Prep Time : 15 + 30 Minutes | Cook Time : 12 Minutes | Total Time : 2 1/2 hours | Difficulty : Fiddly
Hello my lovelies! This recipe is a team effort. A while back Nicholas from Blogtastic Food asked a bunch of us if we would develop recipes using his delicious Smoky & Spicy Pulled Pork. I had the idea for these khachapuri straight away but life being what it is I kept running out of time to work on it. I made the pulled pork and froze part of it to keep testing later. FYI pulled pork freezes really well. Just pull it out, pop it in a skillet with a little oil and sauce and heat it through completely. Like new. Perfect for a two person household. Khachapuri are like the pizza of the Caucasus. Along the spice routes from Asia to the Middle East via eastern Europe there are variations on this chewy golden bread that is somewhere between topped and stuffed with lots of delicious things. Classic toppings include spinach and fresh cheese, or ground lamb and spices. Traditionally partway through cooking a little well is made in the toppings and an egg is baked into the top. Today we are using spiced tomatoes along with our pulled pork and topping with dollops of feta and greek yoghurt. One of these is a good meal or hearty lunch. Or slice up and serve as snacks for guests. I took leftovers to a meeting and they disappeared in seconds. If you have made a homemade pizza before these will be a breeze. Head over to Blogtastic food to make the pulled pork before you begin!
Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy
We eat a lot of homemade pizza at the Winsome Ranch. A lot. It’s usually piled high with two of our favourite things – veges and cheeses. We’re pretty big on vegetables around here. Like 10 different vegetables in the same meal big. So of course there is vege pizza with extra bonus greens in the sauce! The idea for a milder pesto had been knocking around for a bit as a way to change up our pizza game and rocket is the perfect green for the job. And as a bonus it stays green after more cooking than a basil pesto can withstand! Green pizza is now our favourite and I have been gobbling down leftover pesto on toast (made from this amazing no-knead bread) and crackers and the like.
On the weekend I’ll make a pizza base, but usually during the week I just throw toppings onto flatbreads and pop them in a very hot oven for 10 minutes. Go forth and green!
Prep Time : 45 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Moderate
I love the simple and tasty pizzettes we have when we go out for tapas so I naturally wanted to try making them at home. They are super easy to throw together, you just need to plan ahead a bit to allow time for the dough to prove. This flavor combo is perfect for those who love garlic bread and they make a great starter or addition to an antipasto. And let’s be honest who doesn’t want to eat tiny pizza?