NoMU - Christmas-IMG_8696
West Coast oysters with soy drizzle and pickled ginger
Nomu13-06-11 -Celeriac remoulade with grilled salmon
Salmon trout on celeriac remoulade
Nomu13-06-11 -Shallot tart tatin
French shallot tarte tatin with a goat's cheese fondant
Nomu13-06-11 -Potato and goats cheese pizza
Rustic potato pizza with garlic, thyme and goat's cheese
Nomu13-06-11 -Vegetable chips
Root vegetable crisps
Nomu13-06-11 -Jerusalem artichoke soup
Jerusalem artichoke soup
Nomu13-06-11 -_MG_8073
Chicken and root vegetable roast
Nomu13-06-11 -Frittata
Spanish tortilla
NoMU-June-morrocan lamb shank
Moroccan lamb shank tagine
NoMU-June-leek risotto
Leek risotto
NoMU-June-crispy fish
Crispy fish on cauliflower puree with caramelised onions
NoMU-June-minestrone
Minestrone
Nomu-RM670511-PotRoastLamb
Pot roast lamb with shallots and organic potatoes
Nomu-RM670511-ChocHazelBiscuits
Ice cream scoop chocolate & hazelnut biscuits
Nomu-RM670511-prep1
Homemade puff pastry
Nomu-RM670511-Applepastries
Apple & almond foldovers
Nomu-RM670511-ChestnutSoup
Roasted chestnut soup
Nomu-RM670511-PullApartBuns
Cheese & thyme pull-apart buns
Nomu-RM670511-ChesnutGnocchi
Gnocchi & roasted chestnuts with burnt sage butter
Pear tarte tatin
Pear tarte tatin

Homemade pizza

Makes: 2 pizzas

Ingredients

Dough:
240 g plain white flour
5 g NOMU Sea Salt
7 g dry instant yeast
170 ml lukewarm water
2 tsp (10 ml) honey
40 ml NOMU Extra Virgin Olive Oil

Topping:
3 Tbsp tomato paste
1 1/2 tsp NOMU Oregano Leaves
NOMU Extra Virgin Olive Oil
5 slices of Parma ham
Fresh buffalo mozzarella cheese, torn into pieces
6 good handfuls fresh wild rocket

Directions

Preheat the oven to 240°C.

Place the flour and Sea Salt in a mixing bowl. Whisk together the yeast, lukewarm water, honey and Olive Oil in a jug, then pour into the flour mixture and combine to form a ball. Knead the dough until glossy, smooth and elastic. Place in a clean mixing bowl drizzled with a little Olive Oil, cover with plastic wrap and leave to rise in a warm place for 1 hr.

Knock back the dough and divide into 2. Roll out each portion into a large circle as thinly as possible on a floured work surface. Place onto lightly floured baking trays and leave to rise again in a warm place for 20 minutes.

Combine the tomato paste and Oregano Leaves with a good glug of Olive Oil and spread over the base of the pizzas. Arrange the slices of Parma ham and fresh buffalo mozzarella on top.

Bake in the oven for about 15 minutes until the pizzas are crisp and nicely browned around the edges and the cheese has melted. Remove from the oven, top with wild rocket and drizzle with some extra Olive Oil to serve.

Ingredients

Dough:
240 g plain white flour
5 g NOMU Sea Salt
7 g dry instant yeast
170 ml lukewarm water
2 tsp (10 ml) honey
40 ml NOMU Extra Virgin Olive Oil

Topping:
3 Tbsp tomato paste
1 1/2 tsp NOMU Oregano Leaves
NOMU Extra Virgin Olive Oil
5 slices of Parma ham
Fresh buffalo mozzarella cheese, torn into pieces
6 good handfuls fresh wild rocket

Directions

Preheat the oven to 240°C.

Place the flour and Sea Salt in a mixing bowl. Whisk together the yeast, lukewarm water, honey and Olive Oil in a jug, then pour into the flour mixture and combine to form a ball. Knead the dough until glossy, smooth and elastic. Place in a clean mixing bowl drizzled with a little Olive Oil, cover with plastic wrap and leave to rise in a warm place for 1 hr.

Knock back the dough and divide into 2. Roll out each portion into a large circle as thinly as possible on a floured work surface. Place onto lightly floured baking trays and leave to rise again in a warm place for 20 minutes.

Combine the tomato paste and Oregano Leaves with a good glug of Olive Oil and spread over the base of the pizzas. Arrange the slices of Parma ham and fresh buffalo mozzarella on top.

Bake in the oven for about 15 minutes until the pizzas are crisp and nicely browned around the edges and the cheese has melted. Remove from the oven, top with wild rocket and drizzle with some extra Olive Oil to serve.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips