We’ve been searching for the yummiest recipe using rocket leaves and we think we’ve found it. Not only does it super good for you but making the dough is a great activity to do together.
To kick off, lets share why we love rocket leaves!
They’re a fab bright green colour and have been around for a long time, as long as Queen Elizabeth 1st to be precise. They sometimes get called rucola or arugula but they are all the same thing and they are a delicious addition to your family’s diet. The leaves are stuffed with all sorts of good nutrients such as anti oxidants, vitamins and minerals. Each yummy leaf is a good source of folates, vitamin A, thiamin, riboflavin. Knowing how much we care about Feeding Children Well we were always bound to be a fan.
They are very english leaves and what is more english than our very own home grown Nigel Slater who uses so many great english ingredients in recipes that are easy to manage and easy to source the ingredients because lets face it we are all very busy. This is one of the Riverside Gang’s favourites. A delicious homemade pizza.
Seed studded pizza with egg and rocket
Image with thanks to Jonathan Lovekin
Basic Pizza Dough
Plain Flour 500g
Yeast 7g sachet fast acting
Water about 300ml warm
Put the flour into a large warm mixing bowl. Add the yeast, a good pinch of sea salt and then pour in most of the water. Mix to a soft dough, by hand or using a food mixer fitted with a dough hook. Add more liquid if your dough seems too tight.
Flour a work surface generously, then turn out the dough and knead until it feels smoot and elastic. A good 10 minutes of firm kneading is necessary if you are doing it by hand, five or so if you are using a machine.
Put the dough into its bowl and cover it with a tea towel or kitchen film and leave in a warm place for about an hour, until it has almost doubled in size. Generously flour your board, then roll out the dough to your desired size and thickness.S
heep seeds 1 tbsp
mozzarella two 150g balls
egg yolks 4
rocket leaves a couple of handfuls
olive oil a little
Set the oven to 230c/gas mark 8. Kneed the dough, scattering the hemp seeds over it as you go, and continue until all are mixed
Break the dough into four equal pieces and roll each out to form a disc 8in in diameter. Place them on a baking sheet. Thickly slice the mozzarella and divide between them. Trickle a little olive oil over the surface. Bake the pizzas for 10-14 minutes until edges are crisp and the cheese melted, then slide them out of the oven, break an egg on each and return for a minute or two,
Put the pizzas on to plates, scatter over the rocket and eat immediately.
Fancy an alternative?
Smoked Mozzarella and Salsiccia Pizza
Image with thanks to Jonathan Lovekin
You can also used unsmoked mozzarella and you can substitute the italian sausage for pretty much anything you fancy if you do not eat pork meat or you are vegetarian.
Use basic pizza-dough recipe noted above
Dough 250g (about half of basic dough recipe)
Olive Oil 3 tablspoons
Thyme 20 single stems
Rosemary 8 stems
For the topping
Smoked Mozzarella (scamorza) 300g
Salsiccia Italian Sausage or your substitute item 200g
Olive Oil a little
Get the oven really ht. 230c gas mark 8 Strip the leaves from the rosemary and thyme. Pour the olive oil into a blender, add the rosemary and thyme leaves and process the herbs until they are finely chopped. Keep a little of the herb oil back, then knead the remainder of the dough. Return the dough to the mixing bowl, cover with clingfilm and set aside in a warm place to prove once more.
Slice the mushrooms then cook them in the oil in a shallow pan for 8-10 minutes until golden brown.
About half an hour or so, roll the dough into the large discs- exact size will depend on how thin you like your crust. Place them on a baking sheet (if you have a pizza stone plact it in the oven to get hot). Slice the smoked mozzarella and divide it between the two pizzas, leaving a gap around the edges. Add the mushrooms, then the sausage or second topping, torn into small pieces, tucking it amongst the mushrooms and cheese. Trickle a little olive oil on top.
Bake the pizzas for 15 mnutes or so, until the sausages are golden, the cheese melted and base and edges crisp. Eat immediately.
Riverside Cares will be sharing super summer recipes from chefs and food writers we love, follow us on twitter at @riversidecares for updates
We will be offering a Free Feed Your Children Well session at JW3 Parent and Child Fest on July 12th Join us for a day of fun and facts plus the official opening of the summer beach
co-founder Riverside Cares
Riverside Cares supplies experienced, referenced, qualified childcarers to home and early years settings and elder care in homebased settings. Our accredited training company offers professional qualifications, parenting know-how and first aid training.