Simple Fish Sliders With Roasted Garlic Sauce

Humble fish sliders with a little twist are the best way to treat your family!

Humble fish sliders with a little twist are the best way to treat your family!

Oh, who am I kidding. They are actually a treat for you. Others can watch and be jealous 😉  And if they behave, they get a bite!

I’m declaring my love to fish. 

I’d choose fish over meat in almost any given situation. They are so tender and delicious. One thing I hate, though, is dry overcooked rubbery fish. Yuck, bring me a glass of water, please!

Humble fish sliders with a little twist are the best way to treat your family!

The beautiful thing about these fish sliders is that you can use any fish you like. This one in the photos is perch, but any white fish or other type would work perfectly.

Ask for a filet and make sure all the bones are out, before cooking it. You don’t want to bite into one. I don’t own a fish bone tweezers, so I use regular tweezers and they work just fine.

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

This is a dish, that takes some time, but basically no effort or special cooking skills… read a book or dance around the house, and in the meantime it’s all cooking. At the end quickly blend the sauce and cook the fish and you’re done. Suuuuper easy! I promise 🙂

I used to be so scared about preparing fish, what if they get stuck on the pan or are undercooked or even soggy. So I avoided making them. But after a few tries, I realised, that they are so easy to work with. Also so much faster to check if they are done or not, than meat. The flaky flesh allows that. 

If you want it to be crispy on the outside, sprinkle with some flour or starch. It will pull out a little moisture from fish and form a really thin layer of batter, which will fry crisp in the pan.

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

Have you ever tried roasted garlic? Before trying these fish sliders, I added separate unpeeled garlic cloves to my roaseted veggies and they turned out o be the most delicios part of the meal.

So I decided to use garlic in a different way. Roast it and make it in a yummy sauce!

I noticed how people are roating whole garlic heads. So, I tried that. Just cut of the top of the garlic head, sprinkle a little oil over, wrap entirely into aluminium foil and roast until it’s soft and fragrant. One of the garlic heads fell apart while I was removing the top, but it roasted as well as the others. 

So, that’s it. The final fun part is squeezing the soft garlic out of the peel.

You can use roasted garlic in many ways. I promise, I’ll do more recipes with it, because it’s awesome!

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

I topped the fish sliders with roasted tomatoes. Again – a little oil, salt and pepper. Throw in the oven and forget about it for half an hour. They add sweetness to the sliders. Top with some mint – I used peppermint, but any would do.

I’m usually the one to complain about lack of crunchiness in burgers, but I’m so into this delicate fish, that I actually prefer not biting into anything hard and spoil the enjoyment 🙂 You can add some chopped nuts or seeds, of course.

Let’s go eat!

 

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Simple Fish Sliders with Roasted Garlic Sauce
Yields 8
Print
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Roasted garlic sauce
  1. 2 heads of garlic
  2. 1/2 cup crème fraîche or Greek yoghurt
  3. 1 1/2 TBSP lemon juice
  4. 2 tsp olive oil
  5. salt by taste
  6. black pepper by taste
Roasted tomatoes
  1. 120g cherry tomatoes (~2 cherry tomatoes per slider)
  2. 2 tsp olive oil
  3. salt by taste
  4. lack peper by taste
Fish
  1. 400 g white fish filet, cut into 8 square pieces
  2. 3 TBSP any flour
  3. 1 tsp salt
  4. black pepper to taste
Fish sliders
  1. 8 slider buns
  2. fried fish
  3. roasted garlic sauce
  4. roasted tomatoes
  5. handful mint
Instructions
  1. Preheat the oven to 200 °C.
  2. Roasted garlic sauce: Peel away the outer skin of the heads of garlic. Trim away about 0.5 cm of the top, so all cloves are exposed. Place the two heads on separate alluminium foils, sprinkle the exposed parts with olive oil and wrap in the foil entirely. Roast for 30 - 40 minutes until they are golden and soft.
  3. Roasted tomatoes: Cut cherry tomatoes in half, place them on a baking tray. Sprinkle with olive oil, salt and pepper. Toss around, to coat them entirely with seasoning. Reduce the oven temperature to 190 °C and roast for about 30 minutes, until they are fragrant and have srunk a little.
  4. Roasted garlic sauce: Squeeze out the soft parts of garlic into a food processor. Add crème fraîche or Greek yoghurt, lemon juice, salt and pepper. Blend until the sauce is smooth.
  5. Fish: On a big plate sprinkle the fish with flour, salt and pepper. Move them around the plate, so they get coated on all sides evenly.
  6. Over medium-high heat fry the fish on a tablespoon of oil, 3-4 minutes each sides, depending on the thickness.
  7. Asembly: Cut the buns in half, spread on the sauce, add one fish piece per bun, top with mint leaves and roasted tomatoes. Serve immediately.
Use Your Noodles https://www.useyournoodles.eu/
More delicious lunch ideas:

