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Howdy folks how's it going welcome to my *** kitchen todays video is a blue
cheese pesto pizza
this recipe came about because of three methods I had a request
from DrgMrph on my YouTube channel saying please can you make a pizza
I had a lot of comments on my blue cheese food fear people saying if you melt it
might taste alright and in the Google hangout last Sunday a load of you were saying
Barry give it a go
So I did if you wanna have a go at making this recipe hit pause on the video and write the ingredients
down bear in mind we're making our dough from scratch
and that is enough for two big sized pizzas my friend first thing to do is grab all your
dry stuff pour the flour into a bowl
then add your yeast and a pinch of salt, give it a good old mix together a bit of dry on dry action
if you will
am I allowed to say that in a cooking video I don't know add the olive oil and warm milk
and gradually pour in your warm water don't pour it in all at once add it a little bit at a time
but just for reference I used all of mine I used a wooden spoon for this initially but you
could get your hands in
what you wanna do is form it all together to get a sticky dough initially
then slam it down onto a flour surface and start to knead it oh yeah
work it get your shoulders going
need it for a good five minutes until it's nice and stretchy
plonk it into a new mixing bowl that's all nice and clean
little sprinkling of flour and place a damp tea towel on top
at this stage you wanna leave it for a good hour and put it into a nice warm place
luckily for me it was a really warm day so wherver I put it would have been fine
while that dough is doubling in size and trust me it does double in size as you'll see in a minute
I made some caramelised onions
chop up some red onion and then got a pan with some olive oil in there nice and warm and let the onions join that party
and warm and let the onions join that part oh wow that smells good
after the onions had softened I picked off a little bit of thyme and dropped it in the pan
along with a good tablespoon of balsamic vinegar.... it was sizzling
cook the onions for a good five minutes so the thyme
the onions and vinegar all get to know eachother
but don't do it too long otherwise it'll burn and you don't want that
it'll be smelling nasty also while I was waiting for the dough I bashed up some
chicken ***
and just griddled them either side for about 5 minutes both sides so it's cooked through
and obviously it'll get warmed up again when it goes in the oven
after that hour once the dough had risen I pulled back the tea towel and..... look at that!
pretty cool right
that is the power of yeast anyhow knead it away again with some more flour
and you're going to need about half of that so just tear it up plonk the rest in a bowl
keep in the fridge temporarily to make another pizza
what ever you wanna do and commence rolling out procedures
I was using a rolling pin at first but there are some other methods as I found
out
I'm trying to do that spinny thing that Italian people do which looks amazing
but I can't do it but one thing that does
to make pizza base like a steering wheel and just turn and pull as you go keep turning like you are on a
driving test make it any shape you want really once you are happy with the shape of the dough and don't
worry
if it's not a perfect circle in fact I prefer if it isn't as it makes it look more homemade
turn up the edges to create a rim
with the chicken all cooked through I just sliced it up into chunks
and started working on my base by applying a nice green pesto layer
oh yeah
scatter on the pieces of chicken then I had these little slithers of yellow pepper
and I slotted them all amongst it add a good handful of pineapple chunks then grab your red
onion and scatter it
all over it was starting to look good this is a bit i'm regretting I've got a real nice pizza made
down below
and this blue cheese oh my gosh I can smell it from here again bringing back bad memories
of the food fear
i'm gonna crumble that on top with your pizza decorated it goes
on a tray and into a preheated oven for a good 15 minutes the temperatures are down
below
and you love the smell that's coming from your kitchen...... yeah!
once the pizza is finished slide it onto a chopping board use a pizza cutter to cut it into
wedges
as a last bit of presentation if you are feeling flash you can scatter on some freshly washed
rocket leaves but that my friends is our blue cheese pesto pizza
all done
I know you want me to tell you what it tastes like I tried to get so many flavours on there to
overshadowed the blue cheese it does sound good to be fair so let's give it a go
got a big bit of blue cheese there i'm kinda scared
urghhh I got a little bit of blue cheese
oooh pineapple came in and saved it
you know what ooh there it is again
it's kinda like a lifesaver pizza that is one way of describing it
that blue cheese I will never put that on a pizza again it's still a food fear for me
I'm not liking that urrghh i'm getting a bit of after taste
but the onions and the pineapple layer are coming in just as i'm about to hurl it comes in and
saves the day so
you know what .... I kinda like it...... sexy music plays