Olives, Feta and Basil Pesto Pizza

I rarely go to restaurants for pizza, because often I'm disappointed with the taste and/or quality. 

The worst pizza ever I had in Paris. I don't even want to describe what they put on it. It was a good lesson for me . I learned, when travelling -  try to eat local produce!

To me making pizza (from scratch) is quick and  easy. I put all ingredients into a bread machine. It beeps, when dough done. I roll out the dough, choose ingredients for topping (whatever is in my fridge / pantry), and bake it for 12-15 minutes. EASY!

Olives, feta and pesto pizza is one of my favourites. You spread pesto on top, crumble as much feta as you like, add a few olives...voila!

Have a good weekend everyone!

Recipe for pizza dough

Recipe for basil pesto

Other links:

Recipe for tomato sauce

Recipe for seafood sauce

Pica sa Pestom od Bosiljka, Fetom i Maslinama

Rijetko odlazim u restorane da bih pojela picu, jer cesto budem razocarana okusom i kvalitetom.

Najgoru picu ikada sam jela u Parizu. Ne zelim ni da pokusam da opisem stasu stavili na nju. To je bila dobra lekcija za mene. Naucila sam da, prilikom putovanja, uvijek treba jesti lokalnu hranu!

Za mene je pripremanje pice jedno od laksih obaveza. Stavim sve sastojke u masinu (pekac); 'odsvira' kada je tijesto gotovo, razvaljam, stavim odabrane sastojke (sta god je pristupacno u frizideru) i pecem 12-15 minuta...Gotovo!

Pica sa pestom i fetom je jedna od mojih najdrazih. Pesto se namaze na povrsinu tijesta, izmrvi se feta , doda se nekoliko maslina...voila!

Dobar vikend vam zelim!

Recept:

Pica tijesto

Pesto od Bosiljka

Drugi linkovi:
Paradajz sos
Sos za picu sa morskim plodovima

Seafood Pizza with Garlic and Parmesan Sauce

What makes this pizza special is sauce, that goes much better with seafood than any other tomato sauce.

Ingredients:

-Pizza dough

-Garlic and Parmesan sauce (for 1 large or 2 small pizzas)

1 tbs butter

1/2 tbs olive oil

1 tbs flour

1 cup milk (semi skimmed, cold)

1/3 tsp salt 

1/3 tsp white pepper

pinch of mustard powder (or prepared mustard - optional)

1 large garlic clove, crushed

1/2 cup grated Parmesan cheese 

-Toppings (according to your likings)

Prawns

Olives 

Mussels

Squid rings

Salmon pieces

Tomatoes, Capsicums...

and a lot of fresh herbs (parsley, oregano, basil, thyme - whatever you like)

Method:

Make dough according to highlighted recipe above (or use your own). 

Sauce- heat butter and oil in a pan, put flour in and stir; leave it pale. Pour milk, mix rigorously. Add all other ingredients for sauce and cook (stirring) until thickened. Let it cool.

When dough ready, spread sauce over it and place sliced toppings on top. Finish with plenty of herbs and bake for 12-15 min on 180*C

 Pizza 'Plodovi Mora na Sosu od Bijelog luka i Parmezana'

Sta ovu pizu cini posebnom je sos koji se  mnogo bolje uklapa sa okusima morskih plodova, nego bilo koji sos od paradajza.

Sastojci:

-Tijesto za picu-

Sos sa bijelim lukom i parmezanom (za 1 veliku ili 2 manje pize)-

1 K maslaca

1/2 K maslinovog ulja

1 K brasna

1 solja poluobranog mlijeka, hladnog

1/3 k soli

1/3 k bijelog bibera

prstohvat senfa u prahu (moze i gotovi - po zelji)

1 vece ceno bijelog luka, protisnut ili sitno sjeckan

1/2 solje sitno ribanog parmezana

-Ostalo (prema vasoj zelji)

Skampi / gambori / kozice

Masline

Komadi lososa

Kolutovi lignji

Paradajz, Paprika...

I mnogo svjezeg zacinskog bilja (persun, origano, bosiljak, timijan - sta god volite)

Nacin:

Napravite tijesto prema gornjem receptu (ili nekom svom). 

Sos- zagrijte maslac i ulje proprzite brasno (ostavite svijetlo), pa zalijte mlijekom. Ubacite sve ostale zacine, dobro promijesajte i kuhajte na slaboj vatri dok se ne zgusne. Ostavite da se prohladi.

Isjeckajte sve ostale sastojke, pa kada razvucete tijesto, nanesite sos i izabrane morske plodove na povrsinu. Pospite zacinskim biljem i pecite 12-15 min na 180*C.

Montenegro and Njegus pizza

Through Montenegro 

Njegus Pizza

During my  travelling in September and October, I was most looking forward to visiting Podgorica, capital of Montenegro. I spent a few years of my childhood  there, starting primary school and carrying best memories from that city (it was called Titograd at that time).

On our way (from Korcula to Podgorica) scenery was unforgettable; especially around Boka Kotorska.

We stopped in a small city called Morinj for lunch. The restaurant ('Catovica Mlini') was set in an old mill with beautiful surroundings. The owner obviously had great eye for details and didn't mind spending a lot of money to fulfil his dream.

