"A lot of my mom’s cooking experiments come from cookbooks and actually not really tasting anything before making it. Pizza was also something she picked out from a cookbook 25 years ago when my brother heard people talking about it in school. Since then pizza has become a Friday staple in our home, with tomato soup".
Recipe developer, SNAP!N
Pizza Picnic Recipes:
1. Spinach Pizza:
Prep time: 4 hours or 72 hours
Cooking time: 15 minutes
Serving: Makes 2 small 8 inch pizzas
Ingredients for the dough:
- 180ml / 1+1/3rd cup water
- 2g / ½ tsp sugar
- 2g / ½ tsp salt
- 7g / 3/4th tsp instant yeast
- 240g / 2 cups flour
- 20g / 2 tbsp olive oil
Ingredients for the pizza sauce:
- 20g / 2 tbsp olive oil
- 1 clove garlic, minced
- 4 tomatoes, boiled and crushed in a mixer
- Half a bunch of spinach, boiled and blanched
- 2g / ½ tsp sugar or ketchup
- 20g / 2 tbsp tomato paste
- 2g / ½ tsp salt
- 20g / 2 tbsp SNAP!N Pizza Mix
- Freshly cracked black pepper
- 5g / 1 tsp red chilli powder
- 50g mushrooms sliced
- 2 capsicums, chopped
- 1 onion, chopped
- Cheese, grated
- Any vegetable that you have available.
- In a bowl add your flour, instant yeast salt and sugar.
- You can add the SNAP!N Pizza Mix, Crunchy Garlic and Thyme to the dough to add in more flavour but this is optional.
- Lightly flour your work surface and knead the dough with warm water for 10 minutes till it forms a ball. It should spring back when you poke it.
- Coat the dough in olive oil and place it in a bowl in a warm place till it doubles in size. This should take 4 hours. The depth of the flavour of pizza dough increases if you keep it in the fridge for three days, but this is optional.
- Boil the tomatoes for 10 minutes, then remove the skin and when it has cooled down make a puree out of it.
- Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes
- Add the pureed tomatoes, spinach paste, tomato paste, red chilli powder, sugar, salt, SNAP!N Pizza Mix and some freshly cracked pepper. Stir to combine.
- Cover the pot, let simmer for 15 minutes minimum, or up to 30 minutes
- You can go with whatever is available in your fridge. I went for a vegetarian pizza and added some sliced onions, capsicum and mushrooms.
Assembling the pizza:
- Preheat the oven to 250C and place a pizza stone. If you don't have one just invert your tray and let it preheat in the oven.
- After the dough has doubled, press it down and deflate it. Divide it into 2 batches of 200g of dough.
- Roll out one dough ball onto a lightly floured parchment paper and then stretch it into a disk. Use your fist to make an indent in the centre of the pizza and then keep enlarging the dough using your hands.
- Brush the dough with olive oil, spread the sauce, add your toppings and cheese. Add some SNAP!N Pizza Mix.
- Transfer the parchment paper along with the pizza on top of your tray. Bake for 12-15 minutes at 220C. Repeat for the rest of the dough.
Prep time: 20 minutes
Cooking time: 1 hour and 20 minutes
Serving: For 2-4
- 1 egg plant
- 2 tomatoes
- 1 zucchini
- 1 onion
- 1 tbsp of olive oil
- ½ onion, diced
- 4 cloves garlic, sliced
- 2 tomatoes, boiled and pureed
- 1 tsp ketchup
- 1 tsp red chilli powder
- 4 tbsp of olive oil
- 2 garlic cloves, minced
- 1 tbsp of SNAP!N Mixed Herbs
- 1/2 tsp salt
- Grounded pepper
- Preheat the oven at 180C.
- Slice the eggplant, tomato, onion and zucchini into round slices.
- To make the sauce, heat the olive oil in a pan over medium heat. Add the diced onions, garlic until translucent. Add salt and pepper and add the boiled and pureed tomatoes.
- Add the ketchup and red chilli powder and simmer for 10 minutes.
- Take your baking pan and pour in the sauce. Now arrange the sliced veggies in alternating patterns on top of the sauce.
- Add the herb seasoning on top - mix olive oil, minced garlic, SNAP!N Mixed Herbs, salt and pepper in a small bowl and spoon it over the vegetables
- Cover the baking pan with foil for 40 minutes and uncover and bake for another 20 minutes.
- Serve as a side dish and enjoy!
3. Tomato Soup:
Prep time: 5
Cooking time: 30 minutes
Serving: For 4
- 25g unsalted butter
- Onion, sliced
- 4-6 garlic cloves, sliced
- 4 tomatoes, boiled and pureed
- 4 tbsp tomato paste
- 1 tbsp ketchup
- 1 cup water
- ½ tsp salt (according to taste)
- Freshly ground black pepper
- SNAP!N Thyme
- 20-30g heavy cream
- Fresh Basil
- Melt butter in a pot over medium heat. Add SNAP!N Thyme, onion and garlic and cook till the onions are translucent. Add the tomato paste and ketchup.
- Now add the boiled and pureed tomatoes and 1 cup water.
- Cook for 20 minutes over simmer.
- Stir in the cream and season with salt paper, and SNAP!N Thyme.
4. Cinnamon Ice Tea:
Prep time: 10-15 minutes, 1-2 hours chilling time
Cooking time: 5 minutes
- 1 large Raw Mango
- 75g jaggery powder/ sugar
- 1 tsp of black salt
- ½ tsp SNAP!N Cinnamon Powder
- 1 tsp of SNAP!N Kashmiri Chilli Paprika
- 700ml-1 litre cold water
- Fresh mint
- Roast the raw mango on an open flame evenly till all sides are black. Keep rotating the mango using a tong.
- Cool the mango and peel off its skin. Scrape the flesh and add the roasted flesh into a grinder. Add in the jaggery, SNAP!N Cinnamon Powder, black salt and SNAP!N Kashmiri Chilli Paprika and blend till you get a smooth paste.
- Take the paste and mix it with water into a jar. Add some mint and refrigerate until serving. Add some ice-cubes.