sauce and eating it at any time of the day or night as a snack.

Unlike the original, this recipe tends to be a bit less heart attack in a roll, a bit more meal for two. Plus it’s a good way to hide the leftovers/evidence from a guilty pleasure breakfast that you know you shouldn’t have indulged in :)

Heat your oven to the maximum temperature with your pizza stone inside.

Once up to temperature, sprinkle the stone with cornmeal and place your pizza base on the centre of the stone. Quickly spread a generous amount of sauce up to roughly half an inch from the edge.

Next, sprinkle the parmesan over the top of the sauce. Then sprinkle the bacon and sausage pieces on top of the parmesan and place your goats cheese slices around the pizza.

Bake in the oven for 8-12 minutes or until golden brown, sprinkle with oregano, slice and serve. Occasionally the goats cheese colours up in a really nice way that looks a lot like a miniature fried egg, this always gives me a little thrill when it happens and I claim it was by design and not accident 😉

Recipe: Apple and Gorgonzola Pizza

Ready to slice
Ingredients:

1 sprinkle of cornmeal
1 Pizza Base
100ml Italian Tomato Sauce
1 handful gorgonzola cheese – Finely sliced and crumbled

1 handful parmesan cheese grated
8-12 finely sliced apple pieces

Serves 2.

Line

Heat your oven to the maximum temperature with your Pizza stone inside.

Once up to temperature, sprinkle the stone with cornmeal and place your Pizza base on the centre of the stone. Quickly spread a generous amount of sauce up to roughly half an inch from the edge.

Crumble the gorgonzola over the sauce, sprinkle the parmesan over the top to fill in the gaps. Then arrange the finely sliced apple (about 8-12 slices is usually plenty) over the top.

Bake in the oven for 8-12 minutes or until golden brown, sprinkle with oregano, slice and serve.