Shall we see if it’s possible, throughout the duration of my lifetime (which is how long it seems I plan to blog, in case you were wondering), to create a Christmas version of everything?
Christmas toast is done and done, this weekend I nailed Christmas pizzas, and I have my sights set on a whole lot of Christmas pasta dishes in the weeks to come. I think it’s possible.
What else could I Christmasify, I wonder? Let me know if you have any bright ideas, won’t you.
I want this post to be less of a recipe, and more of a suggestion. I’ll be giving you the clear instructions you’ll need to make mini pizza bases, but beyond that, I really want you to just do your own thing.
We don’t all have the exact same ingredients in the kitchen at Christmas. My sprouts or camembert may be your cabbage or brie, you see?
The only meat I put on mine was a scattering of crispy bacon, and that’s only because at the time of cooking I was at my Grandad’s house, and I would have just felt guilty if I presented him with a 100% meatless pizza.
But if you’re in a house of carnivores, you can pile on all your favourite Christmas meats.
I think this would be a lovely way to use up leftovers. It’s like a fancier version of the leftovers sandwich. Although it does seem a rather high maintenance thing to do on Boxing Day, so perhaps you might be better off trying these in the run-up to Christmas.
I, being only able to eat goats milk cheeses, went for the following combinations:
- Brussel sprout, goats milk camembert, cranberry and bacon
- Butternut squash, roquefort and red onion
Both delicious, obviously. I added pear to a couple of the sprout pizzas too to try it out, and can vouch for that addition also.
Make sure you go pretty heavy with the cheese to make up for the lack of tomato sauce, but don’t go so heavy that it leaks all over your oven because you tried to load a tiny pizza base with an entire wheel of stilton. Find balance.
Rooty vegetables should be roasted until crispy before going onto the pizza, but veg like onions, leeks or sprouts can be finely sliced and thrown on raw and they’ll cook in the oven.
P.S – if you want to get your hands on the Christmas gear in the shot above, check out my friends at Boswell’s of Oxford, their Christmas range is bae and I’ll be featuring a few more bits from them this season!
Makes 8 mini pizzas
1/2 teaspoon dry active yeast
300g plain flour
1/2 tsp salt
170ml warm water
delicious delicious Christmas toppings
- Pre-heat your oven to Gas Mark 6 (conversions here).
- Whisk together the water and yeast then leave, covered, in a warm little enviro, for about 15 minutes. Then whisk again and leave for 5 minutes.
- Tip your flour and salt into a bowl, make a well in the centre and mix the yeasty water in then knead til you have a smooth dough.
- Divide the dough into 8 balls, roll each out into a pizza-like circle and place on a baking tray.
- Top with delicious delicious Christmas toppings. See above for advice on these.
- Bake for 10-15 minutes or until the base is crisp and the cheese is bubbling away.
If you’re not someone who’s happy to follow guidelines this rough, do feel free to email me (firstname.lastname@example.org) or tweet me (link below) and tell me what you’re adding to the pizza, and I’ll tell you how much to use!!