Hand held pizzas. Fantastic for kiddies. But I have a secret for you. This new craze of pizza cones, it’s not just for children. We tested it out with 3 grown up recipes and 3 grownups (debatable…)
We considered our chosen fillings to be awesome. Something from the Gods. So, we gave them Godly names. Seems only right.
The Demeter: Goddess of Agriculture (Duh-mee’-ter). She’s quiet and content as long as the farmers are happy and the crops are growing. Spread with pesto, and stuffed with feta cheese, chicken, tomatoes and pinenuts
The Hephaestus: God of blacksmiths and fire (Huh-fess’-tus). He’s a big ugly (bless him) but he is good with his hands (not to be sniffed at). Spread with a rich red tomato sauce, and stuffed with salami piccante, Iberico bellota, slices of fresh red chilli and mini mozzarella balls and Parmesan (to cool the fella down).
The Poseidon: God of the Sea (Po-sigh’-dun). He can be a bit of a stink (Mr moody) but he’s also pretty cool (makes horses out of sea foam). Spread with rich oregano tomato sauce, and stuffed with tuna, strong cheddar, mini mozzarella balls and Parmesan.
For your grownup pizza cones the first thing to do is crack open a packet of pizza dough (proper grownups will make their own at this point). My pizza cone kit came this week. I got mine from amazon.
On a floured surface roll out your dough to about 4mm in thickness. The pre-made dough I bought says it will make 2 pizzas, but it actually is enough for 3 pizza cones (just roll out the cutoffs for the last one).
Now, turn over the cut shapes so the floury side is up. Next wet the edges that will join together with a little water.
Now fold the dough over in 1/2 and seal the edge by running the crimper along it gently. Hopefully the extra flour will prevent it sticking quite so much.
Carefully slip the dough onto the pizza cone form and leave to rest. The instructions suggest 15 minutes, but mine shrunk back whilst cooking a little, so next time I’d rest it for 30 minutes.
Meanwhile, get all your toppings ready for your Pizza (Cone) Party. Don’t forget grater, scissors etc. Oh, and switch your oven on to 200C.
Make some sauce by warming some passatta, adding salt, pepper and what ever you like – flakes of dried chilli, dried herbs, fresh bay leaves, for a meat feast start by lightly frying some garlic and pancetta.
Now, 30 minutes may have passed so place your cones in the oven. The instructions say for 6-7 minutes. Mine took almost double that. What you are looking for is for them to look lightly golden brown.
Once out of the oven let them cool for a few minutes to toughen up before releasing them from the form. Place the cone in the pizza cone stand and get filling!
First of all slather in your pizza sauce. Hubby will demonstrate by making The Hephaestus.
Then start adding the filling. Hubby pasted his Iberico ham around the edges ‘…to prevent leakage’, he suggested.
Time to use the scissors and add more fresh red chillies.
Keep adding all the ingredients so they are spread throughout,
until stuffed to the brim. The pizza fillings will settle a little during cooking so, the advice here is, stuff a little more for a fuller cone.
It got very hands on and we all enjoyed doing our own.
Ready for the oven.
It’s a really social and fun way to have dinner, we all stood around the kitchen island, chatting while busily preparing our food.
They were green with envy at my Greek affair. Well, ok they weren’t, they were perfectly happy with theirs…
When they are all ready pop into the oven for about 8 minutes – they should be golden and bubbly.
Well, the others bubbled, but mine The Demeter was still quiet and content and was just browned off a little. Classy little Goddess.
I think it’s important to finish off with an ice-cream cone. A Zeus like mountain of ice-cream in a cone. Just keeping to the theme peeps.
If pizza is your thing try my Slutty Brunch Pizza it’s as easy as anything!