30 Oct 2013
Try our Halloween 'Mummy' pizza recipe
Posted: 30 Oct 2013
A few weeks ago I met up with Annie from Annie's Supperclub to create a spooky Halloween dish you can enjoy making with your little chefs. Annie has made her name in the food sector by believing in making quality, delicious food that everyone can enjoy.
Annie's was the first supperclub in the UK to be 100% gluten free. "We believe that those on restrictive diets should be entitled to dine out and enjoy the same social scene as anyone else - including the underground restaurant scene!"
So with Annie's chef skills and my creative flair we came up with The 'Mummy' Pizza! An allergy friendly treat that will have children screaming for more!
Annie's pizza bases are gluten, dairy, nut, soya and egg free and you can order them directly via her contact form here.
I also used MozzaRisella - an amazing dairy free cheese made from rice! I know, I did a double take too. I first came across this at The Allergy + Free From Show back in June, met with approving cheers from children who were so excited to try their very first pizza. It melts perfectly, tastes great and allergen friendly. Winner!
Product ingredients and manufacturing processes change frequently. ALWAYS check product labels for allergens and traces of allergens when buying pre-packaged foods.
Mummy Pizza: Ingredients
1 x Annie's Supperclub pizza base (gluten, dairy, nut, soya and egg free)
2 tablespoons of red pepper houmous (see recipe below) OR tomato purée with 1x clove of crushed garlic mixed in.
1 x black olive or mushroom sliced (for the eyes)
1 x courgette (for the bandages)
1 x MozzaRisella (dairy, soya, nut and egg free)
Red Pepper Houmous: Ingredients
3 red peppers, seeds removed and halved (alternatively, you can buy ready made roasted peppers)
1 can of chickpeas - drained & rinsed
40ml fresh lemon juice
65ml good quality olive oil
1tsp ground cumin
1/4tsp ground cayenne
1 clove of garlic, minced and pasted
1/2 tsp sea salt
Fresh parsley & olive oil to garnish (optional)
Method: Red Pepper Houmous
1. Preheat the grill to its hottest setting and line a grill pan or baking tray with foil.
2. Cut the peppers in half lengthways and place them, cut side down, on the lined tray.
3. Grill the peppers for 10-15 minutes or until the skins are black all over. Using tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so. When they are cool enough to handle, peel the skins off the peppers. There may be some little flecks of burnt pepper skin left on but that's ok - it all adds flavour!
4. Place 30ml of the lemon juice and the olive oil in a blender or food processor (I use my Vitamix). Add the roasted red peppers. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
5. Start the machine on a low setting and increase once the ingredients begin to blend. If you are using the houmous on the pizza, make sure you keep blending until you have a very smooth mix. To use simply as a houmous dip you may want to leave it slightly chunky.
6. Turn the machine off and taste - add the rest of the lemon juice and adjust the seasoning to suit your tastes
Method: Mummy pizza
1. Preheat oven to the maximum, hottest setting eg 240C/220C Fan or above. If using a pizza stone: Place pizza stone in the oven to preheat when the oven is turned on. If using a baking tray: You do not need to preheat the tray.
2. Prepare your toppings while the oven heats up. Slice the courgette lengthways as thin as you can with a peeler (or a mandoline if you have one). These will form 'ribbons' to wrap the mummy.
3. Cut olives in half to make the eyes. Optional: use some diced tomato, red pepper or a dab of tomato purée to fill the centre of the olives to make red pupils. Then slice MozzaRisella into 3mm thick discs ready to construct your 'mummy' pizza face.
4. Take a pizza base from the freezer and remove from the bag and place on your baking tray OR if using a pizza stone, place ingredients directly onto the pizza base (as shown below) before using oven gloves to remove preheated stone from the oven. Slide prepared pizza onto the stone and return immediately to the oven.
5. Working quickly, cover the pizza base with a thin layer of the red pepper houmous or tomato purée and garlic mixture. Then drape courgette ribbons across the pizza to make a wrapped mummy effect. Dot your MozzaRisella discs around the pizza. Place two 'eyes' on your pizza using the olive halves or sliced mushrooms, sit them on a dot of tomato purée/red pepper houmous to keep them in place. Once your 'Mummy' face is complete, place pizza immediately in the oven.
6. Cook on the highest setting for between 6 and 12 minutes - the time will depend on how hot your oven is and what the pizza is being baked on. The toppings should be cooked, MozzaRisella melted, and the base should be crispy. Once baked, the ribbons dry out slightly and make a great, old bandage effect!
CAUTION: The baking tray/stone will be extremely hot so take care when removing it from the oven!
Here's my niece's spooky creation that we made today. We'd love to hear about your 'mummies' or even send us a photo.
Hope your Halloween is a spoOOOooky, but safe one.comments powered by Disqus