Peepo pizzas dipped in Parsnip and Roast Garlic Soup
Lung chilling air, azure skies, skeletal trees, crunchy grass. With darkness exceeding daylight at this time of year – and rain, going by wet winters past – perfect, crisp, clear days are to be celebrated. I get out whenever I can, to enjoy the beaches, woods and hills. And if the weather’s a little inclement then a winter picnic can cheer up the day.
A flask of soup to warm the soul and individual ‘peepo pizzas’ should motivate any moaners to get up and out. Peepo pizzas contain the filling better than their flat namesakes, making them easier to eat on the go. If you start these recipes early they can be ready in time for a picnic lunch, pizzas still warm wrapped up in tea-towels. Step-by-step photo recipes are available at www.pembrokeshirecook.com.
Peepo Pizzas
Ingredients (makes 6)
700g strong bread flour
1 sachet yeast
1 tsp salt
400g lukewarm water
Toppings, sliced/grated as necessary e.g:
- creme fraiche, apples, celery, walnuts, blue cheese
- tomato sauce, chorizo, onion, pepper, cheddar
Method (step-by-step photos below)
In a large bowl mix flour, salt and yeast. Make a well in the centre, pour in water, mix until all ingredients are combined.
Tip dough out and knead for 5 minutes until smooth. Return dough to bowl, cover and leave for an hour until doubled(ish) in size.
Tip dough out and cut into 6 pieces, knead into rounds, cover and leave for 30 minutes.
Prepare topping ingredients. Heat oven to 220c.
Stretch/roll the dough balls into rectangles about A5 size. Spread tomato sauce/crème fraiche along the middle length of the rectangle, add toppings and cheese. Lift the long edges together from either side and pinch together in the middle, top and bottom, sealing these sections together but leaving a couple of ‘peepo’ sections so you can see the toppings.
Lift each peepo pizza onto a lined/greased baking tray, bake in the oven for 10-15 minutes until the bread is risen and golden and the cheese is melted and bubbling.
To keep warm for your picnic wrap each peepo pizza in kitchen roll, wrap them all in a thick tea-towel &/ pack in an insulated coolbag (without chill packs!)
Peepo Pizza step-by-step photo recipe
Flour, water, yeast + salt
Mixing the ingredients with one hand
…fold the dough on top…
…repeat for 5-10 mins until dough is well stretched
Until doubled in size.
…until doubled in size.
…prepare your toppings…
…pinch the sides together in the middle…
…transfer to a baking tray and bake in oven…
Dry ingredients in the bowl
When fully mixed the dough should leave your hand and sides of the bowl clean
…push the dough down…
…and smooth on top.
Divide into 6 equal pieces…
Stretch or roll each ball into an A5 size oblong…
…top your pizzas…
…pinch the top sides together…
…until risen and golden brown.
Add water
Knead the dough, lift one side of the dough…
…and away from you…
Leave to rise for 1-2 hours, covered with a tea towel
…knead each piece into a smooth ball, cover and leave to rise for 30 mins - 1 hr
…spread the sauce down the length of each piece…
…add cheese…
…pinch the bottom sides together…
To keep warm for a picnic wrap in kitchen roll and a tea towel/insulated bag. Also tasty cold.
Parsnip and Roast Garlic Soup
(makes 1.5L, enough for 4 hungry or 6 less hungry adventurers)
Ingredients
1-2 bulbs of garlic (depending on your love of garlic!)
1 onion, peeled and diced small
1 stick celery, diced small
4 parsnips, peeled and diced small
1 tbsp butter
1 tblsp oil
1 glass white wine (optional)
1L vegetable stock (made up from a jar/powder/cube)
1 tsp dried (or 1 tblsp fresh) thyme
Salt & pepper
Method
Separate the garlic bulbs, leave skin on but cut the base off each clove. Place on baking tray, drizzle oil over and roast in the oven at 180c for 10-15 mins until lightly golden and smelling sweet (I roast them as the oven warms up for the peepo pizzas). When they’re ready they should easily slip out of the papery skins.
In a large pan melt the butter with a dash of oil, gently fry the onion and celery for 5 minutes until softening, add the parsnips and cook for a further 5 minutes. Add the wine, and cook for a few minutes until the alcohol evaporates off (it will no longer smell boozy).
Add the roasted garlic, thyme, stock and bring to the boil, reduce heat and simmer with a lid on for 20-30 minutes until the parsnip is soft. Taste and add salt and pepper as needed.
Blitz smooth with a blender/food processor, add water/milk if too thick.
Transfer to a pre-warmed thermos flask(s) for the picnic.