Pizza Stuffed Sweet potatoes

Sardine Pate + Wild Garlic Sandwiches

Turmeric Falafel Wraps

Teriyaki Eggplant With Plum Wine

Humble fish sliders with a little twist are the best way to treat your family!

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

Peach and Celery Ice Lollies

Refreshing fruity peach and celery ice lollies on sticks are always welcome at our house!

Use Your Noodles - Peach and Celery Ice Lollies

I bring you summer… on a stick. It’s not a joke!

I hope, wherever you’re from, you’re having a hot summer weather. It was crazy here over the last ten days. We’ve had all weather imaginable. Snow, sleet, fog, rain, sun, wind… We planned to escape to Sarajevo during the holidays, but it was covered with snow, so we’re saving the trip for warmer times. 

It took me about two days to get comfortable with doing nothing and switching to my off mode. But then it was actually kinda nice to lay back, watch some TV and not feel guilty, go walking in the snow and then biking to a nearby mountain the next day, watching the 1st of May bonfire, and squeeze in a little dance practice. It was all good 🙂

Refreshing fruity peach and celery ice lollies on sticks are always welcome at our house! Use Your Noodles - Peach and Celery Ice Lollies

Now, to the recipe already!

I remember having ice lollies in a long plastic wraps, when we were little. For the first few moments it tasted delicious and sweet, but then after we sucked all the juice out, we were left with a block of flavourless ice. How dissapointing! That’s not the case with this lolly – all flavour, no tasteless icy leftovers.

Use Your Noodles - Peach and Celery Ice Lollies

These peach and celery ice lollies are so easy to make and it’s a nice way to get yourself or the kids to eats more fruit. Cuz, who doesn’t like an icy treat, am I right?

The idea for this recipe actually came from my husband. He said, why not pair a fruit with some unexpected greens, like celery. So we did, and boy was he right. It tastes amazing! I’m not exaggerating. This combo works so well.

Give it a try!

All that’s required is to blend all the ingredients and pass the mixture thorugh a sieve, to give it the silky texture. Wait a few hours until the lollies set and you got yourself a fruity refreshment 🙂

Use Your Noodles - Peach and Celery Ice Lollies

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Peach and Celery Ice Lollies
Yields 6
Print
Prep Time
5 min
Total Time
6 hr
Prep Time
5 min
Total Time
6 hr
Ingredients
  1. 3 ripe peaches
  2. 25 g celery stalk, chopped
  3. 1/4 cup honey
  4. 1/2 cup water
Instructions
  1. Add all ingredients in a blender and mix until smooth.
  2. Pass the mixture through a sieve. Discard solids.
  3. Fill the molds up to 5mm from the edge.
  4. Freeze for at least 6 hours.
Notes
  1. Number of lollies depends on the size of the molds, this recipe yields 1 + 1/2 cups of silky lolly mixture.
Use Your Noodles https://www.useyournoodles.eu/
Also try these refreshing fruity recipes:

Spring Strawberry Layer Cake

Grapefruit-Lime Rosemary and Ginger Cocktail

Use Your Noodles - Peach and Celery Ice Lollies

Guinness Caramels With Salted Peanuts

St Patrick’s day is coming closer and we’re making yummy gooey Guinness caramels with salted peanuts. If you don’t know what to snack on while drinking beer – sweet or salty – you can have have both! 

