Читать книгу Rose Elliot’s Vegetarian Meals In Minutes - Rose Elliot - Страница 9
ОглавлениеA selection of Crostini, topped with Mushroom Pâté, Plum Tomato, Mozzarella and Basil, and Goldy Greeny Spread
It’s unrealistic to try and make a pizza from scratch in 30 minutes but you can make a good quick tomato sauce, spread it over a read-made base, add a topping and flash it under a hot grill. Although you can buy pizza bases, I like to use a range of different breads, such as granary, ciabatta and muffins. The bases and toppings in the following recipes can be mixed and matched, if you prefer, to suit whatever ingredients you have to hand.
To make a quick lettuce salad, cut 1 or 2 little gem lettuces across into thick slices; wash and drain in a colander, then put into a bowl, sprinkle with 1 tablespoon of lemon juice, 2 tablespoons of olive oil, some sea salt and freshly ground black pepper, and toss lightly.
TOMATO SAUCE
1 tbls olive oil
1 onion, peeled and chopped
2 garlic cloves, crushed
1 × 400g / 14oz can tomatoes
8 sun-dried tomatoes in oil, drained (optional)
salt and freshly ground black pepper
Heat the oil in a saucepan, add the onion then cover and cook gently for 10 minutes, until tender but not brown.
Stir the garlic into the onion, cook for 1–2 minutes longer, then stir in the tomatoes, together with their juice, breaking them up with a wooden spoon. Chop the sun-dried tomatoes roughly, if you are using them, and add these to the pan too.
Let the mixture simmer away for about 10–15 minutes until the liquid has evaporated. Season with salt and pepper to taste.
MAKES ENOUGH FOR 2 MUFFINS, OR 1 GRANARY OR CIABATTA PIZZA
MUSHROOM PIZZA
225g / 8oz button mushrooms
2 tbls olive oil
salt and freshly ground black pepper
2 muffins
125g / 4oz Cheddar or other cheese
tomato sauce (see above)
Wash and slice the mushrooms then fry them in the olive oil for 1–2 minutes until they are tender. Season with salt and pepper.
Cut the muffins in half and toast on both sides under the grill. Thinly slice the cheese.
Heat the tomato sauce then spread it over the muffins. Top with the mushrooms and cheese and heat under the grill for a few minutes, until the pizzas are piping hot and the cheese is golden brown and bubbling.
SERVES 2
RED AND YELLOW PEPPER PIZZA
1 red pepper
1 yellow pepper
1 oval or round granary loaf (400g / 14oz)
olive oil
tomato sauce (see above)
salt and freshly ground black pepper
50g 12oz Parmesan cheese
a few fresh basil leaves
Cut the peppers into quarters, put them cut-side down on a grill pan and grill for about 10 minutes or until the skin has blistered and charred in places. Remove from the grill and, when cool enough to handle, peel off the skin, remove the seeds and stem, and slice the peppers.
Cut the loaf horizontally in half, scoop out a little of the crumb, then brush the inside with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread this evenly over the bread and top with the peppers, mixing up the colours. Season the peppers lightly, then grate the cheese and sprinkle it over the pizzas.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned. Tear a little basil over the top and serve.
SERVES 2–4
CIABATTA PIZZA WITH ARTICHOKES
The nicest artichoke hearts to use for this are the ones that you can buy preserved in oil. Any that are left over keep well in the fridge. Alternatively, drained canned artichoke hearts make a good substitute.
1 red onion, peeled and sliced
olive oil
1 ciabatta loaf
tomato sauce (see opposite)
125g / 4oz Mozzarella cheese
125g / 4oz artichoke hearts, sliced
Fry the onion in 1 tablespoon of olive oil until softened, about 5–7 minutes.
Meanwhile, cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread it evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the artichoke hearts and fried onion.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
GORGONZOLA AND WALNUT PIZZA
1 oval or round granary loaf (400g / 14oz)
olive oil
tomato sauce (see opposite)
125g / 4oz Gorgonzola cheese
50g / 2oz walnut pieces
Cut the granary loaf horizontally in half, scoop out a little of the crumb, then brush the inside with olive oil and and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread this evenly over the bread. Slice the cheese and arrange it on top of the sauce, then top with the walnuts.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
PESTO PIZZA
Bottled pesto is readily available nowadays, and some Italian delicatessens and large supermarkets stock fresh pesto sauce. If you have time, you might like to make your own (see here).
1 ciabatta loaf
olive oil
tomato sauce (see opposite)
75g / 3oz Parmesan cheese
2–4 tbls pesto sauce
a few black olives (optional)
Cut the loaf horizontally in half, brush each cut surface with olive oil and toast it under the grill. Toast both sides if you want a crisp pizza base.
Heat the tomato sauce then spread it over the bread. Slice the cheese into thin slivers and arrange on top of the sauce, then drizzle the pesto over everything and add the olives if you’re using these.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is melted and lightly browned.
SERVES 2–4
TWO-CHEESE PIZZA
2 muffins
125g / 4oz Mozzarella cheese
50g / 2oz Parmesan cheese
12 black olives
tomato sauce (see here)
Cut the muffins in half and toast them on both sides under the grill.
Meanwhile, think slice the cheeses and halve and stone the olives.
Heat the tomato sauce and spread it over the muffins, then top with the slices of cheese and the olives.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is golden brown and bubbling.
SERVES 2
SWEETCORN AND CHERRY TOMATO PIZZA
2 muffins
125g/4oz Cheddar cheese
6 cherry tomatoes
tomato sauce (see here)
50g / 2oz canned or frozen sweetcorn kernels
salt and freshly ground black pepper
Cut the muffins in half and toast them on both sides under the grill.
Meanwhile, grate the cheese and slice the cherry tomatoes.
Heat the tomato sauce and spread it evenly over the muffins, then top with the grated cheese, sweetcorn and cherry tomatoes. Season with salt and pepper.
Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is golden brown and bubbling.
SERVES 2
RED PEPPER, AUBERGINE AND GOAT’S CHEESE PIZZA
Light rolls or baps, or pieces of French stick or ciabatta bread, split in half, also make good bases for these toppings.
1 small red pepper
1 medium aubergine
olive oil
2 muffins
tomato sauce (see here)
salt and freshly ground black pepper
50g / 2oz goat’s cheese log
Cut the pepper into quarters then put it cut-side down on a grill pan. Cut the aubergine into slices about 3mm/1/8 inch thick and lay these on the grill pan too. Brush the aubergine slices on both sides with olive oil then grill on high for 5–10 minutes, until the skin on the pepper is blistered and charred in places and the aubergine is golden brown and tender. Remove from the grill but leave it on. Cover the pepper with a damp cloth.
Cut the muffins in half and toast them on both sides under the grill.
Heat the tomato sauce then spread it over the muffins and top with the aubergine slices. Remove the loose skin and seeds from the pepper, cut it into long, thin strips and arrange on top of the aubergine. Season with salt and pepper.
Break off small pieces of goat’s cheese and dot them over the top of the pizzas. Grind a little black pepper coarsely over the goat’s cheese then heat the pizzas under the grill for a few minutes until they are piping hot.
SERVES 2
