Pizza party // blackberry-ricotta-basil and prosciutto-goat cheese-arugula
Sponsored. This post is made in collaboration with Bosch.
This post have been a long time coming you guys! I am not only going to share the recipes for these beyond delicious pizzas, but I am also finally going to finish my review of the Bosch kitchen machines that I received earlier this year (both pictured below). I have already done a little review of the Bosch Vivastyle blender right here and now it is finally time for a review of the Bosch OptiMUM kitchen machine that I know many of you have been waiting for.
I have been using the kitchen machine at least once a week since I got it and I never thought I would say this, but I have actually been baking regularly (and without dread) ever since I got it. I have never cared for baking and I absolutely hate kneading dough, but with my favorite new helper baking have been a total breeze and I am slowly starting to enjoy it more and more. The motor is really strong (1500 watt) and the hook moves in a 3D planetary movement, which means that it works the dough from all angles. The combination of both these things means that kneading by hand isn’t necessary at all, which is perfect for people like me who hates to get that sticky doug all over my hands and counter. I have made so many different kinds of breads, buns, pizza doughs etc. in this machine since I got it and everything have just turned out so well – much better than when I used to knead the dough by hand!
Besides being absolutely thrilled that I don’t have to knead the dough by hand, then I really love the built-in weight that makes baking even easier since I can just measure flour etc. directly into the mixing bowl. It might seem like a small thing, but it is one of those details that are just so well-thought-out that I wonder why it isn’t a standard feature in all stand mixers.
Another great feature in the OptiMUM kitchen machine is its automatic settings that means you can just leave all the work to the machine while you focus on other things. There are for example automatic settings for making whipped cream or whipped egg whites and for kneading different kinds of dough – those settings are seriously a lifesaver when you are having people over and are busy making 178536 different things in the kitchen before the guests arrive! I just love that I can use the intelligent auto setting and then it will make whipped cream etc. for me, while I can focus on other things without having to worry about keeping an eye on the cream, so it doesn’t get over whipped.
I usually always write about both the pros and cons of a product when I write a review, I want my them to be honest and truthful, but this time I simply cannot think of a con. I have rarely found a product that I am so happy with, it has taken something that I usually loathe and never do (baking) and have actually made me like it enough to do it at least once a week! Haha I think that speaks volumes! The only slight con that I can think of is that the machine is really heavy, which makes it quite unhandy, but then again it is heavy because it is made from metal and is of proper quality, so not sure it counts as a con.
Yesterday I used both the stand mixer and the blender to make some of my favorite pizzas for my dad and little sister. I made both a more traditional pizza with prosciutto, goat cheese, pickled red onion and arugula, but also a more experimental one (haha I think my dad would call it peculiar) with blackberries, ricotta and basil that was inspired by a delicious pizza that I got in a restaurant a while back. You can find the recipes below, enjoy! ♥
– yields 2 pizzas
25 grams baker’s yeast (block)
2 1/2 deciliter (about 1 cup) lukewarm water
3 tablespoons olive oil
1 teaspoon sea salt
350 grams tipo 00 flour
200 grams wholewheat flour
1 can (400 grams) crushed tomatoes
4 tablespoons tomato purée
1-2 cloves of garlic
1.5 teapsoon oregano
1 teaspoon balsamic glaze or balsamic vinegar
Pickled red onion
2 red onions
1.5 deciliter (equals about 0.6 cup) apple cider vinegar
1.5 deciliter (equals about 0.6 cup) water
2 tablepoons honey
1/2 teaspoon sea salt
A couple of peppercorns – optional
Start by slicing the onions into your preferred shape and size. Pour the sliced onion into a scolded jar and set it aside. Add the vinegar, water, honey, salt and pepper to a saucepan and bring it to a boil, when it is boiling carefully take it off the heat and pour it onto the onions in the jar. Put on the lid and let it rest in the fridge for a day before serving, enjoy!
2 deciliter blackberries
1-2 scallions, finely chopped
2 deciliter (about 0.8 cup) grated mozzarella
6 tablespoons ricotta cheese
1/2 teaspoon sea salt
Freshly ground pepper
A handful fresh basil, chopped
A drizzle of balsamic glaze – optional
Parma/goat cheese pizza
3-4 tablespoons pizza sauce (recipe above)
1 deciliter (about 0.4 cup) grated mozzarella
100 grams of goat cheese, sliced
2 handfuls of arugula
50-100 grams of prosciutto ham
A couple tablespoons of pickled red onion (recipe above)
Freshly ground pepper
Pizza dough: Start by dissolving the yeast in a bowl with the lukewarm water. Add the olive oil and the salt + the flour little by little while mixing. I simply added the ingredients to my Bosch stand mixer and used it to not only mix the ingredients together, but also to thoroughly knead the pizza dough. You can of course also do it by hand if you do not have a stand mixer – simply mix and knead the dough as much as possible while in the bowl, then take out the dough and place it onto a lightly floured surface and knead it into a homogeneous ball. Make sure to knead it for at least a couple of minutes, preferably longer. Pour about 1/2 a tablespoon of olive oil into the bowl where you mixed the dough, place the kneaded dough into the bowl and turn it until it is covered in olive oil. Cover the bowl with a clean dishtowel and set it aside to rise for at about an hour.
Pizza sauce: Simply add all ingredients to a blender and pulse until smooth. You can adjust the sauce to your liking with extra spices. The recipe makes a large portion, divide and freeze the leftovers for next time you are making pizza.
Pizza toppings: Preheat your oven to 250 c / 500 f with the baking trays in the oven. Divide the dough in two and roll it out. Top the first pizza with 3-4 tablespoons pizza sauce, the grated mozzarella and the sliced goat cheese. Top the second pizza with the mozzarella, the blackberries, the scallions, blobs of the ricotta cheese, sea salt, freshly ground pepper and half of the fresh basil. Add the pizzas to the warm baking trays lined with baking paper and bake them at 250 c / 500 f for about 10 minutes or until the crusts are crips and lightly golden. Then add the prosciutto ham, arugula and pickled red onion to the first pizza and the rest of the basil and maybe a little balsamic glaze to the second pizza. Serve right away, enjoy! ♥