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The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Savoury and Sweet Pizza with Paula Mc Intyre

Tuesday, 23 March 2010

Paula is showing us how to make pizzas from scratch including a sweet one!

Paula McIntyre

Paula McIntyre is one of Northern Ireland's leading chefs. Hosting the cooking slot on Radio Ulster's Saturday Magazine programme since 2004, she writes a weekly recipes column for Sunday Life newspaper.

Paula trained at the prestigious Johnson and Wales College of Culinary Arts in Rhode Island before opening her own restaurant in Manchester. She returned to Ireland in 1998 and worked as a head chef at Ghan House in Carlingford, Co Louth. She has also had her own TV show, A taste for Adventure, on BBC 2 NI.

This is Paula's second time on the show

Pizza Bianco with grilled chicken, scallions and fontina cheese with roast tomato dressing

Pizza Dough
. 350g "OO" or strong bread flour
. 1 teaspoon salt
. 1 x 7g sachet yeast
. 250ml lukewarm water
. 1 tablespoon honey
. 1 tablespoon olive oil

Method
1. Place the flour, salt and yeast in a bowl and make a well in the centre.
2. Add the water, honey and oil and mix to a loose dough.
3. Knead on a liberally floured surface for 5 minutes or until dough can be stretched. Place in an oiled bowl , cover with a damp teatowel and leave to prove for an hour.

Alfredo Sauce
. 100ml double cream
. 1 clove garlic, crushed
. 30g grated parmesan

Method
1. Boil the cream and garlic together and then stir in the parmesan.
2. Set aside.

Marinade for Chicken
. 2 chicken breasts, butterflied
. 1 tablespoon olive oil
. 1 teaspoon red wine vinegar
. Pinch sugar
. Pinch smoked paprika
. 2 teaspoons chopped fresh oregano or basil

Method
1. Mix together and marinate for at least an hour.
2. Heat a hot griddle pan. Season the chicken and grill until cooked through.
3. At the same time grill 4 scallions until soft.

To Complete the Pizza
1. Pre-set oven to 210oC and place a baking sheet or pizza pan in the oven.
2. Knock back the dough and roll or press to the shape of the tray or pan.
3. Take the hot tray from the oven and sprinkle with flour or polenta.
4. Place the dough on top and spoon over the Alfredo sauce, leaving a border round the edges.
5. Top with the chicken, scallions and then slice 100g fontina cheese and scatter over the top.
6. Bake for 10 minutes or until golden and bubbling.

To serve, scatter with rocket or basil leaves and drizzle over the roast tomato dressing.

Roast Tomato Dressing
. 2 plum or vine tomatoes, quartered
. 2 stalks from basil - use the leaves for garnishing the pizza
. Pinch sugar
. 2 tablespoons olive oil + 75ml
. 1 teaspoon red wine vinegar
. Salt and pepper
. 1 tablespoon crème fraiche

Method
1. Place the tomatoes in an oven proof dish. Finely chop the basil stalks and scatter over. Drizzle over the 2 tablespoons olive oil, season with salt and pepper and roast for 10 minutes in a 200oc oven.
2. Add the sugar, vinegar, 75ml of olive oil and crème fraiche and blend. Pass through a sieve and check seasoning.


Chocolate and roasted pear Pizza

Brioche dough base
. 250g strong bread flour
. 1 x 7g sachet yeast
. 1 tablespoon castor sugar
. 3 large eggs, lightly beaten
. 125g soft butter

Method
1.
Place the flour, yeast and sugar in a bowl and mix. Mix in the eggs and then beat in the butter a little at a time until fully incorporated. You can do this in a food mixer with the beater or dough hook attachment.
2. Knead for 3 minutes if using the mixer or for 5 if doing in manually on a floured surface.
3. Place in a bowl, cover with a damp teatowel and allow to prove for an hour.
4. After an hour knock back the dough and chill to make it easier to roll.
5. Flour a baking sheet or pizza pan and roll out the dough to fit -there's enough dough to make 2 pizzas or freeze half the dough for another time.
6. Prick all over the surface with a fork.

Roasted Pears
. 2 firm pears
. 30g cold butter, chopped
. 25g castor sugar
. 50ml marsala or rum

Method
1. Pre-set oven to 200oc.
2. Peel, core and quarter the pears and place in a dish.
3. Dot over the butter, sprinkle the sugar and drizzle over the marsala.
4. Bake, basting regularly until the pears are soft - about half an hour.

Remaining ingredients
. 20g cocoa
. 35g light muscovado sugar
. 25g chopped butter
. 75g dark chocolate chopped
. 50ml double cream

To finish pizza
1. Set oven to 200oc.
2. Mix the cocoa and sugar together and sprinkle over the brioche base, leaving a border. Dot the butter over and bake for 10 minutes.
3. Take the dough out of the oven and sprinkle over the chocolate.
4. Cut the pear quarters in half and scatter over the pizza. Drizzle over the cream and bake for another 5 minutes.
5. Drizzle over some sweetened sour cream and serve hot.
6. Also great with ice-cream!

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