Tag Archives: capers

Delicious Salami Pizza

I love pizza, and I love homemade pizza because I can make it exactly how I like it. I love all things salty, and this is a salt lovers pizza – anchovies, capers, olives. Seriously, does it get any saltier! The best thing about pizza is that you can top it with anything you like. Change-up the toppings until you have your perfect pizza.

The last time I made this pizza was a month ago while we were sailing through Indonesia. Sailing through Indonesia during the Coronavirus Pandemic was an experience I won’t be forgetting soon. Not all good – gunshots fired in warning, but not all bad – swimming with a wild dugong. Click here to read my story.

Pizza salami olive cape and anchovies

Ingredients

For the base

  • Olive oil, to grease
  • 250ml (1 cup) lukewarm water
  • 1 tsp sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 450g (3 cups) plain flour, sifted
  • 1/4 tsp salt
  • 1 tbs olive oil

Topping

  • Homemade pizza sauce*
  • 1 onion, thinly sliced 
  • 4 – 8 anchovies, roughly chopped 
  • 1 Capsicum sliced
  • 2-3 Tablespoons sliced olives 
  • 1-2 Tablespoons of capers
  • 16 – 20 slices of Salami
  • 400g grated cheese (pizza mix is delicious)
  • Dry Italian herbs and chilli flakes
    • amounts are a rough guide only

capers, capsicum

Method

Preheat the oven to 220°C. Brush two or three 25cm pizza trays with oil to grease. (I used 3 oven trays and got yummy thin crispy bases).

Mix the sugar and water in a jug or small bowl. Sprinkle the yeast on top and place it in a draught-free place for five minutes, until bubbles form on the surface.

Put the flour and salt into a large mixing bowl. Add the yeast mixture and the oil. Mix well with a spoon until blended. Dump the mix onto a floured work surface and knead for six minutes.

Divide the dough into 2 or 3 pieces and cover and rest for five minutes. Now is a good time to prepare your topping ingredients.

Roll each dough portion out. Use your hands to stretch the dough gently. Line the greased pizza trays with the dough, pushing the dough to the edges of the trays. Spread the bases with pizza sauce, and top with onion, anchovies, olives, capers, capsicum, salami and cheese. Sprinkle with Italian herb and chilli flakes. 

Bake in preheated oven, at 220c for 8 minutes or until cheese is bubbling on top and base is crispy. 

* I make pizza sauce with a tin of chopped tomatoes, tomato paste, garlic, pepper. 

* Another delicious alternative to pizza sauce is using sun-dried tomato pesto for the base. This pesto is a delicious option!

Like this recipe? Please share or pin using the image below, thank you!

#pizza #salami #anchovy #chilli #olives #capers

Eggplant Mini Pizza

It is hard to cut back on processed bad carbohydrates such as white flour when you absolutely love pizza! I know there are stacks of recipes using cauliflower or almond meal as the base, but I wanted something even easier to throw together. Eggplant turned out to be the best base for a low carb pizza, in my opinion. Quick and easy to prepare and lovely creamy texture that complements all the other ingredients. I ended up with all the flavour of my favourite pizza without the empty calories from the flour base.

For me, a pizza just isn’t a pizza without anchovies! The following recipe does not have measurements, simply top your eggplant with your favourite toppings.

Eggplant pizza #lowcarb #keto #flourless #recipe

Ingredients

Large eggplants, sliced to make rounds
Pizza sauce (I made mine with a tin of tomatoes, garlic, tomato paste, a little stock, salt, pepper and mixed Italian herbs)
Cheese, grated ( a mix of mozzarella and cheddar)
Anchovies, roughly chopped (I cut mine so I can spread them around the pizza; I love a taste of anchovy with every bite)
Capers, whole or roughly chopped
Olives, sliced
Onion, finely diced
Ham
Chilli flakes
Cracked black pepper
Italian herbs

egglant pizza #lowcarb #flourless #pizza #keto #recipe

Method

Sprinkle the eggplant with a little salt and leave for 10 – 20 minutes. I do this to remove some of the excess water from the eggplant. Rinse the salt off and pat dry with a paper towel.

