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

Spanish Corn Bread

Today is 25-th day of spring, and it's already 35*C in my town. Looks like long hot season has started.

This recipe is for those who are living on Northern Hemisphere and are stepping into Autumn. Enjoy the colours of that beautiful season!

Ingredients:

2 large eggs
1 cup buttermilk
1/4 cup olive oil
3/4 cup stone-ground cornmeal
1 cup  SR flour
1 tsp baking powder
2 tsp honey, or sugar
1 tsp fine sea salt
1/4 tsp chilli flakes, optional
120 g (1 cup) crumbled sheep cheese
1/2 cup olives, preferably stuffed
Spanish salami, optional
Method:
Preheat oven to 180*C, prepare a small loaf tin (or muffin moulds), brush with softened butter.
Beat eggs, oil and butter milk. Add all other ingredients. Mix well. Transfer half of this mixture to baking pan, place olives on it, spoon the rest of corn bread mixture, smooth the surface with spoon and decorate the top with some herbs, olives and/or salami. Bake for 40-45 minutes (less for muffins). When done let it cool on a rack.


Španski Kukuruzni hljeb

Danas je 25-i dan proljeca, a vani je vec 35* C. Izgleda kao da je duga vruca sezona otpocela!
Recept je namijenjen vama gore, na sjevernoj polulopti, koji zakoracujete u jesen. Uzivajte u bojama ove divne sezone!

Potrebno:
2 veca jaja
1 solja tecnog jogurta
1/4 solje maslinovog ulja
3/4 solje kukuruznog brasna, sitnog
1 solja samodizajuceg brasna
2 k meda ili secera
1 k soli
1/4 k chili ljuspica, po zelji
120 gr mrvljene fete
1/2 solje maslina, punjenih po mogucnosti
Spanska salama, po zelji
Nacin:
Ukljucite rernu na 180*C, pripremite manji kalup za hljeb (ili za mafine); namazite ga sa maslacem.
Umutite jaja, ulje i jogurt; dodajte ostale sastojke. Izmijesajte dobro.
Sravite pola ovemjesavine u kalup, poredajtemasline, zatim pokrijte sa preostalim tijestom. Ukrasite povrsinu sa zacinskim biljem, maslinama i/ili kobasicom. Pecite 40-45 minuta (manje za muffine). Prohladite malo prije rezanja.

Spinach Filled Italian Bread

Recipe from Campania  (around Naples, south); traditionally served for Christmas Eve.

Ingredients:

Dough-

2 1/3 cups bread flour

1 tsp instant yeast (or 15g  fresh)

1 tsp sugar 

2 tsp salt 

3/4 cup warm water

Filling-

1,25 kg  (3-4 bunches) spinach (endive or escarole)

1/2 cup olive oil

1 garlic clove

1 cup black olives, sliced

8-10 anchovy fillets, chopped

salt and pepper to taste

2 tbs capers (optional)

1 tbs pine nuts

Method:

Make soft dough (using machine / mixer or by hand). Cover it and let it double in a warm spot.

Clean and wash spinach. Blanch it in hot water for a few minutes. Rinse and squeeze. Heat oil (reserve 1 tbs for later), and lightly fry halved garlic. Get rid of garlic then add chopped spinach, anchovies and olives. Cook for few minutes. Check taste and season if needed. Let it cool slightly.

Preheat oven to 200*C; prepare a pizza tin.

Divide dough in 2 - leave one piece larger than other. Roll out into  a 30 cm circle. Place it onto pizza pan (leave dough hanging over the sides). Place filling into it, then roll smaller dough into circle and cover the filling. Seal the edges by folding the edges of first sheet of dough over second one; press with fingers (or insert pine nuts). Brush with remaining oil and bake for 30 minutes.

Serve hot or at room temperature.

Italijanski Špinatom filovani hljeb / kruh

Recept  Campania podrucja (oko Napolia, jug); tradicionalno se servira za Badnjak.

Potrebno:

Tijesto- 

2 1/3 solje (350 gr) brasna

15 gr kvasca (ili 1 k instant)

1 k secera 

2 k soli

3/4 solje (2 dl) mlake vode 

Punjenje-

1,25 kg (3-4 sveznja) spinata (ili drugog lisnatog povrca)

1/2 solje maslinovog ulja

1 ceno bijelog luka

1 solja crnih maslina, rezanih

8-10 fileta incuna, sjeckanih

so i biber prema ukusu

2 K kapara (po zelji)

1 K pinjola

Nacin:

Umijesite tijesto, ostavite pokriveno na toplome da se dize.

Ocistite spinat, blansirajte ga. Ocijedite i isjeckajte.

Zagrijte ulje (ostavite 1 K za kasnije), proprzite bijeli luk koji ste prepolovili. Odstranite luk, zatim ubacite spinat, masline i incune. Kuhajte par minuta. Provjerite okus i zacinite ako treba. Prohladite.

Ukljucite rernu na 200*C, pripremite pica podlogu.

Podijelite tijesto na 2 dijela, ostavljauci jedan dio veci. Razvucite taj dio u krug i postavite ga preko pripremljene podloge, ostavljajuci krajeve tijesta preko ivice. Ubacite fil, zatim postavite drugi dio tijesta koji ste takodje razvukli u krug. Vratite krajeve prvog tijesta preko drugog dijela i pritisnite prstima ili ubodite pinjole. Premazite sacuvanim uljem. Pecite  oko 30 minuta. Servirajte odmah ili na sobnoj temperaturi.

Olives - preserved at home

Nothing beats home preserved olives - for a fraction of price compared to commercial ones.

