Things have been hotting up over our Summer holidays. Literally. Having planned our camping break smack bang in the middle of the Grampian’s bush fires we have been had a very eventful time. So let me take you on a postcard trip and share this month’s Recipe ReDux pizza theme.
As I write I’m sitting on the front porch of our cabin at Halls Gap. This cheeky Kookaburra is on the balcony laughing at me.
And there are kangaroos everywhere grazing, placidly in the cool of the Summer evening.
But a few days ago Mother Nature wasn’t so kind. Extreme heat and bush fires turned the skies into this and we bypassed our road trip to country cousins.
Now I wish I could show you my Tent Mahal (the biggest family tent known to man) and my camp kitchen set up. But after all the drama we have ended up in a cosy cabin.
So let us pretend that THIS was my glamping wheels and how I prepped this delicious dessert pizza.
What a beautiful kitchen set up. All I need is a Great Gatsby style straw hat and a glass of bubbly while I don an apron in THIS kitchen.
And serve up grilled white peaches, goat’s cheese and local Grampian’s Honey Pizza for dessert.
Base: Take 1 dried yeast sachet and mix with 1 cup warm water and 1 tsp sugar. Leave to rest in warm place for 10minutes until yeast bubbles. In a separate bowl mix 2 cups plain flour with 1 teaspoon salt. Make a well in the dry mix and add in the yeast mixture. Stir with a knife using cutting motions and then use your hands to form a dough ball. Knead on a floured board for 10minutes. Allow to rest in a bowl brushed with olive oil for 30min. Roll into pizza dough base shape.
Topping and baking: Grill sliced peaches or nectarines. Place on pizza base with dobs of goat’s cheese (I chose Meredith Valley marinated in herbs and olive oil). Bake in hottest oven possible for 10minutes or until lightly browned. Drizzle with honey before serving.
Enjoy!