Preheat oven to 200C. Spray an oven tray with oil, place the eggplant slices on the tray and bake for 10 – 15 minutes. Remove from the oven.

Top the eggplant slices with pizza sauce, ham, olives, capers, anchovy, onion and cheese. Then sprinkle with chilli flakes (if you like it spicy), little black pepper and Italian herbs.


TourRadar

Place the tray under the grill or back in the oven to melt the cheese and heat the toppings.

Once lightly brown or cooked to your liking, serve it up with a nice green salad.

It is unlikely you can eat this pizza with your hands; however, you will definitely cure your pizza craving!

Like this recipe? Please share or pin using the image below, thank you!

eggplant pizza #lowcarb #keto #flourless #recipe

Travel Insurance

Do you have insurance organised for your travels? Take a look at our Travel Insurance page to get a quick quote! I just booked travel insurance with World Nomads again and it always impresses me how quickly I get the quote, and in fact, the entire process, from quote to policy in hand, only takes minutes. Furthermore, you can book when you are already overseas, as I did this time!

Tapenade

I made a double batch of tapenade to have on hand when we sailed from Langkawi to Phuket. As we were island hopping, we were often at our destination in time for lunch. Our lunches, for this trip, consisted of Chinese tea eggs, salami, smoked duck, pickled vegetables, tomato, cucumber, cheese, crackers etc…. and this yummy tapenade!

tapenade6

I love the saltiness of tapenade… it has all my favourite ingredients in this one little dish. I keep my tapenade a little chunky. Of course, you can puree it to make it more spreadable.

Ingredients

2 jars of pitted black olives (345g jars – drained weight about 170g)
2 cloves of garlic
2 Tbs of capers
1-2 fillets of anchovy
1 tsp lime juice
5 Tbs of olive oil
1 Tbs chopped basil

Tapenade&Crackers

Method

Rinse the olives and place in a food processor. Add two tablespoons of drained capers, the anchovy and the lime juice. Start blending the ingredients for a minute. Then gradually add the oil as you continue to blend the ingredients. Stop the food processor when you have the consistency you want. I then stir in the basil and store in glass jars in the fridge.

Sharing is caring! If you liked this recipe share with friends on social media, and don’t forget to pin it! Thank you!

Delicious Tapenade with black olive, anchovy and capers


Tourradar

Marlin fettuccine with Cherry Tomatoes and Capers

This pasta meal was another simple way we enjoyed the marlin we had ample supply of.

While the fettuccini was cooking, I simply sautéed baby capers, finely diced capsicum and garlic in olive oil. After a few minutes I added halved cherry tomatoes and the diced marlin and cooked for a further few minutes until the fish was cooked through but not over done.

Getting ingredients ready for the pasta

To serve I topped the fettuccine with the marlin and tomato, garnished with sliced spring onions and drizzled with a little olive oil. Simple and delicious.

Delicious pasta with marlin, tomato and capers

Mackerel Cutlets with Tomato, Olive and Caper Salsa

Mackerel Cutlets with Tomato, Olive and Caper Salsa

This meal was made with a fresh catch while we were anchored at Hope Island, on the Great Barrier Reef. It was  a few days out of Cairns  and we still had some fresh vegetables from our shopping trip that we needed to use. The green beans were on their last days so, as it often happens on a boat, what we decided to cook for dinner was determined by the veg we had and what needed to be eaten first.

Dwayne caught, cleaned and cut the spanish mackerel into cutlets. He then  barbequed the cutlets while I made a salsa.

Mackerel Cutlets with Tomato, Olive and Caper Salsa made with this fish caught in QLD

For the salsa I diced tomato, kalamata olives, red onion, anchovy, chilli, capers and added a little olive oil.

Mackerel Cutlets with Tomato, Olive and Caper Salsa

The beans, which were begging to be cooked, were blanched in boiling water for a minute or two and set aside. I sautéed a little garlic in butter and tossed the beans and some chopped pistachio nuts through it.

Mackerel Cutlets with Tomato, Olive and Caper Salsa

We enjoyed a delicious meal of BBQ mackerel topped with the salsa and served with the beans on the side. We love mackerel… don’t think we’ll ever get sick of it!