Use Your Noodles - Guinness Caramels With Salted Peanuts

With St Patrick’s Day just a couple of days away I thought I’d share these gooey Guinness caramels with you. Before I decided I want to do something sweet with Guiness I’ve never made caramels before. Experimenting and lots of tasting has brought me to this amazing recipe.

Beer… A few years ago Slovenia has known mostly lagers. You could get Guinness and a couple of other non-lager beers, but that was it. Now it’s like spring here with new beers blooming all over the place. Which is kind of nice, because I was getting tired of the same old same old. Now there’s so much to choose from, but for these caramels Guinness is the right choice.

With the rich caramel flavour it enhances the sweetness of the caramels and adds just a little bitterness. Peanuts and salt add another layer and the saltiness bring out even more sweetness. I know it sounds strange, but caramels without salt don’t do it for me.

Use Your Noodles - Guinness Caramels With Salted Peanuts

Before trying for the first time I was a bit scared. I was sure I was going to fail. But making caramels is actually unbelievably easy. There’s not even any doing, there’s mostly waiting 🙂 So don’t be scared like me and go for it!

If you don’t have a clip-on candy thermometer I suggest investing in one, it’s not that expensive and candy-making will be so much easier and precise.

But if you don’t have one and still wanna make some delicious Guinness caramels you can do it without the thermometer and test if the caramels have reached the hard ball stage with the water test

Use Your Noodles - Guinness Caramels With Salted Peanuts

Now, let’s do this 🙂

Imaginary-glass-full-of-Guinness-caramels cheers!


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Guinness Caramels With Salted Peanuts
Print
Prep Time
5 min
Cook Time
55 min
Total Time
2 hr
Prep Time
5 min
Cook Time
55 min
Total Time
2 hr
Ingredients
  1. 2 cups / 0,44 l can Guinness
  2. 80 g butter, cubed
  3. 80 ml whipping cream
  4. 1 cup white sugar
  5. 1/2 cup unrefined sugar or brown sugar
  6. 1 tsp fine salt
  7. 100 g roasted and salted peanuts
Instructions
  1. Butter the sides and the bottom of a 25x18 cm (10x7 inch) pan and line it with baking paper.
  2. In a saucepan (2 l or more) reduce Guiness over medium-low heat to 1/2 cup. This will take about 30 minutes.
  3. Add butter and melt completely. Add whipping cream and sugar. Stir until well combined.
  4. Place in a sugar thermometer. Don't stir from this point on.
  5. Over medium-low heat cook until the temperature reaches somewhere between 118 °C and 121 °C (245 °F - 250 °F). This will take about 25 minutes or more, but keep an eye on the caramel all the time, because at the end the temperature will rise quickly.
  6. Remove from heat immediately.
  7. Stir in salt and peanuts and pour into the baking tray.
  8. Refrigerate for an hour.
  9. With a sharp knife cut into desired size pieces.
  10. Store at room temperature.
Notes
  1. Keep in mind that when the sugar starts heating it will expand to two or three times the volume, so adjust the saucepan size. But don't use a saucepan that's too large, as your thermometer will not be submerged and won't show accurate tepmerature. If you double the recipe, adjust the pan!
  2. I cut my caramels into 3 cm squares and wrapped them into 10x12cm baking paper pieces.
Use Your Noodles https://www.useyournoodles.eu/
Use Your Noodles - Guinness Caramels With Salted Peanuts

Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Fresh and healthy lunch with lots of colours to fill our daily rainbow – turmeric falafel wraps! And my favourite recipe for homemade wholegrain spelt tortillas!

Use Your Noodles - Turmeric Falafel Wraps

It’s March!!! Hmmm, it’s been March for more than a week, but my brain just grasped that.

