The first recipe for 2009 is something quite special.
This is a pesto, cabbage, gruyere and pancetta pizza.
I made this pizza for the first time two weeks before christmas, and I have made it 4 times already since then.
The cabbage get a wonderful sweet taste that blends so well with the pesto, pancetta and gruyere.
It really is amazing, please give it a try.
Im really want to hear what you guys think.
Makes one large pizza
1/2 cup warm water
1 teaspoon honey
1/2 package active dry yeast
1 1/2 cups plain flour
1/2 teaspoon salt
4 tablespoons olive oil
Pour warm water in a bowl, add honey and yeast.
Stir until yeast is dissolved.
Let it stand until foamy.
Add flour, salt and oil.
Mix until you have a smooth dough.
Add more flour if the dough is to loose.
Cover with plastic and let the dough rise for 45 minutes.
Place the dough on a baking tray covered with baking paper.
Use your fingers and press the dough out to a thin pizza.
Remember, a pizza does not have to be round.
Chunky pesto
A hand chopped pesto tastes so much better then if you use a blender!
2 cups packed fresh basil leaves
1/2 cup toasted pine nuts
1 garlic clove
1/2 cup grated parmesan
1/2 cup olive oil
salt
pepper
Place basil, pine nuts, garlic and parmesan on a chopping block and finely chop by hand.
Place in a bowl and stir inn oil.
Taste with salt and pepper.
Cover the pizza with the pesto sauce.
Filling:
3 cups savoy cabbage, finely shredded
1/2 cup panchetta, cubed
2 cups grated gruyere
Saute cabbage and pancetta until the cabbage is soft.
Add to the pizza.
Sprinkle with cheese.
Bake at 450F, 240C for about 12-15 minutes.
Enjoy!
Photo by Colin Cooke
mmmm, i will have to give this a try! Your pizza sounds absolutely delicious.
I just finish eating a pizza I made tonight with red pepper, sun dried tomatoes, goat cheese and rocket drizzles with olive oil. It was very yummy.
Posted by: callie grayson | January 04, 2009 at 08:09 PM
Cabbage on pizza! I am intrigued; I enjoy cabbage and this sounds delicious! Thanks for sharing /=]
Posted by: stripeydots | January 04, 2009 at 09:00 PM
gnummy gnummy
Posted by: coki | January 05, 2009 at 04:12 AM
This sounds wonderful - and I really love the photo. Found your site via Tastespotting and am looking forward to reading more. Happy New Year! : )
Posted by: Farmgirl Susan | January 05, 2009 at 07:08 PM
This sounds wonderful - and I really love the photo. Found your site via Tastespotting and am looking forward to reading more. Happy New Year! : )
Posted by: Farmgirl Susan | January 05, 2009 at 07:08 PM
this is wonderful, you can save your money while shopping by using printable coupons.
Posted by: Free Printable Coupons | January 05, 2009 at 09:14 PM
That does sound good!!
Posted by: Julie | January 05, 2009 at 11:46 PM
That's a wonderful looking pizza!
Posted by: chocolate shavings | January 06, 2009 at 05:36 AM
Mmm..cabbage?? I would never have thought. I wonder how the combo would taste, if I left the meat off??
Posted by: muralimanohar | January 06, 2009 at 07:00 AM
Looks amazing! I am so making this soon!
Posted by: Lyndsy | January 06, 2009 at 12:24 PM
That sounds soo yummmy, I think I will try it too!
Have to take a walk through your recipes :-)), thanks and Happy New Year!
Manuela
Posted by: Manuela | January 07, 2009 at 02:34 PM
Dear Paul! The pizza looks absolutley mouthwatering! But, living in Norway, a small country where polar bears roam the streets, pancetta is not always the easiest ingredient to come by. Could I use regular (high-quality, og course, from Idsøe) bacon instead? Just recently discovered your blog and absolutely love it :-D
Posted by: lovely hilde | January 14, 2009 at 09:37 AM
I gave it a try and I am devouring it right now.... Couldn't wait to say how wonderful it is!!
Posted by: Patrizia | January 18, 2009 at 08:48 AM
I tried this over the weekend...and it was fabulous! I can't wait to make it again! Great combination- the cabbage, pancetta & gruyere!
Posted by: Designgirrl | January 26, 2009 at 02:24 PM
Tried this and loved it. The cabbage was unexpected, but I'll remember it for pizzas in the future — great flavor.
I liked leaving the pesto chunky!
Posted by: Eva | January 26, 2009 at 08:43 PM
Found this in an old magazine the other day, and tried it - with bacon instead of panchetta. Added a litle pepper to make up for the swap, and had a wonderful meal - with company of a great spanish red wine. Thank you!
Posted by: Borghild Marie | July 14, 2010 at 03:20 AM
This looks great - I never thought about using honey before. Good idea.
Posted by: reverse lookup | July 19, 2010 at 03:56 PM
This looks amazing! Can't Wait to try it tonight!!
Posted by: C'est La Vie | April 13, 2013 at 01:58 PM