Pizza Toppings

Tania’s Seafood Sensation

Ingredients
  • On our Gluten Free or Organic Pizza bases
  • Tomato paste
  • Favourite cheese grated
    Toppings for Seafood Sensation:
  • Salmon slices
  • Baby shrimps
  • Mussells (Drained) or base is a bit soggy
  • Anchovies
  • Feta Cheese cubes
  • Mushrooms
  • Sun-dried Tomatoes
Directions
  1. Arrange seafood then top with Feta, Mushrooms and Tomatoes to finish
  2. Cooking time Approx 15mins 180C
The finished pizza!

 

Pizza Topping ideas from Craig our creative baker, just a little bit posh!

  1. Caramelised onions topped with garlic and rosemary roast vegetables.
  2. Spiced lamb slices on capsicum and tomato piperade.
  3. Chilli and ginger Chicken on fresh tomato salsa.
  4. Baked cherry tomatoes with mozzarella and basil leaves.
  5. Smoked salmon slices with lemon cream cheese and dill.
  6. Peppered mackerel with mayonnaise and kiwi fruit.


The Yum-Yum Taro Pizza


Ingredients
  • Organic Pizza Bases
  • 500g Taro
  • 1 Chicken
  • 4 tsp salt
  • 2 tsp pepper
  • 3 tsp Curry powder
  • 300 g ground nuts (almonds, cashews, pinenuts or peanuts)
  • Tomato Paste
  • Sauteed Spring onions
  • Pineapple Pieces
  • Mozarella Cheese
Directions
  1. Slice Taro into 1cm wedges.  Steam for approx 20 mins until cooked.
  2. Slow roast a chicken until soft and tender.  Wait for it to cool then remove the chicken meat from the bone.
  3. In a frying pan, add oil, salt, pepper and curry powder.  Add ground nuts and fry for 3 mins.  Add cooked taro and chicken meat and mix through.
  4. Cover the pizza base with tomato paste.  Then add a layer of sautéed spring onions.
  5. Now top the pizza with the taro mixture, and then the pineapple pieces. Finally liberally sprinkle the pizza with grated Mozarella cheese.
  6. Bake in a oven for approximately 15 mins at 175 deg Celcius.    

Plumy Pizza

  1. Spread a Purebread Organic pizza base with plum chutney or plum sauce - see recipe below.
  2. Spread with onion jam
  3. Cover with spinach that has been rinsed and zapped in microwave for 30 secs - 1 minute until only just wilted
  4. Cover this with chopped fresh herbs (any kind, we go for our favourites, or what is seasonal)
  5. Finish with sliced camembert or brie. 

    Bake per packet instructions.

Plum Sauce - Perfect for pizza!


Ingredients
  • 2.75 kg plums
  • 1.75 litres DYC malt vinegar
  • 3 cups brown sugar
  • 50 g garlic
  • 2 teaspoons ground pepper
  • 2 teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 1 teaspoon ground mace
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon salt
Method
  1. Put all the ingredients into a preserving pan.
  2. Bring to the boil, stirring frequently.
  3. Boil steadily until mixture is pulpy.
  4. Press through a colander or coarse sieve.
  5. Return sauce to pan and boil for 2-3 minutes
  6. Pour into sterilised bottles and seal - Makes about 1.5 litres

Toast & Toppings


Purebread with Buffalo Mozzarella, Tomatoes, Basil and Garlic

Ingredients
  • Cut thin slices of Buffalo Mozzarella
  • Tomatoes thinly sliced
  • Slices of Purebread, warmed gently in an oven [this brings out the wonderful yeast flavours] (you could also toast it)
  • A clove of garlic
  • Fresh basil leaves
  • Good quality olive oil

Directions
  1. Lightly rub the garlic clove over the bread before placing it in a warm
    oven. Don't leave it to long so that it doesn't dry out.
  2. Lay the slices of mozzarella and tomatoes alternately over the bread. Put
    as much or as little as you like.
  3. Sprinkle with torn leaves of fresh basil and then drizzle the olive oil
    over top.