Ah, I love March. Why? Because I start growing my veggies from seeds. I first tried it three years ago and  I produced some tomatoes, but the plants were looking a little sad and small. Last year, though, it’s been incredible. I’ve produced tooooo many tomato plants (not enough space in the garden) and added bell peppers and chillies. The summer was unbelievably sunny and warm and we had a gazillion of homemade tomatoes and chillies. No complaints here. I’ve grown bell pepepers in a container on my balcony near a lice infected parsley and cilantro, so imagine the dissapointment. Hopefully, this year the bell peppers will join the growing madness 🙂

Okay, now. Let’s get to the recipe!

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

I’m going double recipe today. Wholegrain spelt tortillas that you can use like regular white flour tortillas and a beautiful bright yelllow turmeric falafel.

What I love about these wraps – besides the obvious deliciousness 🙂 – are the colours. Colourful food makes me smile. If you like them use the sides that I used in this recipe or choose whatever coloured veggies you like. But choose a variety. Reds, greens, purples, yellows… Whatever you find, toss them in!

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

We’re making a tahini sauce to go with falafels. If you’re a dish washing maniac like me, stop right now! By dishwashing maniac I mean insanely washing every dirty dish that I see while I’m cooking. I hate washing dishes after the meal, I’m not crazy 🙂 My point was, there’s no need to wash the food processor after making falafels. Just add the ingredients for the sauce and the liquid will clean it up. Yep, we saved  a little time right there 🙂

 


Turmeric Falafel Wraps
Serves 4
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
For the falafel balls
  1. 2 cups cooked chickpeas
  2. 1 handful parsley
  3. 6 cloves garlic
  4. 1 small onion
  5. 2 tsp ground coriander seeds
  6. 1 tsp ground caraway seeds
  7. 1 tsp ground turmeric
  8. 1/4 cup olive oil
  9. salt to taste
For the sauce
  1. 1 handful parsley
  2. 4 TBSP tahini paste
  3. 4 cloves garlic
  4. 1/4 big medium-hot chilli
  5. 1/2 cup olive oil
  6. 2 TBSP lemon juice
  7. black pepper to taste
  8. salt to taste
To serve
  1. 1/4 medium-size red cabbage
  2. 1 big carrot
  3. big handful parsley
  4. 1 TBSP lemon juice
  5. 1/4 cup salted pistacchios
  6. medium-hot chilli slices to taste
  7. 8 wholegrain spelt tortillas (aprox. 15 cm)
Instructions
  1. If you are making homemde tortilla wraps (recipe below), make the dough beforehand and leave it to rest while you make the falafels.
  2. Falafel balls: Preheat the oven to 200 °C and line a baking tray with baking paper.
  3. Pulse all ingredients in a food processor untill well combined. It should have an almost creamy texture with some small crumbs.
  4. Divide the mixture in quarters. With slightly wet hands, form six balls from each quarter. Wash your hands if they get too messy, otherwise the mixture will start sticking to them.
  5. Place the falafel balls on the baking tray and bake them for 20-25 minutes or until just slightly golden. These falafels are very delicate, so treat them carefully.
  6. Sauce: In a food processor or a blender combine all ingredients and pulse until the mixture is smooth.
  7. Sides: Chop red cabbage and carrot into thin slices and drizzle them with lemon juice. Chop pistacchios and parsley coarsley.
  8. Wraps: Divide the dough into 8, roll them and cook them 30 seconds each side.
  9. Serve falafel balls with sides and tortillas while they are hot.
Use Your Noodles https://www.useyournoodles.eu/

Wholegrain Spelt Tortillas
Yields 8
Print
Prep Time
15 min
Cook Time
10 min
Total Time
55 min
Prep Time
15 min
Cook Time
10 min
Total Time
55 min
Ingredients
  1. 1 1/4 cup wholegrain spelt flour
  2. 1/4 + 1/8 cup lukewarm water
  3. 2 1/2 TBSP olive oil
  4. 1/4 tsp salt
  5. 1/4 tsp baking soda
Instructions
  1. Combine all ingredients in a bowl, then trasfer it to a flat surface and knead it for 5 minutes.
  2. Cover with plastic foil and leave it to rest for 30 minutes at room temperature.
  3. Divide the dough into 8 balls, flatten them with the palm of your hand and roll them out on lightly floured surface to 15-20 cm in diameter.
  4. Don't stack the rolled tortillas or they will get soggy.
  5. Brush off excess flour. Cook on a griddle or big pan over medium-high heat for about 30 second easch side. If flour starts to accumulate in the pan, wipe it off with a paper towel.
Use Your Noodles https://www.useyournoodles.eu/
 Need more ideas for colorful lunch recipes? Here they are:

