Do you remember those Choose-Your-Own-Adventure books you had as a child? The ones where if you wanted your hero to fight the dragon, you should turn to page eight, but if you preferred her to choose the better part of valour and retreat to come up with a cunning plan, then you should head straight for page thirty-four. All of the building blocks were there; you just had to decide how to put them all together to come up with what you hoped would be a sensible plot. I have stumbled upon the Choose-Your-Own-Adventure pizza as the perfect way to cater a party.
Of course, I cannot lay claim to the invention of choosing toppings for pizza any more than I can, or would, the adventure books. Children’s cafés have been doing this for years. What I didn’t foresee was what a low stress way it would be to feed adults too, nor how much fun they would have doing it either.
Normally, I am rushing about at dinner parties, because I make a lot of food, often that has to be prepared at once. I am not one of these people who comes up with dishes that can be prepared in advance. If you are like me, the Choose-Your-Own-Adventure pizza party is a great way to allow you to relax. Everything was made in good time for the guests to arrive, or sliced, as appropriate, and laid out on the dining room table so people could choose what to put on it.
Of course, because it was me, I had made most of the components, including the mozzarella, and the smoked mozzarella, as well as the dough, and the pizza sauce. I didn’t make the charcuterie, though, maybe that is for another pizza party another time. But in general, it was pretty relaxed, with no fancy elements to put on, or to be pureeing as the guests arrived. I also split the dough into individual portions, and placed them ready and waiting for the final proving inside a ziploc bag. All in all, it was a success, low stress, meant I got time with my guests to have fun, and they got time to make the pizza of their choice.
We even had two servings of dough and just enough pizza sauce leftover the next day to make the perfect hangover breakfast, with bacon, sausage, mushroom, spinach and the egg. The dough kept well in the fridge, and should freeze well too.
And, because I made all of the elements of the pizzas, and my friends loved to make their own, I’ve decided to enter them into this week’s Made with Love Monday hosted by Mark of Javelin Warrior. Of course, it will also appear in the round-up post for this month’s Cheese, Please! because I used the fresh cheeses that I made, and the dough had the whey from the cheese in it.
Recipe: Choose-Your-Own-Adventure Pizza
Pizza dough – I made 2 double batches of this recipe,which is really great, but I used whey from the cheese making in place of the water, which worked out really well
For the Pizza Sauce:
The amounts given below is enough for 4 individual pizzas. I made enough for 20, but I’ve scaled it down here.
1 red onion, finely chopped
1 fat clove of garlic
Splash red wine
200 g tomatoes, chopped
1 tbsp fresh oregano (flowers and all), or 1 tsp dried
For the Toppings:
Whatever you feel appropriate, really. I used
Red onion, sliced
Raw mushrooms, sliced,
Raw pepper, deseeded and sliced
On the morning of your party, make the mozzarella, and bodge up a smoker to smoke about half (or buy both, I won’t judge).
Make up the dough, according to the recipe I’ve linked to – or use another favourite of yours. Allow to prove for 90 minutes. You can totally relax or eat lunch, or do whatever you like for a bit at this point – most unusual for getting ready to host a crowd.
At some point chop up and lay out your toppings, in a very leisurely fashion. You even have time to decide you should offer pineapple after all, and run out to get some. It’s up to you.
Fold over the dough, as Dan shows you in the recipe I linked to. Leave it to sit for another half an hour. Treat yourself to a cup of tea – or something stronger if you prefer.
Divide the dough into your ziploc bags, and place them on the table with the rest of your toppings.
Then you need to make up your sauce. In a frying pan, so that you can get a lot of evaporation, soften the red onion. Add the garlic and cook off until the scent hits you.
Splash a good helping of red wine into the pan and cook until it has almost evaporated. Finally, add the tomatoes and oregano. Cover the pan with a lid for about five minutes, until the tomatoes breakdown a little. Remove the lid and cook on a medium heat, until the sauce is really thick. Put this in a large bowl on the centre of the table.
Serve up the mozzarella, and open the smoker, hoping you still have resplendent balls, and not smoky little discs, unlike mine. Even if they are, use them anyway.
Stand back and watch the children show the adults how to get stuck into the shaping and topping of their pizzas, closely followed by the adults trying to top one another’s efforts.