How to do it:
Buy olives that seem fresh and without blemishes.
Cut each one lenghtwise (to the stone). Place them into a bowl (bucket) cover with cold water and place a plate on top of them. For the next 4 weeks, change water every day (small olives are usually ready after 3 weeks - bite one if still bitter continue with changing water).
After 4 weeks, put olives into clean jars.
Boil water; add 40-50 g salt for each litre; dissolve.
Pour hot salty water in jars with olives; replace lid and close tightly.
After 1 week of 'sitting' in salty water, olives are ready to eat.
Can last for months in a cool spot.
Once opened keep refrigerated.

Masline u salmuri / pajcu spremljene na domaći način

Mnogo jeftinije i mnogo ukusnije od kupovnih!

Nacin:
Kupite masline da izgledaju svjeze i bez udaraca.
Nozem narezite svaku po duzini i do kospice.
Smjestite ih u vanglu / kofu, zalijte hladnom vodom.
Stavite tanjir na povrsinu da ih drzi u vodi. Mijenjajte vodu svaki dan u naredne 4 sedmice. Manjim maslinama je dovoljno 3 sedmice u vodi; zagrizite jednu - ako je jos gorka nastavite sa mijenjanjem vode.
Zatim masline smjestite u ciste tegle / galone.
Prokuhajte vodu i na svaki litar dodajte 40-50 gr soli. Promijesajte i zalijte tegle sa maslinama. Stavite poklopac i smjestite ih u ostavu / spajz.
Masline su spremne za jesti nakon 7 dana.
Neotvorene mogu trajati mjesecima.
Nacete tegle cuvajte u frizideru.

Olive Spread (Tapenade) and Serbian Cheese Spread (Užički kajmak)

Tapenade ingredients:
1 jar kalamata pitted olives, drained
1-2 anchovies
1-2 garlic cloves, crushed
2-4 tbs olive oil
Process all ingredients into a smooth paste.
Perfect for canapes, sandwiches, dips.
Serbian spread ingredients (fake):
1 butter (250 g)
1 Philadelphia cream cheese (250 g)
1/4 cup thickened cream
1/2 teas salt
Put all ingredients (should be at room temperature) into a bowl. Mix until all incorporated and smooth.



Tapenada (namaz od maslina) i Užički (lažni) kajmak

Tapenada sastojci:
1 tegla / konzerva maslina
1-2 ancuna (slane ribice)
1-2 cena bijelog luka, protisnutog
2-4 K maslinovog ulja
Stavite sve u elektricnu sjeckalicu i izradite u jedinstvenu masu.
Užički (lažni) kajmak:
1 maslac
1 Filadelfija krem sir
1/4 solje slatkog kajmaka/ vrhnja
1/2 k soli
Stavite sve sastojke u posudu (trebaju biti sobne temperature) i miksajte dok ne postane kremasto.

Greek Salad + Awards

Ingredients:
Salad-
4 egg tomatoes, cut into wedges
2 Lebanese cucumbers, halved lengthways, sliced
1 red capsicum, halved, deseeded, thinly sliced
1 red onion, quartered, each quarter cut into thin wedges
250g kalamata olives
300g Greek feta, cubed
Dressing-
3 tbs extra virgin olive oil
2 tbs lemon juice
pinch of salt
Method:
Mix all salad ingredients well. Shake dressing ingredients in a jar, pour over salad. Serve on a bed of salad leaves (optional) and /or with crusty bread.

Grčka Salata

Potrebno:
Salata-
4 paradajza, izrezana na reznjeve ili vece kocke
2 krastavca, prepolovljena i izrezana
1 crvena paprika, izrezana tanko ili na kocke
1 ljubicasti luk, rezan sitno na reznjeve
250 gr crnih maslina
300 gr Grcke fete, rezane na kocke
Preliv-
3 K djevicanskog maslinovog ulja
2 K soka limuna
prstohvat soli
Nacin:
Pomijesajte sve sastojke za salatu. Sastojke za preliv muckajte u zatvorenoj tegli, pa ovime prelijte salatu. Servirajte preko listova zelene salate (po volji) i/ili sa nekim rusticnim hljebom / kruhom.


AWARDS / NAGRADE


HVALA dragoj pjesnikinji sa bloga "Poezija s mora"

treba preuzeti nagradu i odgovoriti na ova pitanja:
1. Što te inspirira za naslov posta?
Moji recepti iz svih krajeva svijeta.

2. Opiši se u četiri riječi:
Nisam ja tako jednostavna!

3. Najdraži citat:
Nikog nije briga ako si mizeran, stoga ti je bolje da budes sretan!

4. Nominiraj nekoliko blogova
-Mirjana
-Dzoli
-Zondra

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THANK YOU Duxa "cosinhadaduxa"

Answer the questions / odgovori na pitanja
-Why did you start bloging? / zasto ste otpoceli blogiranje? I wanted all my recepies in one spot
-How did you choose your blog's name? / kako ste odabrali ime za blog? My name + my kitchen + my creations
-Koje su teme vaseg bloga? / What's the topic of your blog? FOOD!!!

Winners / Dobitnici
-Nale
-Jelena
-Ankica
-Poezija s mora
-Marijana
-Tanja

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HVALA Nale "coolinarija"
-Tamara
-Tihana
-Nina
-Branka

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HVALA Marijana "Marijanina knjiga recepata"
HVALA Tanja "Tanja's cooking corner"

Say 10 things about yourself / da kažem nešto o sebi, u 10 stavki (vec bilo, pa vas necu 'daviti')

Forward award to other blogers / proslijedite drugim blogerima!
-Duxa
-Melrose
-Jubistacha

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.