It’s been a long time since I posted a recipe here. So here’s a post that has been a draft for a long time, mostly because I didn’t find the memory card with the photos. As you may see, it is still in our old flat.
And because the first recipe post had to be deleted due to the move of my blog, the rules in short: I own some old cook books, ranging from the late 19th century into the 1970ies. I love to test the recipes in them and to see how different cooking was in different decades. To push me out of my comfort zone and because I love to experiment, I decided to pick the recipes presented here randomly using random.org to pick 1) the book 2) the page and 3) (if necessary) the recipe.
Because I am vegetarian I will exclude any recipes that can’t be realized without meat, if possible I will give tips on how to veganize it.
So here we go:
The next random recipe came from my newspaper-recipe-clippings-collection from the 1960/70ies . I had my boyfriend say “stop” while I flipped through the pages (because I won’t count approximately 400 pages to use the number generator). The choice fell onto a page with italian recipes. Because one of the two was meat-based (Saltimbocca, meat with ham, really, how could you make a vegetarian variant out of this?), I went for the second one, pizza.
warm milk (a little more than 100ml)
30g warm butter
tomatos and seasoning
Put the flour into a bowl and form a well in the middle. Put the crumbled yeast into it and cover with a little milk, stir the milk with the yeast and only very little of the flour. Put it in a warm place and let it raise for 15min.
Add butter, egg, salt and 100ml milk, mix everything together and beat with a wooden spoon until the dough starts to show bubbles. Cover and put it back in a warm place, until it has doubled its size.
Grease your baking tray (I used baking paper), spred the dough onto it with oiled hands.
Sprinkle with 50g grated parmesan cheese and a tablespoon oregano ( I am sure they used dried herbs). Cover with a tomatosauce you made from fresh tomatos and spicy seasoning. Now arrange the artichoke hearts ( cut in half), cut mushrooms, some mussels (I omitted those) and parmesan cheese each on a quarter of the pizza. Sprinkle with parsley.
Bake at medium heat for 30min.
My résumé: Surprisingly tasty. Using only very little cheese makes it lighter and less greasy than a standard pizza. The dough is very crunchy, something I always have issues with, using more “italian” recipes. Yes, eatible, very!
Veganizable: I don’t know why this pizza dough behaves so very different from my standard, vegan one (flour, yeast, oil, water, salt). Of course you can use a standard vegan dough, but it somehow would erase the fun, north-alpine touch of this recipe (it has no olive oil in it, but butter and eggs!). I am pretty sure you can skip the parmesan under the tomatosauce, it is nothing more but seasoning, I suppose. And of course you can change the topping, so you can choose something else instead of the parmesan cheese here as well. In the end, it’s only a pizza, and there are plenty of vegan pizza recipes out there.
So much for today, see you soon,