Wednesday, August 22, 2012

Rocket Pizza


I had a request this week from our local school to share how we can use our beautiful crop of Rocket Leaves in a recipe that kids will love to eat.

Rocket leaves are quite peppery so using them in a salad can be a bit harsh on young palettes or the uninitiated like my dear old Mum.

The leaf shape can vary according to rocket variety.
Wild Rocket is more verigated, while the common garden variety looks similar to baby spinach leaves. Their taste is very similar. Our local school is growing the common garden variety.

Rocket goes so well on pizzas because the pepperiness works so well with the combination of flavours and textures.

Basil is also a common extra. It goes great with Rocket!
Also try black olives and capsicum (sweet bell peppers).

Here are some recipes I like to use.
Remember you can add whatever flavourings you like, these are just simplified recipes that can be easily adapted.



Prosciutto, Tomato and Rocket Pizza


Makes: 2

Ingredients

150g Buffalo Mozzarella or Greek Feta cheese
Extra Virgin Olive Oil, for drizzling
25g Parmesan cheese, grated
8 slices Proscuitto, torn (alternative: thinly sliced Ham, torn)
10 Cherry Tomatoes, halved
2 cups Rocket Leaves

Pizza Dough

250g Water, warm
350g Strong Bakers Plain Flour
1 teaspoon Castor Sugar
7g packet Dry Instant Yeast
2 Tablespoons Olive Oil
2 teaspoons Salt

Method
  1. Create pizza dough first - alternatively use a pita bread or pre-made pizza base.
    To create the dough, place 1 Tablespoon of flour in a bowl with the castor sugar and yeast. Add 3 Tablespoons of warm water, stir to combine. Allow to stand for 10 minutes or until large bubbles appear on the surface.
  2. Sift the remaining flour into a larger bowl, add the combined yeast mixture, olive oil and remaining warm water and 2 teaspoons of salt. Bring the mixture together with your hands and turn out onto a lightly floured surface to be kneaded for 5 minutes. Then place dough in a lightly oiled bowl, cover with a tea towel and set aside in a warm place to rise for 1 hour, until it has doubled in size.
  3. Preheat oven to 200C
  4. Turn the dough out onto a floured surface. Knock the air out of the dough with your fists and divide dough into two. Knead each ball until smooth. Dust rolling pin and roll each ball out to fit pizza tray each. Use your hands to press the dough to fit to edges.
  5. Slice the buffalo cheese into slices. Then lay slices onto a paper towel to absorb any extra moisture. If you are using feta cheese instead, also ensure that it is dried a little. Feta can be sliced, cubed or crumbled as desired.
  6. Drizzle a little extra virgin olive oil over the pizza bases and then add the buffalo or feta and parmesan cheese over the top. Then add the prosciutto or ham, tomato slices.
  7. Rocket can be added now or later depending on the look you desire. Placing rocket on early may cause discolouration but adds flavour. For presentation, can be added at the end of cooking.
  8. Place in oven for 7 minutes, or until the base is golden and cheese can melted.
  9. Remove from oven. Garnish and sprinkle with a little extra olive oil to finish.


Salami and Rocket Pizza


Makes: 2

Ingredients

2 pizza bases - 26cm in diameter
2/3 cup Tomato Pasta Sauce (Optional extra: 1 Tablespoon of Tomato Paste)
250g Mozzarella cheese, thinly sliced
125g thinly sliced Salami
50g Rocket Leaves


Method
  1. Preheat oven to 250C (Very Hot Oven)
  2. Place bases on tray. Spread over sauces on the bases and add toppings.
  3. Rocket can be  added now or later depending on the look you desire. Placing rocket on early may cause discolouration but adds flavour. For presentation, can be added at the end of cooking.
  4. Bake for around 10 minutes or until cheese has melted and base is golden.



And here's one that is more for the adult palette. My favourite...


Rocket Pane Di Casa Open Grill


Ingredients

Pane di casa bread loaf, slices (from Baker's Delight)
Olive Oil
1 Garlic Clove
Thinly sliced Ham
Thinly sliced Tomato or halved Cherry Tomatoes
Rocket, torn
Basil, torn
Cheddar, Pepato Romano, Parmesan or Swiss Cheese, sliced or grated


Method
  1. On slices of Pane Di Casa bread, drizzle over a little olive oil and then cut one end off of the garlic clove and rub it over the oiled bread. Discard garlic clove.
  2. Add topping. (TIP: I hide my leaves under the cheese to prevent them from burning)
    Go lightly on the cheese. If slicing, use a single slice.
  3. Grill until cheese has melted and golden.


Nutritional Facts about Rocket Leaves


Very low in calories: 100g fresh leaves are only 25 Calories
Rocket is a rich source or Iron and Vitamins A and C.

100g of fresh rocket leaves contain:
1424 mcg of beta carotene
2373 IU of Vitamin A
97 mg or 24% of daily recommended intact of Folic Acid (Folate)
90% daily recommended intact of Vitamin K

Great salad green for your brain, skin and immunity!


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