Wednesday 18 June 2014

Florette Salad Peppercress Pizza

As a family we are always trying to eat healthy and ensure we get our 5 a day into our diet, but with fussy children it can be quite challenge, so are excited to try this awesome Florette Salad Recipe courtesy of Florette Salad, Its a quick and simple recipe which is great for the whole family, best of all it goes down well with the kids. We made a few adjustments and left out the meat and opted for a veggie option. For the full recipe please check out Forette Salad - Peppercress Pizza. Florette Salad have a host of amazing recipes online to inspire you to try healthy salad recipes.

Florette Salad Peppercress Pizza

1 bought pizza base*
1/2 bottle of good quality passata
1 ball of buffalo mozzarella
1/2 punnet of chestnut mushrooms
1 teaspoon dried red chilli flakes
1 tablespoon dried oregano
125g Mascapone
30g peppercress

Preheat the oven as per pizza base baking instructions.
Slice the mushrooms and fry over a low heat until soft with the oregano and red chilli flakes. Season and set aside.
Spread the passata about a 1/2cm thickness over the base of the dough, right up to the edges.
Slice the mozzarella in thin round and place on the passata, followed by the mushrooms. Season with salt, pepper and more oregano flakes.
Bake in the oven until crisp and cooked through (10 – 15 minutes).
Roughly chop the peppercress and place loosely on top of the pizza along with 3 or 4 dollops of mascarpone and a final drizzle of oil.
Serve – I like to chop my pizza into squares.

*Why not make your own Wholesome Brown Pizza Dough?
Makes one pizza

2.5 cups of a combination of whole wheat flour, spelt flour and rye flour (whichever you can get hold of)
2 ¼ teaspoon active dry yeast (1 sachet)
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil
1 tablespoon sugar

Preheat oven to 200 C.
In a glass stir together the yeast, water and sugar.
In a large bowl mix together your flour combination. Pour over the yeast mixture and olive oil and mix together vigorously until it all comes together as a dough.
Turn onto a floured surface and knead for 5 – 10 minutes until smooth and bouncy. Add a splash of water if it looks dry, or a sprinkle of flour if it is too sticky to knead.
Place in a greased bowl and cover lightly with greased cling film for 1 hour. (You can also make the dough the night before and pop in the fridge. Just leave it to come to room temperature before cooking.)
Lightly flour a pizza stone or fill with a square of baking parchment.
Flour a surface and rolling pin. Push your dough into a rough circle with your fingers and begin rolling out to a desired thickness (around 1cm) with the rolling pin. Roll from the centre to the edge of the dough, rotating it clockwise slightly after each roll to achieve an even circle.
Use the rolling pin to pick up the dough and move onto your pizza stone. Add your toppings as above and bake until the dough is crisp and firm in the centre.

Recipe Created by Naomi Twigiden with adjustments for full recipe please see above link.

We were given a Florette Salad voucher to enable us to recreate our favorite recipe.