Whole Wheat Flour Potato Pizza Bianca / Bijela pizza od integralnog brašna sa krumpirom

When I told my boyfriend that I’m gonna make pizza with a potato, all I got was a massive side-eye. Mind you, I wasn’t talking about the paleo healthy idea of making pizza crust out of a potato – no, no, no! My plan was to slab some more carbs on top of the other carbs. Some googling showed that pizza (or focaccia) with potato and rosemary was quite a normal thing in Italy, so if Italians think this was a good idea, of course I was reassured.

I decided to make my own spin on the Italian classic (read: added bacon and cheese to the whole situation) and a delicious pizza bianca was born. Hooray!

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INGREDIENTS:

(Yields 1 large pizza / 1.89 EUR)

For the dough:

½ tsp active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

¾ cup warm water (–)

1 – ½ cup plain all-purpose flour, divided (0.07 EUR)

1 ½ cup whole wheat flour (0.13 EUR)

2 tbsp olive oil + more for greasing the bowl (0.10 EUR)

½ tsp salt (0.01 EUR)

For the pizza topping:

1 large potato (0.20 EUR)

1 cup grated cheese (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

3-4 thin slices of bacon (0.53 EUR)

Additional:

A bit of oil for greasing the baking tray (0.01 EUR)

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METHOD:

To prepare the dough, first whisk together yeast, sugar, water and 1 tsp of plain flour in a large mixing bowl and let sit for 10-15 minutes until frothy. If the yeast mixture doesn’t become frothy, discard and start over with fresh batch of yeast because this means that your dough won’t rise either.

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Add 1 cup of plain flour, all of whole wheat flour, 2 tbsp of olive oil and salt to the frothy yeast mixture and stir well with a spoon, until shabby dough forms. Dump everything onto clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not sticky. Clean and oil your mixing bowl, turn the dough around to grease from all sides and cover the bowl with clean kitchen towel. Allow the dough to rest for about 30 minutes, until doubled in size.

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When ready to bake pizza, preheat oven to 250°C. Deflate the dough and stretch with your hands on a lightly greased baking tray. This doesn’t need to be perfect and completely even and just patch up any holes. I find that omitting the rolling pin, not only makes things easier and quicker, but also rends the fluffier and puffier finished pizza.

Grate the potato on a box grater and squeeze out any extra liquid. You can do that in a colander with just your hands or with a cheese cloth. Scatter shredded cheese on top of stretched pizza dough, top with potato shreds, then sprinkle with salt, pepper and oregano. Finally, chop bacon slices into segments and distribute on top.

Bake pizza for 15 minutes in the middle rack, until blistered and crispy. Serve hot, or at room temperature as an antipasto.

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Kad sam svojem dečku rekla da namjeravam napraviti pizzu sa krumpirom, dobila sam pogled pun skepse. Naravno, nisam govorila o nekoj zdravoj paleo ideje da napravim tijesto za pizzu od krumpira – ne, ne ne! Moj je plan bio da natrpam još ugljikohidrata na druge ugljikohidrate. Malo guglanja pokazalo je da je pizza (ili focaccia) sa krumpirom i ružmarinom skroz normalna stvar u Italiji, pa ako Talijani misle da je to dobra ideja, ja sam bila uvjerena.

Odlučila sam dodati svoj štih u talijanski klasik (čitajte: ubacila sam špek i sir u cijelu priču) i jako fina pizza bianca je rođena. Hura!

SASTOJCI:

(Za 1 veliku pizzu / 13,88 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

¾ šalice tople vode (–)

1 – ½ šalice glatkog pšeničnog brašna, podijeljene (0,50 kn)

1 ½ šalica integralnog pšeničnog brašna (1,00 kn)

2 žlice maslinovog ulja + još malo za namastiti posudu (0,75 kn)

½ žličice soli (0,01 kn)

Dodaci za pizzu:

1 veliki krumpir (1,50 kn)

1 šalica naribanog sira (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica sušenog origana (0,50 kn)

3-4 tanke šnite špeka (4,00 kn)

Dodatno:

Malo ulja za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Da bi ste napravili tijesto, prvo u velikoj zdjeli pomiješajte kvasac, šećer, toplu vodu i žličicu glatkog brašna. Pustite da miruje 10-15 minuta dok ne postane pjenasto. Ako mješavina do tada ne postane pjenasta, bacite i krenite ispočetka sa novom turom kvasca, jer vam se tijesto vjerovatno neće dignuti.

Dodajte u mješavinu kvasca 1 šalicu glatkog brašna, svo integralno brašno, 2 žlice maslinovog ulja i sol, pa miješajte žlicom dok se ne formira labavo tijesto. Sve iskrenite na čistu radnu plohu i mijesite 5-10 minute, a po potrebi dodajte još malo brašna. Tijesto treba biti mekano i podatno, ali se ne smije lijepiti. Očistite i nauljite svoju posudu, okrenite unutra tijesto da se namasti sa svih strana, pa prekrijte posudu čistom krpom. Ostavite tijesto da se diže oko 30 minuta, dok mu se veličina ne udvostruči.

Kada ste spremni za pečenje pizze, zagrijte pećnicu na 250°C. Ispuhnite tijesto i rukama ga rastegnite na lagano namašćenom protvanu. To ne mora biti savršeno i svugdje jednako, a rupe samo zakrpajte. Moj je dojam da se bez valjanja sa valjkom stvar pojednostavi i ubrza, a tijesto je na kraju u gotovoj pizzi puno prhkije i pufastije.

Naribajte krumpir i istisnite višak tekućine. To možete napraviti rukama u cjedilu, ili sa gazom. Raštrkajte naribani sir po rastegnutom tijestu, dodajte naribani krumpir, pa posipajte sa soli, paprom i origanom. Na kraju narežite špek na komade i raštrkajte po vrhu.

Pecite pizzu 15 minuta u sredini pećnice dok ne bude pufasta i hrskava. Poslužite vruću ili na sobnoj temperaturi kao predjelo.

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Whole Wheat Flour Potato Pizza Bianca / Bijela pizza od integralnog brašna sa krumpirom

Mediterranean Pizza / Mediteranska pizza

I was in a mood for a little something extra and conveniently had some leftover pizza dough in the fridge. With a bit of arugula and prosciutto, pizza reached a whole new level.

Please don’t be afraid to make your own pizza dough. It’s actually super quick and easy and beats every store bought imaginable.

INGREDIENTS:

(Yields 1 pizza / 3.10 EUR)

For the dough:

1 tsp active dry yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

½ cup warm water (–)

1 – 1 ½ cup all-purpose flour, divided (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp olive oil, divided (0.09 EUR)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 ball of mozzarella cheese (1.00 EUR)

10-12 olives (0.27 EUR)

3 garlic cloves, minced (0.10 EUR)

Drizzle of olive oil (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 thin prosciutto slices (0.93 EUR)

Handful of fresh arugula (0.27 EUR)

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METHOD:

To make the dough, in a bowl, whisk together yeast, sugar, water and 1 teaspoon of flour and leave to rest for about 15 minutes, until it becomes frothy. Be sure that the water isn’t too hot, or else it will kill the yeast. If the mixture doesn’t become frothy, discard and start again using a fresh batch of yeast.

To a frothy yeast mixture add in 1 cup of flour, salt and 1 tablespoon of olive oil and mix everything with a spoon to form loose dough. Turn out on clean countertop and give a short knead. The dough needs to be soft, but shouldn’t stick to your fingers, so incorporate more flour bit by bit, as necessary.

Shape dough into a ball, clean your bowl, pour in remaining olive oil and turn the dough around so it’s oily on all sides. Cover the bowl with a clean kitchen towel and allow the dough to rest for 20-30 minutes, until double in size.

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When ready to bake, preheat oven to 220°C. Line baking sheet with parchment paper and set aside. Gently deflate the dough and roll out on a floured surface into a disk, then transfer to a prepared baking sheet. To assemble pizza, spread tomato sauce evenly on dough, scatter mozzarella pieces, olives and minced garlic, drizzle with olive oil and finally sprinkle with oregano and black pepper. Bake pizza for 15-20 minutes on uppermost rack, right under the heater, until blistered.

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Cut baked pizza in desired pieces and arrange prosciutto and arugula on top. Serve immediately.

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Baš sam bila raspoložena za nešto malo ekstra, a u frižideru sam imala još malo tijesta za pizzu. Sa malo rukole i pršuta pizza se odma popela na novi nivo.

Molim vas, nemojte se bojati sami napraviti tijesto za pizzu. To je zapravo super brzo i lagano, a finije je od svakog kupovnog tijesta.

