Arrived home yesterday after an overnight flight from 10 day holiday in Malayia (commentary and photos to come). It was like coming home hyper after a speaking trip, so instead of sleeping, I ended up adrenalin-baking, so to speak.
Roast Beef and Veg Pizza (funky Photoshop filter version)
This worked much better than I expected. Tasted brilliant and was gobbled up. Leggos pizza sauce on the base, then Coon Pizza cheese (why? because we had it leftover from church camp... ), slices of rare roast beef (from the supermarket - rare made all the difference). Then added thin slices of baked baby turnips (from supermarket - first time I've seen them there), baked parsnip, and baked red and gold beetroot (home-grown and picked on the day) and crumbled goats cheese. After it came out of the oven I added more goats cheese and parsley. Then drizzled a sauce that I made up. It went something like this: a large handful of parsley leaves, 4 cloves of roasted garlic, a tablespoon of garlic oil (from the roasting), 1 tbsp lemon juice, a large tsp of Dijon mustard and the same of wholegrain mustard, 1/2 cup of sour cream, some wasabi (or use horseradish) 1-2 tsp - whizz it all in a food processor. Add salt and pepper to taste. Seriously, this was one of my better creations.
Vegetarians - this would be quite fine without the beef. You could substitute thinly sliced eggplant.
Smoked Salmon and Fennel Pizza
So, brush the pizza base with garlic oil. (What is garlic oil? Well, you bake a whole head of garlic, unpeeled, in olive oil, and then put the garlic and the oil in a bottle in the fridge, and you have amazing garlic and oil for weeks.) Added halved, small bocconcini cheese. Then halved, baked cherry tomatoes (I had red and yellow ones on this occasion, cooked with salt, olive oil and basil). Then slivers of pan fried baby fennel and crumbled feta cheese. Cook the pizza, and afterwards add smoked salmon, more crumbled feta, parsley, and this other drizzle sauce that I made up - 1/2 capsicum, sliced and sauted. saute a handful of sliced leek (in this case, our first from our garden), add a handful of halved cherry tomatoes, then 1/2 cup of vermouth - simmer and reduce. Whizz the capsicum and leek-tomato mixture in a food processor along with 1 tbsp lemon juice and a couple of cloves of roasted garlic. Top with parsley leaves. Just excellent.