Garlic pizza bread (egg / dairy free and vegan)

I often have left over pizza dough when I make pizzas with my pizza base recipe and have been making this garlic bread to accompany the meal as a way to use up the dough.  Plus its a really lovely addition to the table.
I cook my pizzas and bread on Pampered Chef Stoneware as the bases are crispy and the food is cooked beautifully evenly.  Plus the stoneware keeps the pizza and bread warm right to the last slice! And its crispy not soggy.

Make up your pizza dough recipe and then divide in three.  Use two balls to make pizza bases and the other to make a the garlic bread below.

Ingredients

1/3 portion of pizza dough
2 cloves garlic
3 tbsp Olive oil
1/2 tsp Mixed dried herbs, or chopped fresh herbs if you have them
Rock salt

Method

1.  Pre-heat the oven to 200°C. Roll the dough out on a Medium round stone with a baker's roller until nice and thin.

2.  Crush the garlic into a pinch bowl using the garlic press (the beauty of our garlic press is no peeling needed!).  Add the olive oil and herbs with the adjustable measuring spoons and stir well.

3.  Pour over the dough and spread it out with the back of a spoon to cover the whole dough up to 1/2 cm from the edges.

4.  Sprinkle with rock salt.

Dough all slashed and oiled up and ready to go.

5.  Make slashes in the dough with a sharp knife and place in the oven for 8-10 mins till golden brown.  Leave on the stone to keep warm as you eat, and cut with the pizza cutter.

Don't go kissing too many people afterwards unless they shared this with you!

Chicken pinwheels (egg and dairy free)

I have been super busy recently and a few weeks ago had a lovely time with visiting friends from Australia.  It meant a little bit of catering on a Monday night for a family gathering and I was determined to be organised ahead of time.  So, inspired by a sausage roll recipe I found in Good Food magazine I came up with these little bites of yummyness.

I used the Pampered Chef Manual Food Processor (or MFP) to do these and loved how easy it was.  However, you could use the Food Chopper, a knife to chop it all finely, if you can be bothered, or an ordinary run of the mill food processor.

The Manual Food Processor

(By the way, the MFP comes highly recommended for caravanning or camping and very quick yummy salsas and guacamole, as it needs only your arm as power. A kitchen tool and work out in one!)

I made mine dairy free by using puff pastry that was made without butter.  Please check your brand, but I like Jusrol's puff pastry which is made with vegetable oil, not butter. No eggs are needed here as the pastry is lovely and crisp anyway.

Chicken Pinwheels
Ingredients

4 chicken thighs (cooked and bones removed)
4 sundried tomatoes
1 clove of garlic
1 slice of bacon
handful of basil leaves
salt and pepper to season

1 pack of ready rolled puff pastry


Method

1. Take the puff pastry out of the fridge to warm a little.

2. Chop the tomatoes and chicken roughly and put into the Manual Food Processor.  Pump the handle to blend until the chicken is becoming flaky.

3.  Squeeze the garlic in the garlic press into the Manual Food Processor. Add in bacon and basil and blend again until everything is mixed and the chicken is well flaked. Season lightly with a little pepper and salt.

4.  Unroll the puff pastry and cut the sheet in half.  On each piece, spread out half the mixture and then roll the pastry into a spiral roll, pressing down at the edge to seal it.

5.  Cut into about 11 pieces for each roll and place on a flat stone (I used my medium round stones), pressing down each slice slightly to make it look a little bit tidier.  Bake for 20 mins till golden brown.

6.  Remove from the stone with a mini serving spatula and cool on a stackable cooling rack, or serve immediately. I made mine in advance and reheated before serving.

Garlic Focaccia

BREAD WEEK RECIPE 3

This is one of my children's all time favourite bread recipes, especially as they get to use their fingers to do the poking part!  It is also one of my favourite extras at Pampered Chef shows and is really quick and easy.  I make the dough at home and add the oil and seasonings once there.

The smell of this cooking is devine!  If you don't fancy it with garlic then try it with chopped fresh rosemary for a really fragrant bread.  Or how about some sundried tomatoes, soaked in oil first, and added to the dough?

Serve with some soup or antipasti for lunch - yummy!  The family particularly likes this with lentil soup or minestrone.

One of the stars of this recipe is the garlic press.  Slap the garlic into the well with the skin still on and squeeze!  Hey presto the skin is left behind and you have lovely crushed garlic.  The little tool supplied on the handle gives you a way to remove the skin from the well without touching it and then the hairbrush type end goes through the holes to clean out any left over pieces before you wash everything under the tap or chuck it in the dishwasher.  Fab! And no smells on your hands!

The fabulous garlic press!

Ingredients

1tsp easy bake dried yeast

1tsp sugar

½ tsp salt

350g white bread flour

1 tablespoon olive oil

210ml water

Topping

Olive oil – 3 tablespoons is about right

Rock salt – a good pinch

2 garlic cloves

mixed herbs – a shake!  You can use anything you like and chopped fresh herbs work well too.

Method

1. Using the adjustable measuring spoons to measure the ingredients, mix salt, sugar, yeast and flour together in a classic batter bowl, stir in the oil and then add the water to get a sticky dough. 

2. Knead for five to ten minutes on a floured surface till the dough is smooth and elastic. (Or bung it in a mixer/ bread maker on pizza dough setting for 10-15 mins)

3. Leave for around an hour in an oiled bowl covered with oiled clingfilm (or classic batter bowl with lid on) to double in size.  

4. Meanwhile measure out the olive oil with an adjustable measuring spoon and crush the garlic with the garlic press into a prep bowl adding the salt and mixed herbs to flavour it. 

5. Once the dough has risen, preheat the oven to 200°C.  Remove the dough from the bowl, shape into an oval or round on an oiled tray or stone and poke holes all over.  This is the bit the kids love! 

I bake this on my round stone (oil can be a bit dribbly) or it fits nicely in the medium bar pan right up to the edges like I did it here.

6. Add the flavoured oil or toppings, spreading them over the whole of the bread, and leave for ten minutes to rest. (Or chuck it in the oven now if you can't wait that long - it just won't rise quite so much but still tastes amazing - see my photo as I was being impatient!!)

7. Bake in oven for 20-25 minutes till golden.  My oven bakes a little unevenly so I rotate it at about 15 minutes. Once its a beautiful golden colour and the smell is driving you to distraction remove it from the oven and leave it on the stone to stay warm or remove to a cooling rack. 

 

I've been known to arrive at parties with this still in the stone to keep it warm.

Recipe by Kristina Robb, Independent Pampered Chef Consultant