Rainbow Cabbage Soup

Spicy Pea Soup

Millet And Carrot Salad with Creamy Almond Dressing

Turkish Chicken Feast

Use Your Noodles - Turmeric Falafel Wraps


PRINT THIS TURMERIC FALAFEL WRAP AND WHOLEGRAIN SPELT TORTILLA RECIPES AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Pumpkin Cupcakes with Cashew Cream Cheese Frosting

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews. 

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Pumpkin Cupcakes with Cashew Cream Cheese Frosting
Yields 12
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
PUMPKIN CUPCAKES
  1. 2 cups whole grain spelt flour
  2. 1 tsp baking soda
  3. 4 tsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1 tsp allspice
  6. 1 tsp ground cloves
  7. 1/2 tsp ground nutmeg
  8. 4 eggs
  9. 2/3 cups sugar
  10. 1/2 cup sunflower oil
  11. 2 cups pumpkin puree
  12. 2 TBSP lemon juice
  13. pinch of salt
FROSTING
  1. 2 cups pre-soaked cashews (at least 5 hours)
  2. juice of 2 lemons
  3. 1/2 tsp salt
  4. 6 TBSP honey
  5. 1-2 TBSP water
TOPPINGS
  1. pumpkin seeds
  2. lemon zest
Instructions
  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, sugar and sunflower oil on a medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 12 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt and honey and blend in a blender until it has a smooth cream like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.
Notes
  1. The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it's quite difficult getting a perfect smooth frosting
Use Your Noodles https://www.useyournoodles.eu/
Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

Pumpkin Cupcakes With Cashew Cream Cheese Frostin


PRINT THIS RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Pumpkin Cupcakes With Cashew Cream Cheese Frostin

 

Mini Pumpkin Pizzas

This are seriously delicious pizzas. Even though they don’t have any tomato sauce they are creamy and crunchy. And I’m loving the colours here. Colour means nutrients, right?

Use Your Noodles - Mini Pumpkin Pizzas

Last year I was vacationing in Italy a few times and I must say I fell in love with its people, food and beautiful sights. I was there before, duh (it’s our neighbouring country)! It’s just that my way of visiting a country has changed over the years. I used to travel in a rush, I had to see everything. I even felt a little dissapointed if I missed something out. During my travels I’ve realised that being a tourist shouldn’t mean, you’ve seen all the sights and been to all the places listed in your travel guide. It’s slowing down to have time to observe how people of other cultures interact, what they do, how they talk, what they eat, what they wear. It’s talking to locals and relaxing over a cold beer or a hot cup of coffee. It’s also seeing the nice places, but those that you really appreciate and will stick in your memory.

If I think of Italy and my travels there, I immediately think of pizza and pasta. I know, a cliche. But the fact is that although Italians have a lot of other thing to offer culinary-wise, pizza and pasta are the ones that stick out! You can’t miss those.

Mini Pumpkin Pizzas

Here in Slovenia, the pizzas in restaurants are full of different ingredients. They are totally different than in Italy. Good, but different. If I’m honest, I prefered the ones from Italy. They can make a simple pizza with tomato sauce only feel like you are in heaven. This pizza by the way is now my favourite kind of pizza!

Mini Pumpkin Pizzas

But enough about the Italian pizzas. I’m here to make a totally different pizza with all but the usual ingredients. This pizza does not have tomato or cheese. Think of it more like a winter comfort pizza. Instead of tomato sauce I’m using pumpkin puree flavoured with smoked paprika and oregano. The toppings are chard, chickpeas, capers, sesame, chilli pepper and lemon juice. I assure you these mini pumpkin pizzas are yummy.


Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Mini Pumpkin Pizzas
Serves 4
24 pieces of 10 cm pizzas
Print
Total Time
3 hr
Total Time
3 hr
PIZZA DOUGH (~400 grams)
  1. 3 cups wholegrain spelt flour
  2. 1 1/3 cup hot water (about 40 °C)
  3. 1/2 tsp honey or sugar
  4. 1 1/2 tsp instant yeast
  5. 1 tsp salt
  6. 2 TBSP olive oil
PUMPKIN SAUCE
  1. 2 cups pumpkin puree
  2. 2 tsp smoked paprika
  3. 2 TBSP dried or fresh oregano
  4. salt
  5. black pepper
TOPPINGS
  1. 12 chard leaves (only greens not stalks)
  2. 3/4 cup cooked chickpeas
  3. 1/4 cup salted capers
  4. 3 TBSP sesame seeds
  5. 1/2 big medium-hot chilli, sliced thinly
  6. 1 or 2 lemons, cut into wedges
Instructions for the dough
  1. Put the flour in a bowl and make a well in the middle. Pour hot water in the well, add honey and dissolve it in the water. Add yeast to the water and dissolve it.
  2. Then start incorporating flour little by little, until the mixture has the consistency of a soft yoghurt (note: not all the flour, just a few tablespoons). Cover the bowl with a cloth and leave in a warm place for 15 minutes, or until the mixture starts bubbling and rising.
  3. Then add salt and oil and start stiring with a wooden spoon from the center and slowly incorporating the rest of the flour.
  4. When the dough stops sticking to the spoon, start kneading in the bowl with your hands.
  5. As soon as your dough starts coming together and you've use almost all the flour, you can transfer the dough to a smooth surface. Knead the dough for 10 minutes. If the dough sticks to the surface add a little remaining flour from the bowl. If it does not stick, it is not necessary to add more flour. Because all flours are a little different you might end up with a bit flour left, or you have to add a bit more (but not more than 1/4 cup).
  6. Take another bowl and coat it with oil, then transfer the dough into this bowl and turn it around, so all the sides of the dough are oiled. Cover the bowl with a plastic seal or a plate. Leave it to rise in a warm place for about 1 - 2 hours until it has it is double the size.
  7. When it has doubled, punch it to push the excess air out and knead quickly (only a few kneads). Cut the dough first into four, then into two, then into three. You should end up with 24 tiny dough balls.
Instructions for the pizzas
  1. Roll every ball of dough into circles about 10 cm wide. You can use a rolling pin or the palm of your hand.
  2. Lightly flour the surface and place the pizza circles on it. Cover with a cloth or plastic foil and leave to rise for 30 minutes.
  3. Preheat the oven to 220 °C. Leave the baking tray in the oven, so it also gets heated.
  4. Meanwhile combine the pumpkin puree, smoked paprika, oregano and salt and black pepper by taste.
  5. In a pan boil the water, add the chard leaves and cook for 1-2 minutes. Take out of the water and cut into smaler pieces.
  6. After 30 minutes take out the tray, cover it with baking paper and place pizzas on the paper.
  7. Spread the pumpkin puree over the pizza (about 1 TBSP per pizza), top with chard, chickpeas and capers.
  8. Return the tray to the oven and bake for 10-12 minutes. The dough should be soft on the inside, but crispy on the outside.
  9. When it is baked, take out of the oven and top with slices of chilly and sesame seeds.
  10. Serve with wedges of lemon, so everyone can add as much lemon juice to the top as they want.
Notes
  1. If you can't get all 24 pizzas in the oven at once, don't worry, bake it in two or three bathces. The remaining flattened dough will wait until the pizzas are done, nothing wrong with that. When the first batch is done, remove the baked pizzas from the tray and repeat from number 6 (Instructions for the pizzas).
  2. Simple way to make your own pumpkin puree is to cut the pumpkin in half. Season with a little oil, salt an black pepper and bake at 180 °C until the pumpkin is tender (30 minutes to 1 hour depending on the size of the pumpkin). Then blend.
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Mini Pumpkin Pizzas


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Mini Pumpkin Pizzas

Use Your Noodles - Mini Pumpkin Pizzas