Occasionally, although no way near as often as I’d like, I’ll be sent what can only be described as an edible press release. It’s news, but YOU CAN EAT IT.
I can’t overstate enough how much I adore when this happens, especially if it’s out of the blue at 4pm when I’m really flagging and the cupboards are bare. Many a blogging meltdown has been narrowly avoided by the impromptu arrival of a lipstick shaped biscuit.
And on Friday I opened the door to find a lovely courier handing me all the ingredients for homemade pizza. It was as dreamy as it sounds. I felt like I had a secret admirer who truly knew the way to my heart.
The package was from Sainsbury’s and it was to encourage me to have a go at one of their #LittleTwists recipes. Turns out if you want to encourage me to do anything, just send me balls of mozzarella.
I was already familiar with the Little Twists campaign before the parcel of wonder arrived as I shop in Sainsbury’s every day (no joke, you should see my Nectar balance) and I always see the ads on telly. They always strike me as nice ideas and more than anything else, I just like the ethos behind it. It’s fun to put a twist on staple recipes, it’s how some of the best dishes are born. Plus you can’t underestimate the sheer smuggery of announcing to your guests that the reason your shepherds pie is so damn great is because it’s FULL OF BEER. (Or something like that anyway, that is very much not an official Little Twist).
I was sent everything I’d need to make a “peach-zza” – a parma ham and rocket pizza with a grilled peach twist. It was being billed as “the new Hawaiian” and I’d seen the ads for this Little Twist in store but being vegetarian, I hadn’t really considered it before.
Then it hit me! I could put my own little twist on the Little Twist!
I didn’t want to massively lose out on flavour and I wanted to keep the sweet and salty vibe that the parma ham would have brought, so I decided to swap it out for dolcelatte and balsamic glaze. I felt like this would still deliver a decent flavour combo AND would work well with the grilled peaches and rocket, plus there’s nothing that can’t be fixed by simply adding more cheese.
Stephen wasn’t sure it would work and neither was I while they were in the oven if I’m perfectly honest. The cheese started to drip and go everywhere and I convinced myself that cooking dolcelatte was a terrible idea but then, just in the final minutes, it all crisped up and went golden and bubbly and lovely.
The proof was in the eating of course and I can officially confirm: RUDDY LOVELY.
I think I need to start adding sticky sweet grilled peaches to everything.
These pizzas could not have been quicker to make, especially as I was sent ready-made bases, and it requires no skill on the chef’s part. If you can tear up cheese and shove it on a base, you’re sorted. I used our George Foreman to grill the peaches as I don’t have a griddle pan and this worked absolutely perfectly, I didn’t even need to brush them with oil as per the recipe and they still got nice grill lines on them. (Which I then completely camouflaged with layers of cheese, oh well!).
Here’s the recipe should you want to give it a go, the method is essentially the same whether you use parma ham or Dolcelatte 😀
1 tbsp vegetable oil (I didn’t use this on the George Foreman, but you may need to for a proper griddle pan)
300g mozzarella, thinly sliced
2 x 10inch Thin & Crispy pizza bases (of course you could make your own!)
120g Dolcelatte OR 80g pack of parma ham slices
Balsamic glaze (if making the Dolcelatte version)
1. Preheat the oven to 220°C/gas mark 7. Cut the peaches in half, remove the stones and cut each half into slices.
2. Brush the peach pieces with the oil. Heat a griddle pan over a high heat and place the peach pieces on it (you might need to do this in two batches). Cook on each side for 1-2 minutes, until there are dark brown griddle marks on each side. Set these aside. (You can do this step in a George Foreman type grill if you have one)
3. Divide the slices of mozzarella between the two pizza bases. Top this with either the crumbled Dolcelatte or the torn parma ham, then scatter the grilled peaches over your creation.
4. Place in the oven and cook for 10-12 minutes or until the cheese is golden brown and melted. Divide the rocket between the pizzas, drizzle over balsamic glaze if making the Dolcelatte version and serve.
We’re probably going to be having this for dinner at least once a week for the rest of our lives, not gonna lie.
Thanks for the box of goodies, Sainsbury’s! You can find all the Little Twists recipes here.