SASTOJCI:

(Za 1 pizzu / 23,13 kn)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

½ šalice tople vode (–)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

Dobar prstohvat soli (0,01 kn)

2 žlice maslinovog ulja, podijeljene (0,66 kn)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 loptica mozzarelle (7,50 kn)

10-12 maslina (2,00 kn)

3 češnja češnjaka (0,75 kn)

Par kapi maslinovog ulja (0,10 kn)

1 žličica sušenog origana (0,50 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 tanke šnite pršuta (7,00 kn)

Pregršt svježe rukole (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto u zdijeli pomiješajte kvasac, šećer, vodu i žličicu brašna, pa pustite da odmara 15 minuta, dok ne postane pjenasto. Pazite da voda nije prevruća, jer ćete tako ubiti kvasac. Ako smjesa ne postane pjenasta, bacite i počnite ispočetka sa svježim kvascem.

U pjenastu smjesu kvasca dodajte šalicu brašna, sol i žlicu maslinovog ulja, pa sve miješajte žlicom dok se ne formira labavo tijesto. Istresite na čistu radnu plohu i kratko mijesite. Tijesto treba biti mekano, ali se ne smije lijepiti za ruke, pa malo po malo po potrebi dodajte još brašna.

Oblikujte tijesto u loptu, očistite zdjelu, dodajte u nju ostatak ulja i onda okrećite unutra tijesto da se namasti sa svih strana. Pokrijte zdjelu čistom kuhinjskom krpom i pustite da tijesto odmara 20-30 minuta, dok se ne udvostruči.

Kada ste spremni za pečenje, zagrijte pećnicu na 220°C. Obložite protvan papirom za pečenje i stavite na stranu. Nježno ispuhnite tijesto i razvaljajte na pobrašnjenoj površini u disk, pa premjestite na pripremljeni protvan. Da bi složili pizzu, raširite pasiranu rajčicu po tijestu, pa gore posipajte komadiće mozzarelle, masline i sitno sjeckani češnjak, pokapajte maslinovim uljem i na kraju posipajte origanom i paprom. Pecite pizzu 15-20 minuta na najvišem dijelu pećnice, odma ispod grijača, dok lijepo ne nabubri.

Narežite pizzu na komade i po njoj raspodijelite pršut i rukolu. Poslužite odmah.

Mediterranean Pizza / Mediteranska pizza

Pizza Triangles / Pizza trokutići

I might have overdone it with the cheese a bit in here. Not that there is such a thing as too much cheese. Please. It’s like saying you’ve got too much free time.

So these might not look too presentable, but man, they are so damn delicious. And don’t be intimidated by dough making. It’s a breeze, I promise.

Small tip: these would be even better if you’d sprinkle the triangles with coarse salt. I was out so I used fine salt instead of running to the store, but some extra salty crunch would have been nice.

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INGREDIENTS:

(Yields about 30 triangles / 0.12 EUR per triangle / 3.63 EUR for all)

1 cup warm milk (0.20 EUR)

1 tsp dry active yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

3 – 3 ½ cups all-purpose flour, divided (0.23 EUR)

¼ cup vegetable oil + more for the mixing bowl (0.07 EUR)

Pinch of salt (0.01 EUR)

¾ cup tomato paste (0.27 EUR)

1 tbsp dried oregano (0.07 EUR)

½ cup ham, cut into thin leaves (1.33 EUR)

½ cup shredded cheese (1.00 EUR)

1 egg yolk (0.20 EUR)

1 tbsp sesame seeds (0.03 EUR)

1 tbsp cumin seeds (0.07 EUR)

1 tsp coarse salt (0.01 EUR)

METHOD:

In a large mixing bowl, whisk together warm milk with active yeast, sugar and 1 teaspoon of flour. Be careful that the milk is only warm and not too hot, as too much heat will kill the yeast. Leave it for 10 minutes until slightly frothy. If the yeast doesn’t start getting frothy, discard everything and start again with the fresh batch, as your dough won’t rise.

To the frothy yeast mixture add 3 cups of flour, oil and a good pinch of salt. Mix everything together until a shabby dough forms, turn over on a clean counter and start kneading, incorporating more flour if necessary, until the dough is soft but not sticky. Knead the dough for about 5 minutes and form into a ball.

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Clean up your mixing bowl, add a bit of oil to it and turn the dough ball around to cover in oil on all sides. Cover the bowl with a clean kitchen towel and let it rest in a warm and draft-free place for up to an hour, to double in size.

