Roast Goose and Pineapple Pizzas.

Roast Goose and Pineapple Pizzas.

We have had a weekend full of lovely food and today we are cooking with leftovers. As well as goose, we also have glazed ham with chilli pizza (mine). My older daughter had goose sandwich for lunch but there was still enough left for these luxury pizzas. For those family members who are allergic to cheese, there's the noodle soup. There's still plenty of ham left, I will share that recipe with you tomorrow. I love leftovers, they do taste better the next day and the days after.

Equipment:

3 baking trays lined with greased foil.

Pizza base:

   The yeast.

In a bowl, put in,

-325ml lukewarm water,

-1tsp caster sugar,

-1 1/2 tsp dried active yeast,

-3 tbsp olive oil.

Stir well, leave to stand for 15 minutes.

   The dry mixture.

In a large bowl, put in,

-500g strong white flour,

-1 tsp sea salt.

Mix well and leave aside.

When the yeast is ready add to the dry mixture,

Bring to a rough dough with your hand.

Tip onto a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

   Tomato sauce.

-1 chopped onion,

-1 clove garlic,

Stir fry together until the onions have softened and caramelised , add

-400g tinned or fresh tomatoes,

-sea salt/pepper,

-1tbsp soy sauce,

-fresh basil (optional).

Leave to simmer on low heat, until the sauce has thickened but still spreadable.

Leave aside until needed.

Oven 230c fan forced, put baking trays in to preheat (around 10 minutes)

When ready, divide the dough into 3 equal pieces.

Roll each dough, on the greased foil, to a rough rectangle around 30x15cm.

Spread tomato sauce over the base.

Top with your choice of toppings.

Put on the pre baked trays.

Bake 15-20 minutes.