It's been too long between drinks - I'm sorry! But finally here is another installment of the $10 food challenge!
This pizza recipe is awesome, because not only is it super cheap and easy but the flexibility of ingredients makes it timeless! In compiling my own I mainly used left overs but if you went out and did a shop it wouldn't be too much anyway.
Toppings are always a personal thing but I have outlined my recipe below, the main thing to buy then is Frozen puff pastry. Each sheet of pastry makes more than enough for one and plenty for two too! So for a pack of 10 sheets for $6 or less if you get home brand, the pizza base is probably as much as if you were to make your own... but so much less messy! Depending on the toppings you pick an average toppinged pizza would cost about $4.
Balsamic Mushroom and Fetta Puff Pizza
2 sheet of puff pastry (thawed)
1 - 1/2 (depending on taste) red onion sliced
200 g of mixed mushrooms sliced
25 g of Fetta
Some melted butter or eggwash
- Caramalise the onion in oil until wilted.
- Add the mushrooms and a swig of balsamic vinegar (it would be ideal to use the thicker vinegars but invariably they are more expensive) also remember about the smell!
- Cook off the mushrooms for about 5 minutes and let cool slightly so they don't eat through the pastry.
- With a fork poke holes into the pastry where you will place your toppings, leave a border of about 2cm around the edge to ensure you get some delicious crust!
- Pile on toppings like a regular pizza! I only put a teeny bit of tomatoe paste as the "dough" will be less bready so the sauce isn't really necessary.
- Use melted butter or an eggwash to rub on the perimeter of the pizza for that exquisite golden brown look!
- Cook in an oven as per packet instructions or until the pastry is golden brown.
- Remove from oven and add mixed greens! Voila your puff pizza is ready!
Something I learnt from this process is to put a sheet of baking paper under the sheet of pastry while you thaw it out. That way you can put the pastry on the over tray, fork it, add you toppings, cut it AND it won't stick to the tray - hooray! I repeat baking paper, not tin foil.
This pizza is perfect for parties too, you can serve it up with any toppings you like cut it into smaller squares (probably 6 from one sheet of pastry) and pass it around as a nibblies - yum!