When ready to bake, preheat the oven to 200°C. Line two baking trays with parchment paper and set aside. Gently deflate the dough on a clean counter and flatten. Roll out the dough on a well-floured surface into a large sheet.

Cut the sheet in half using a dough scraper. Brush each half with tomato paste, sprinkle oregano and divide ham and cheese between the halves. Now roll each half into a long sausage. Mix the egg yolk with a tablespoon of cold water and then brush over the top of each sausage. Then sprinkle sesame, cumin and coarse salt over brushed areas.

Again use the dough scraper to cut each sausage zig-zag, so you end up with triangles. Spread the triangles on prepared baking sheets, making sure to leave enough space between them, and bake for 20-25 minute, until puffy and golden. Just be sure to switch the baking sheets halfway through baking, so all of the triangles bake evenly.

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Možda sam mrvicu pretjerala sa sirom. Nije da zapravo postoji tako nešto kao previše sira. Baš. To je kao da kažete da imate previše slobodnog vremena.

Ovi trokutići možda i nisu ogledni primjerci, ali su zato jako, jako fini. I nemojte se bojati pravljenja tijesta. To je čas posla, stvarno.

Mali savjet: trokutići bi bili još bolji da su posipani sa krupnom solju. Ja sam imala samo sitne soli kod kuće, pa sam zato upotrijebila nju jer mi se nije dalo trčati do dućana. Ali malo slane hrskavoće bi bilo baš super.

SASTOJCI:

(Za oko 30 trokutića / 0,90 kn po trokutiću / 27,03 kn za sve)

1 šalica toplog mlijeka (1,50 kn)

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

3 – 3 ½ šalice pšeničnog brašna, podijeljene (1,75 kn)

¼ šalice suncokretovog ulja + mrvica za namastiti zdjelu (0,50 kn)

Prstohvat soli (0,01 kn)

¾ šalice pasirane rajčice (2,00 kn)

1 žlica sušenog origana (0,50 kn)

½ šalice šunke, narezane na tanke listiće (10,00 kn)

½ šalice ribanog sira (7,50 kn)

1 žutanjak (1,50 kn)

1 žlica sjemenki sezama (0,25 kn)

1 žlica sjemenki kima (0,50 kn)

1 žličica krupne morske soli (0,01 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte toplo mlijeko sa kvascem, šećerom i žličicom brašna. Pazite da mlijeko nije prevruće jer ćete tako ubiti kvasac. Ostavite 10 minuta dok se mješavina ne počne blago pjeniti. Ako se kvasac ne počne pjeniti, bacite i počnite iz početka jer vam se tijesto neće dignuti.

Pjenastoj mješavini sa kvascem dodajte 3 šalice brašna, ulje i dobar prstohvat soli. Sve dobro promiješajte, a kad se krene formirati tijesto, istresite na čistu radnu plohu i mijesite oko 5 minuta, po potrebi dodajući još brašna. Tijesto treba biti mekano, ali ne smije biti ljepljivo. Formirajte tijesto u loptu.

Očistite posudu u kojoj ste miješali tijesto, dodajte mrvicu ulja u nju, pa ubacite loptu tijesta i okrećite da se namasti sa svih strana. Pokrijte posudu čistom krpom i ostavite tijesto da se diže na toplom mjestu bez propuha, do sat vremena da se volumen udvostruči.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C. Obložite dva pleha za pečenje masnim papriom i stavite na stranu. Nježno ispuhnite tijesto. Čistu radnu plohu posipajte brašnom i razvaljajte tijesto u veliku plahtu.

Prerežite plahtu tijesta na pola. Obje polovice premažite pasiranom rajčicom, posipajte origanom i podijelite po polovicama šunku i sir. Sada svaku polovicu zarolajte u dugačku kobasicu. Pomiješajte žutanjak sa žlicom hladne vode i time premažite obje kobasice tijesta. Po premazanoj površini posipajte sezam, kim i krupnu sol.

Svaku kobasicu režite cik-cak, tako da dobijete trokutiće. Raširite trokutiće po pripremljenim plehovima, pazeći da ostavite dovoljno mjesta između njih. Pecite oko 20-25 minuta dok ne budu pufasti i zlatno-smeđi, s time da na pola pečenja zamijenite protvane kako bi se sve ravnomjerno ispeklo.

Pizza Triangles / Pizza trokutići