Sunday, 2 December 2018

Pizza Muffins or...Puffins (plus an update)

© Pizza Muffins (Puffins) 
It's been a while, I know. So I feel I owe any regular readers (if there are any left) an explanation.  If the truth be told, I've fallen out of love with blogging for a few reasons:
  • Competitiveness - I used to read a lot of other blogs and felt my posts and images needed to look as good. That takes time. A lot of time. 
  • Inspiration -  lack of!
  • Kids growing up - one is at uni and the other is at college and will go to uni next year. That means that we have fewer family meals together.
  • Work - working full time leaves less time for blogging. When I started blogging, I was working part-time.
  • Health - I've not been too well lately. No sympathy needed, but again, this has reduced the time and energy I've had available.
Anyway, let's get on with the recipe....no fancy photos. Sorry (not sorry!)

This is a bit of a rehash of an old recipe of mine, but I really enjoyed coming up with a new idea, and the family enjoyed eating the results. Basically, they're mini pizzas cooked in a muffin pan. 
  • 1 quantity bread dough
  • tomato puree or tapenade
  • chunks of firm cheese (feta, Cheddar, Manchego etc.)
  • topping: olives, pepper chopped into chunks, thin slices of mushroom, vegetarian pepperoni etc.
  • dried oregano/mixed herbs or fresh, chopped basil
Make up the bread dough and leave to prove.

Pre-heat oven to 200 C fan/220 C/Gas 7/425 F
Cut the dough into 24 small pieces and roll into rough ball shapes using your hands.
Pop each dough ball into a section of a well oiled muffin tin.
Leave to prove in a warm place for a further 10-15 minutes.

Oil the end of a small rolling pin or similar blunt implement! You could also use a knuckle.
Poke a dent/well into each dough ball but be careful not to go through the bottom of the dough.
Fill with around  ½ tsp of tomato puree or tapenade and your other toppings. 
Sprinkle with dried or fresh herbs.

© Garlic Bread Muffins
Bake in a hot oven for 8-12 minutes, or until golden brown. Cool on a wire rack.
Suitable for freezing.

Variation: Garlic dough ball puffins - fill the well of each dough ball with ½ tsp garlic butter and a sprinkle of grated mozzarella. Bake as above.

Vegan option: Fill as above and use vegan cheese or omit the cheese. Drizzle pizzas with a little olive oil.




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