Food & Home Entertaining
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Pizza cones<br />
Pizza, in the form of a cone, is officially a thing! What could be better than a pizzadough<br />
cone filled with melty cheese and your favourite toppings (or, now, fillings)?<br />
We can report that, although a little unorthodox, this is a trend that’s hard to beat –<br />
try making these as a snack for your next winter drinks party... they’re ideal to eat<br />
with a glass of red wine in your other hand!<br />
Makes 5 pizza cones EASY 40 mins +<br />
45 mins, to prove<br />
THE FLAVOUR COMBINATIONS<br />
200g cake flour<br />
125ml (½ cup) warm water<br />
5ml (1 tsp) instant dry yeast<br />
7,5ml (1½ tsp) sugar<br />
pinch salt<br />
tomato paste, to brush<br />
300g mozzarella, grated<br />
10 slices prosciutto<br />
olive oil, to drizzle<br />
salt and freshly ground black<br />
pepper, to taste<br />
fresh basil leaves, to garnish<br />
HOW TO DO IT<br />
For the pizza dough, combine the<br />
1 lour, water, yeast, sugar and salt in<br />
a medium bowl. Bring together to form<br />
a soft dough, turn out onto a loured<br />
surface and knead until the dough<br />
is smooth and elastic, 3 minutes.<br />
Transfer to an oiled bowl and set aside<br />
in a warm place to prove, 45 minutes.<br />
2<br />
Preheat the oven to 220°C. Grease<br />
5 metal cones, or foil around<br />
5 ice-cream cones. Roll out the dough<br />
on a loured surface into a rectangle<br />
– the dough should be 1cm thick.<br />
Cut into 5 strips and wrap around<br />
the cones, starting at the base of<br />
the cones and pinching the dough<br />
together to secure. Place the cones on<br />
a greased baking tray and bake in the<br />
oven until cooked through and golden,<br />
about 30 minutes. Remove from oven,<br />
but leave the oven on.<br />
Allow the cones to cool a little, and<br />
3 remove the metal- or foil-wrapped<br />
cones from the dough cones. Arrange<br />
the cones in ovenproof jars on a<br />
baking tray (to keep them upright).<br />
Brush the insides of the cones with<br />
tomato paste, then ill with grated<br />
cheese and prosciutto, before drizzling<br />
with olive oil and seasoning well to<br />
taste. Bake in the preheated oven<br />
for a further 20 minutes or until the<br />
cheese is melted and bubbling. Serve<br />
garnished with fresh basil leaves.<br />
2016. KAMERS<br />
Cape Town.Astheoriginal<br />
1–5June<br />
innovators of large-scale<br />
pop-up creative trading spaces in SA, KAMERS<br />
is inspired by the explosion of design, craft and<br />
food-makersmarketsacrossthecountryand<br />
are committed to pushing the KAMERS magic<br />
evenfurther.PayR70atthedoor,orbuytickets<br />
at plankton.mobi – R50 general entrance, R100<br />
for a ive-day pass, and R50 for students and<br />
pensioners. kamersvol.com<br />
10 –19<br />
June 2016. Hermanus<br />
FynArts. Over a weeklong<br />
cultural feast in<br />
theHemel-en-AardeValleyinHermanus.<strong>Food</strong>,<br />
wine,musicandartallsharecentrestage<br />
atthismust-attendevent–expectariveting<br />
programmeofdiners,tastingsandpairings,<br />
exhibitions, concerts, talks, workshops... you<br />
name it! Visit hermanusfynarts.co.za for more<br />
info. Tickets available at webtickets.co.za.<br />
Sprinkle, sprinkle, little jar<br />
Cape Treasures, ‘people with a real love for food’,<br />
carefully select the ingredients for<br />
their spice range,<br />
to ensure these<br />
products are made<br />
with as much love<br />
and integrity as their<br />
lavour-illed jars.<br />
Certiied by Fairtrade<br />
International, Cape<br />
Treasures offers<br />
smoked seasonings,<br />
hand-harvested sea salt<br />
by Khoisan Natural Salt (see page 27),<br />
along with beautifully blended mixes for<br />
lamb, poultry, seafood and more. Available<br />
from turqle.co.za and feastfoodmarket.co.za,<br />
as well as at KAMERS Cape Town from<br />
1 – 5 June (see ‘Dates for the diary’ alongside).<br />
cape-treasures.com<br />
16 JUNE 2016 foodandhome.co.za JUNE 2016 16
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