We arrived in Podgorica in the afternoon, had a quick shower and got out for an evening walk. I enjoyed seeing this beautiful city and sensing the smells from old conifer trees and Moracha river.

For dinner we had 'Njegus pizza' - with fresh local toppings like Njeguska prsuta, Montenegrin kajmak and olives. (Njegusi is a village where Petar Petrovic Njegos, great poet and philosopher of Montenegro  was born. I don't know if pizza got the name from that village and it's prosciutto, or from famous poet.)

Ingredients:

Pizza base

Passata (tomato sauce)

Oregano 

Prosciutto

'Kajmak' (very heavy cream-cheese-like salty spread)

Olives

Tomatoes

Method: 

Spread passata onto base, sprinkle with oregano; bake for 10-15 minutes. Place fresh ingredients on top, cut into wedges and enjoy!

Boka Kotorska

Restaurant  'Catovica Mlini' (Morinj) 

Podgorica

Crna Gora i Njeguševa Pizza

Za vrijeme moga putovanja u septembru i oktobru, najvise sam se radovala posjeti Podgorice. Tamo sam provela nekoliko sretnih godina moga djetinjstva, krenula u skolu i ponijela sa sobom divne uspomene. Tada se Podgorica zvala Titograd.

Prirodne ljepote (od Korcule do Podgorice) su bile nezaboravne, posebno oko Boke Kotorske. Zaustavili smo se u Morinju, nabasavsi na tablu na kojoj je pisalo Konoba 'Catovica mlini'. Bio je to restoran postavljen na divnom imanju nekadasnjeg mlinara. Sadasnji vlasnik ocito ima mnogo smisla za detalje i ne zali novac na izgradnju njegovih snova.

U Podgoricu smo stigli predvece, na brzinu se istusirali  i izasli u vecernju setnju. Uzivala sam gledajuci ovaj lijepi grad, i udisuci mirise starih cempresa i Morace.

Za veceru smo narucili "Njegusevu picu', sa lokalnim proizvodima: Njeguska prsuta, Pljevljanski kajmak i crne masline. (Njegusi su mjesto gdje je poznati Petar Petrovic Njegos bio rodjen. Nisam sigurna je li pica dobila ime po selu i prsuti ili po slavnom poeti i filozofu.)

Sastojci:

Pica podloga

Pasata / paradajz sos

Origano

Prsuta

Crnogorski kajmak (oko 60-70% masnoce, zasoljen)

Crne masline 

Paradajz

Nacin:

Premazite podlogu paradajz sosem, pospite origanom i ispecite. Postavite svjese ostale sastojke po povrsini, isjecite i uzivajte.

Pizza Margherita; Pizza Riviera

I love pizza sooo much, I could have it every day. But in that case, topping had to be different each day!

Basic pizza dough:
1,5 cups water
3 tbs olive oil
2 teas salt
1,5 teas sugar
4,5 cups bakers flour
2 teas yeast

Method:
If you're using 'Bread maker', put all ingredients in the kneading bowl in the same order as listed above. Program machine for pizza dough. When ready, take the dough out (on a floured surface), and divide into 3 big or 6 balls. Let it rest for 10-15 min, then roll out.
If you're kneading by hand, mix all ingredients together and knead for 10 minutes. Make sure that water is warm. Leave to rest (45min), then divide the dough as explained above.
'Margherita' topping:
On top of dough, spread good pizza sauce (recipe above - previous post), add some extra garlic, add a lot of Mozzarella cheese and a few basil leaves. Bake for 12-15 min on 200*C.
'Riviera' topping:
(For those who don't want tomato sauce - one of my favourites).
Olive oil, Spanish (purple)onions, garlic, black olives, anchovies and basil leaves.
Fry onions in olive oil, add garlic. Spread it on top of pizza, with the rest of ingredients. Bake until the edges are slightly browned.


Pice Margerita i Rivijera
Osnovno tijesto za pizzu:
1,5 solja vode
3 kasike ulja, maslinovo
2 kasicice soli
1,5 kasicica secera
4,5 solje brasna za peciva i kruh
2 kasicice suhog kvasca

Priprema:
Tijesto – Ukoliko koristite masinu (pekac) za mijesenje, sve sastojke stavite u posudu po navedenom redoslijedu. Pazite da mjere budu tacne, npr svaku solju brasna zaravnite nozem. Pustite masinu da zavrsi svoj program, a zatim izvadite tijesto i oblikujte 3 velike pizze ili 6 manjih.
Ukoliko rucno mijesite, najprije trebate aktivirati suhi kvasac: stavite toplu vodu, secer i malo brasna sa suhim kvascem da nadodje. Umijesite sve ostale sastojke sa nadoslim kvascem i ostavite na toplome da se dize (oko 45min). Oblikujte krugove.zeljene velicine .
Za pizu Margeritu, koristite tomato sos (npr. ovaj gore - prethodno objavljen 'post'), sa jos bijelog luka, te dosta mocarela sira i nekoliko listova bosiljka.
Za 'Rivijera' pizu, proprzite ljubicasti luk na maslinovom ulju, dodajte bijeli luk. Premazite picu sa ovom mjesavinom, pa po povrsini dodajte crne masline, incune (slane male ribice) i listove bosiljka.
Pecite pice oko 12-15 min na temp od 200*C.