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St Patrick’s Day Pizza Party!

What better way to celebrate St Patrick’s Day than a pizza party with some Guinness thrown in for good measure! We have the perfect pizza toppings to get that Leprechaun in you jumping for joy! Read on to learn more…

The Guinness

This marvellous pizzette creation is perfect for a pizza party with bite-sized pizzas full of Irish flavour!

GuinnessCaramelizedOnionPizzette1 (1)

  • 2 tsp of butter
  • 1 yellow onion
  • 455g of mushrooms
  • ½ tsp. granulated sugar
  • 1 tsp. kosher salt
  • ¼ black pepper
  • 180ml of Guinness
  • 1 tsp. fresh thyme
  • 225g of Irish cheddar cheese
  • 1 tsp. extra virgin olive oil
  • Balsamic vinegar

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

In a large pan over a medium heat melt the butter. Slice the yellow onions and add the onions to the pan with the sugar and sauté the onions for 10 minutes. Slice the mushrooms and add them to the onions and season. Saute for another 5-10 minutes.

While the onions are cooking prepare the dough. Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.

Lightly dust your Surface with some flour and start to roll out your pizza base then using a cookie cutter cut the dough into circles. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted.

Once the onions and mushrooms have caramelized, add in the beer and thyme and continue to cook the mixture until it has thickened and the beer is absorbed.

Spoon the mixture onto the pizzettes and top with some Irish cheddar cheese.

Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with your Aluminium Pizza Peel and slice to serve.

Finally, drizzle with balsamic vinegar and serve.

Enjoy 🙂

 

The Potato

 

Potatoes are Ireland’s staple food and why not add it to a pizza? You are probably thinking carb overload but we are thinking don’t knock it ‘till you’ve tried it!

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  • 6 slices thick bacon
  • 3 leeks
  • Extra virgin olive oil 
  • 5 small red or gold potatoes
  • 455g fresh mozzarella cheese
  • 115g crumbled goat cheese
  • Kosher salt 
  • Freshly ground black pepper 

 

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

Cut up the bacon and then cook over a medium heat until cooked. Set aside.

Slice the leeks thinly and add them to the same pan sautéing them for approximately 3 minutes. Set aside and then slice the potatoes thinly.

Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.

Lightly dust your Surface with some flour and start to roll out your pizza base until you reach the desired size/shape. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted.

Add the potatoes in a single layer all over the dough and then dot the mozzarella slices over the dough too. Add the leeks and then sprinkle the bacon pieces over the top making sure to add the goats cheese.

Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with your Aluminium Pizza Peel and slice to serve.

 

The Shamrock

 

The Shamrock is the most notorious emblem of Ireland so what better way to tie it into a pizza party than cover your pizzas with it?!

Shamrockpizza

  • 340g grated part-skim mozzarella cheese
  • 170g baby spinach
  • 115g part-skim ricotta cheese

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.

Lightly dust your Surface with some flour and start to roll out your pizza base until you reach the desired size/shape. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted.

Cut the spinach into clover shapes to achieve the Shamrock look. Add your desired amount of shredded mozzarella and ricotta and then dot around the spinach leaves on the pizza dough.

Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with your Aluminium Pizza Peel and slice to serve.

 

We hope you have a great sociable time cooking these recipes! If you have another pizza recipe you would like to share then please email us at info@stoneovenco.co.uk.