Down The Rocky Road…..Sweet Sweet Pizza.

Pizza4School Holidays (for us and lots of folk no doubt) means a trip to the cinema to see the latest Disney/Pixar offering, maybe some skateboarding and playing down the park, napping and reading.
And cool stuff in the kitchen.
Kid’s off on a beachy holiday with  family this week, so we will miss her 😦Pizza8
Thanks to the magic of fore-thought, we did extra cooking last week so there’d still be stuff to post with Kid in it now.
Computers are amazing right?!PizzaSweet Pizza.
We are here at Kid’s behest. She’s been itching to do this ever since she saw the rocky road pizza on my menu at work. It sells well. What we’re making here will be bigger and better! Pizza7Strawberry Rocky Road Stuffed Crust Pizza
You need some pizza dough. We used this recipe from our last pizza post. Pizza2Take out a little salt, replace the sugar with honey and add a pinch of cinnamon. Resist the urge to add extra sugar, it will make the dough tacky. Pizza11

Once you have your dough rolled out, the fun begins.Pizza5

Pre-heat your oven to hot. Like 220*c at least. We’re using our bench top pizza cooker. Lay the base on the tray its being cooked on. We’re using greaseproof paper and a plate so we can transfer it once the base is topped. Spread some nutella generously and evenly over the base, leaving a couple of centimetres free to fold over.Pizza6 Chop your strawberries. Arrange some around the edge of the nutella to go inside the crust and leave the rest to scatter after cooking. Pull the marshmallows in half as you place them along side the strawberries. Fold the outside edge of the dough over, tucking the strawbs and marshmallows in as you go. Arrange marshmallows in the centre of the base. Cook until gooey and crispy. To serve, let the pizza cool for a bit than scatter chopped nuts and strawberries and dust with icing sugar. A little drizzle of cream works well and a dollop of ice cream will sort this right out.Pizza10What Kid Did.
Don’t worry about her, she’s having a nice beachy  holiday with family.  And according to these pics, re-creating our gnocchi recipePizza9You’ve come a long way baby!
See you soon Kid! X

Alternative Sweet toppings
Mascarpone, ricotta, dulce de leche, salted caramel, chopped chocolate bars (mars etc..) nuts, condensed milk, fresh berries, dried/glace fruits, fresh figs, poached rhubarb, quince paste, lollies. Use your imagination. Or just do like we did and go down that old rocky road.
Happy Cooking

The good folks at Kids in The City magazine have this to say about school hols…

Kid Cannoli.

Canoli10On a day trip to a big theme park yesterday, the first thing shoved in Kid’s face (not by me, mind) is a giant ice -cream ‘cone’.
Remember when it was fancy to get a waffle cone?
Not so fancy anymore apparently. Kid’s cone was made purely of chocolate and then covered in hundreds and thousands.
Outstanding. But where’s the pastry?
As a 20 something, just qualified chef (not THAT long ago) backpacking around Europe, I have great memories of Sicily. The long clickety train ride down from Venice, eruptions on Mt Etna, the seafood in Giardini, the desert terrain and beautiful coast line.
And the Cannoli. Now there’s some serious pastry!

Kid Cannoli

Chocolate Mousse Filling

Canoli3Melt the chocolate in the microwave on high in 30 second intervals, stirring each time. Gently fold the honey through the mascarpone, fold in the whipped cream, then the melted chocolate and chopped nuts. Set in the fridge for an hour before piping into your cannoli shells.
Stuff your face. The flavours might remind you of a particular triangle shaped chocolate bar.
This is no accident.
FYI – It is easiest to pipe the filling from both ends into the middle.
Canoli2To get a bit fancy you can dip the shells in melted chocolate before you fill them (cover in hundreds and thousands?) Leave it partly chocolate free so you can pick them up easily.Canoli9
Shells can be bought from deli’s and specialty shops.

Or if you have time and want a fun school holiday project,
you can make your own with the recipe below.
As with a lot of things, the best cannoli are the cannoli you make yourself. Even if the shop ones are better. Traditionally a sweetened ricotta filling features in cannoli, but we love chocolate.

CANNOLI SHELLS –  makes about 30 small

Canoli4*Oil for frying – loads of recipes call for shortening here, I’m not a big fan so canola will do.
Combine all ingredients bar the liquid with a machine of some sort until crumbly. Add the liquids slowly and then mix to a dough. A good amount of kneading is necessary to get it smooth and elastic. Let sit for 30 mins before using.Canoli5Tubes – alfoil seems to be the best way without investing in solid tubes. I’ve heard of people using dowel, bamboo and one guy whose Nonna would cut up an old broom handle. Wrap the foil around something solid (we used a marker pen) to form tubes about 10cm long. You’ll need a few layers for strength.
Heat some oil about 1 cm deep in a pan. Be careful with this much hot oil and kids around. You can never get complacent. Be sure it’s at the back of the stove with no handles protruding and that nothing can fall in and splash.Canoli6Roll the pastry on a lightly floured bench or use a pasta machine until almost paper thin. They won’t cook properly otherwise as we found out. But we just put the circles back through the pasta machine.
Cut out circles about 10cm in diameter. Size is up to you really.
Wrap a circle around a tube and press together to seal the ends.
Fry until golden, they don’t take long (just a couple of minutes) and, unless you want to deep fry, you’ll need to turn them to brown evenly. Canoli7Keep them join side down as much as possible. Cool on some paper towel and remove the tubes ready for filling.
Like us you might burn a couple and break a couple but it’s all part of the fun.
Right Kids?!Canoli8

Marcey's Table

We All Eat And It Would Be A Sad Waste Of Opportunity To Eat Badly~~ Anna Thomas

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Simply Sundays!

For the love of home cooking

Food Meanderings



Genesis Tutorials

Emerging Adult Eats

Food for folks who have yet to figure it all out

Food, Photography & France

Journal of a food photographer living in France

Charming Language

Book Reviews And Random Rants For Anyone Who Finds Language Charming!

To Italy With Love

Fall in love with all things Italian


Kids and Family Food and Amazing Lunchboxes

Natural New Age Mum

Happy. Healthy. Holistic.

Sunny Sleevez

Sun Protection & Green Info

Big Kid Little Kid

because all dads are Awesome Dad

Commas and Ampersands

Books | Travel | Geek Chic

My Daughter and I

coffee, dessert & chickens- one mother and daughter's musings on the important stuff...

Italian Home Kitchen Blog

Italian Home Kitchen Blog

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: