What a week! It’s been a busy one, a bittersweet one at that. I left a job and then acquired a sparkly new one that I am unbelievably excited about. I spent some much needed quality time with Chris and our families, eating lots of a good food and sipping a cocktail or two. We made our first ever roast in our new apartment (sweet potato and mushroom wellington!) We went to the cinema twice. I made lemon curd for Easter breakfast and instead of chocolate, I received a bottle of Raspberri Absolut to add to our cocktail collection (drinks cabinet, I am coming for you!!)
Last Friday saw the beginning of our bank holiday weekend. I was working but I came home to a fresh batch of pizza dough that Chris had made during the day. The very same day last year we were cocktail-ing and dining at the amazing Neighbourhood in Copenhagen. If any of you ever take a visit to the most beautiful city ever then I 100% recommend this place, it was perfect. We miss it so much and there isn’t a day that goes by that we don’t reminisce, so it only made sense that we celebrated with pizza and drinks.
Smashes are one my favourite types of drink because you can really get the most out of the fruit, flavour wise. This one combines strawberries and gin and a little basil thrown in there for good measure. It’s lovely and fresh, perfect for the warmer weather we’re finally starting to catch a glimpse of.
As for the pizza, can you really go wrong?! Chris will make it every week and it’s easily our favourite meal. You can be as adventurous as you want to with flavours, sometimes we like the classic cheese and tomato and other times we throw on some olives, mushrooms and some leafy greens. However you have it, pizza is always a great shout.
for one cocktail
- 2 oz gin of your choice, I used Bombay Sapphire
- 6 small strawberries, hulled and quartered (plus more to garnish your glass)
- tonic water
- 3-4 leaves of basil
- ice, lots of
- Top your glass with loads of ice and throw in your basil
- In a jar/ cocktail shaker mash together the strawberries and gin (not so much that it turns into a pulp)
- Pour this into your glass and top with tonic water
- Give it a stir and then add some extra chopped strawberries to garnish.
for the dough
- 375g 00 flour
- 7g dried yeast
- 200ml warm water
- dried herbs/ chilli flakes, optional
for the topping
- tomato sauce, homemade or out of a jar. we use Loyd Grossman pasta sauce (tomato & red wine has been my favourite so far)
- vegan cheese, we use Sainsburys vegan grated cheddar
- olives, sliced mushrooms, peppers, spinach, basil etc etc
- Sift the flour into a large bowl with the yeast and slowly add the water bit by bit, kneading as you go. Add more water if need be.
- Knead into a ball and cover. Chris usually makes it advance so we can leave it to sit anything up to 4 hours but if you don’t have that time then cut it short. The longer you leave it, the ‘doughier’ it’ll become.
- Preheat the oven to 180C
- When ready to cook, roll the dough out. We have a pizza pan but if not roll it out into a quite a large circle.
- Top with the sauce, all your toppings and then finally the cheese.
- Cook for 25-30 minutes. Ours turn out massive so they take longer to cook.