Surrey Homes | SH37 | November 2017 | Gift supplement inside

Food
Pick mix &
When Philip Dennhardt decided to start
making handmade pizzas in the woodburning
oven at Ballymaloe Cookery School in County
Cork, Saturday Pizzas was born. Since then this
once-a-week event has become so popular that
diners have queued out the door just to get
their hands on one of Dennhardt’s creations.
Here, he shares three delectable recipes that
are bound to appeal to every appetite.
Recipes: Philip Dennhardt & Kristin Jensen
Photographs: Mowie Kay
Styling: Emily Kidd, Maud Eden & Jo Harris
Pancetta with Tuscan kale, Parmesan and chilli oil
Makes enough for 2 x 25 cm (10 in) pizzas
One of the best things about working from the Ballymaloe
Cookery School is being able to source fresh produce from
our own 100-acre organic farm. It’s an incredible luxury to be
able to choose ingredients from whatever is ripe and ready to
be harvested. Tuscan kale is one of the vegetables that thrives
almost all year round in the glasshouses. Also called cavolo nero,
do snap some up when you see it. Regular curly kale works on
this pizza too, but needs a bit longer in the oven to wilt down.
2 balls of pizza dough
(recipe on page 147)
160ml (⅔ cup) tomato
sauce (recipe on page 147)
a few stalks of Tuscan kale
or curly kale
2tbsp olive oil
250g (2 cups) grated
mozzarella
100g (3½ oz) pancetta,
either thinly sliced or cut
into lardons
2-4 tbsp finely grated
Parmesan
2-4 tbsp chilli oil
fine sea salt and freshly
ground black pepper
surrey-homes.co.uk
124