An inside job on the pizza

Sick, tired and inspired. It’s an awkward combination. It’s been a long way with sick kids, a cranky Mummy running on too little sleep and too much caffeine, a stressed Daddy who was several hours late going in to work (doe to aforementioned sick kids) and all round one of those days where pretty much everything that could go wrong, did go wrong and then some. But despite it all I have been inspired this past week by the blog of a friend involved in the The Virtual Vegan Potluck who cooked a glorious Serendipitous Stromboli and today was the day for my tweaked up version thereof.

We try to cook all breaded foods with sourdough yeast rather than conventional yeast. The souring time that’s involved removes much of the phytic acid that is found in grains like wheat etc and it means I am able to tolerate wheaten products so in order not to enjoy my meal tonight and then suffer through remorse tomorrow I make up a sourdough pizza dough recipe from the GNOWFGLINS sourdough e-book instead of the dough Narf7 made for her Stromboli  I also tweaked our toppings, catering for 3 small children and for what I had in the pantry. Here’s the photos of my Stromboli.

Dough, having soured for about 6 hours near Ignisa (the warmth speeds up the souring time) and spread with homemade tomato paste

Dough, having soured for about 6 hours near Ignisa (the warmth speeds up the souring time) and spread with homemade tomato paste

With sliced onion and ham on top

With sliced onion and ham on top

With home bottled (canned) pineapple

With home bottled (canned) pineapple

And some grated tasty cheese (it looks messy as I had started to fold it up then unfolded t for the photo).

And some grated tasty cheese (it looks messy as I had started to fold it up then unfolded it for the photo).

Folding it all up

Folding it all up

Folding it all up

Folding it all up

Both sides folded in and the ends tucked in too. I lined a slice tray (our baking trays are too big for Ignisa) the put the tray on top then turned the whole lot upside down. Some diagonal slices for prettying it up and a little bit of grated cheese that I had left over.

Both sides folded in and the ends tucked in too. I lined a slice tray (our baking trays are too big for Ignisa) the put the tray on top then turned the whole lot upside down. Some diagonal slices for prettying it up and a little bit of grated cheese that I had left over.

Ignisa's firebox burning away merrily cranking up the oven temperature.

Ignisa’s firebox burning away merrily cranking up the oven temperature.

Buon appetit! Tasted fantastic even if I do say so myself.

Dinner is served. Tasted fantastic even if I do say so myself.

A photographer I am not, so sorry about the crappy photos but hey, I actually remembered to take them this time. 😉 And sorry too for the lame pizza joke too. 😛