This has been the best summer…so far everyday a cracker
This is my view…off the side of our boat up here in New Zealand’s Far North.
I am getting ready to sit in the sun then slip into the sea and cool down and then sit in the sun and dry off ready for the next swim.
And off the other side of the boat
Just what holidays are made of.
Food on the boat has been wonderful, there will be many posts coming up, when I get good enough reception.
But I thought this post might be of interest to Eric Green who a Philli aficionado.
He is a Facebook friend have a look at his page.
Philli Cheese had put out a Sweet Chilli Philli and it is delicious.
I thought I would make a version of Pizza Strasbourg the most popular pizza on the Island of Moorea in Tahiti.
Generally the base is Crème Fraiche but I thought I would use the Philli.
Pizza dough - so simple.
1 cup strong flour
1 pkt yeast
1 teaspoon salt
1 teaspoon sugar
1 dash olive oil
100-200 mls hand hot water
With a fork mix the dry ingredients and start adding the water
When it is starting to combine use you hands and pull it together
Adding more water little by little till you get a wet dough and it all comes away from the sides.
On a lightly floured bench knead for about 1-2 minutes till the dough is smooth.
Make a ball place into light oiled bowl and cover with plastic wrap.
Leave about 1 hour till double in size.
Roll out on lightly floured board till a nice flat circle is formed
I use my pizza pan, but you can use a baking sheet or straight onto a pizza stone if you have one.
I made 2 pizzas
½ cup caramelised onions
4 rashes bacon cut into lardons
Cover the raw pizza with Philli and bacon lardons
Into hot oven about 8 minutes
Remove from oven and cover with onions and
Grate generously with Parmesan Cheese.
Back into oven another 8 minutes approx
Remove and serve
Roll out dough
Cover with Philli
Into hot oven 8 minutes
Cover with hot smoked salmon
Spread over onions
Once again grate generously with Parmesan
Bake another 8 minutes approx
My customers enjoyed it.