French Toast

Ingredients
  • 4 slices corn and seed bread (fresh or stale)
  • 2 tbsp butter
  • 3 eggs
  • ½ cup milk
  • 1 tbsp sugar, preferable raw or brown
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp vanilla
Directions
  1. Melt the butter in the frying pan.
  2. Whisk remaining ingredients (except the bread) until well mixed.
  3. Place a slice of bread in a wide shallow bowl of the mixture and allow to soak up some liquid. Remove bread carefully with a spatula and place in the pan on the melted butter and cook on both sides until golden brown.
  4. Repeat with remaining bread, making sure to whisk the liquid before each dip to keep the spices from settling to the bottom.



Plum Jam


PLUMS PLUMS everywhere so lets make some jam for your Purebread toast in the winter. (Makes six 8oz. jars).

Handy Hint: Plums can be popped in freezer until you are ready to make your jam.

4 cups plums (mashed pitted and chopped leave skins on approx. 3 pounds or 24) 1 and a half cups sugar, a quarter cup lemon juice, 3 teaspoons pectin

1.  Pit, chop, and mash plums. Place in large pan over medium heat. Add 1/4 cup lemon juice to pan. Cook to a full boil.

2.  In separate bowl, add sugar and pectin and mix together. Add sugar/pectin mixture to pan. Stir. Cook to a full boil for 5-10 minutes. Remove from heat.

3.  Fill jars to 1/4" of top.

4.  Wipe rims clean. Screw on lids or fit cellophane with bands. Let jars cool on kitchen counter. You will hear a "pop" sound once lids are sealed. You do not need to place jars in boiling water. Easy!

Nana Bakers Tomato Sauce

Ingredients
  • 5.5kg Tomatoes
  • 1kg cooking apples
  • 450g onions
  • 340g sugar
  • 60 grams salt
  • 60 grams allspice
  • 60 grams crushed garlic
  • 1 tsp. chillies
  • 1 tsp. nutmeg
  • 1 tsp. cloves
  • 1 Ltr organic cider or Malt Vinegar

Directions
  1. Slice tomatoes and onions and simmer all ingredients and for @ 3 hours.
  2. Put through moully, colander or use blender to munch skins
  3. Re heat and bottle into clean glass bottles or jars


Puddings and Treats

Apricot Bread Pudding


Ingredients
  • 1 cup orange juice
  • 12 soft dried apricots, sliced finely
  • 6 slices Organic Raisin Bread
  • Apricot jam
  • 2 eggs, beaten
  • 1 cup milk
  • Mixed spice

Directions
  1. Heat the orange juice to almost boiling point and pour over the sliced dried apricots in a bowl. Leave to macerate for 30 minutes.
  2. Slice the crusts off the raisin bread and spread with apricot jam.
    Cut into triangles.
  3. Arrange bread in an oiled casserole dish, with soaked apricots layered in between each slice. Pour any remaining orange juice over.
  4. Beat eggs and milk and pour over bread pudding. Sprinkle with mixed spice.
  5. Leave to sit for 30 minutes before baking in an oven pre-heated to 160 C. for 40 minutes.

Soups


Winter Warming Soups

Thanks to “Holistic Mama” for these two tasty soup recipes. Holistic Mama is a website dedicated to providing information on natural healthy, organic, eco-friendly, green living alternatives for sustainable living including simple recipes.

Organic Cream of Potato Soup

Ingredients
  • 2 tablespoons organic flour
  • 1 quart organic milk
  • 3 tablespoons of butter or oil
  • 1/2 organic onion cut in slices
  • 11/2 teaspoons organic sea salt
  • organic pepper, organic celery salt
  • organic cayenne pepper
  • 2 cups organic mashed potato
Directions

  1. Melt the butter or oil and add flour, mixing thoroughly.
  2. Then add milk and other ingredients.
  3. Bring to boiling point and boil two minutes, stirring constantly.
  4. Finely chopped organic parsley may be added just before serving.
Gluten free option: Substitute flour with potato flour.

Organic Peanut Butter Soup Recipe

  • Half cup of our very own Reillys Organic Peanut Butter
  • 1 ½ cups organic milk 1 teaspoon organic sea salt
  • ½ teaspoon pepper
Check out Holistic Mama for more great soup recipes and also see how they can help you to enjoy a more eco-friendly and sustainable lifestyle

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Page: Organic Recipes - Last Updated: 17th May, 2012 | Site Map