Radschool Association Newsletter - Vol 6
31 Aug 2000
Page 10

Pizzas and stuff.

Aunty Freda
We hope you enjoyed your bar-b-q pizza from last issue. This time we’re going to make everyone’s favourite, the Supreme. Once again, all the flavour is in the sauce, get that right and you’ve got a great pizza. Fortunately, this time there is a sauce already made, we don’t have to make our own, though, it is a little hard to get. The one I recommend is Raguletto Professional Primavera sauce, which is a blend of tomatoes, mushrooms, zucchini and capsicum.

This sauce is made for the professional caterer, and is not available to the general public. You can’t buy it at your local supermarket (don’t know why not) so you have to get it from places like Campbell’s Cash and Carry, David’s Wholesalers, John L Lewis etc-but it’s definitely worth the effort. Apart from being a very good pizza sauce, it is fantastic as an ingredient in savoury mince dishes (see recipe later) or as a straight pasta sauce or it can be used in lasagne. Once you’ve tried it you’ll find you’ll always have a bottle or two in the pantry. If you just can’t get it, try Raguletto’s Napolitana tomato, onion and garlic pasta sauce-you can buy that from any supermarket, and it’s second best. But back to the pizza. For the supreme you’ll need the following:-

  • Pizza base,
  • Raguletto sauce,
  • 70gr diced bacon (it’s got more flavour than ham),
  • 1/4 green capsicum, slice thinly then cut into small pieces,
  • 1/4 red capsicum, cut the same as the green,
  • 1 medium white onion-sliced into thin rings,
  • 6 thin slices Hans pizza salami-cut into 1/4’s,
  • 15 thin slices Hans Peperoni Salami
  • 10gr sliced black olives (fresh from the deli-not bottled),
  • 100gr mushroom bits and stems-dried on paper towel,
  • Tiny bit jalapeno-dried on paper towel, (don’t use too much-they’re very hot),
  • Perfect Italiano Pizza Plus shredded cheese.
Prepare the pizza base the same way as we did when making the bar-b-q pizza. Spread about 2-3 tablespoons of sauce over the pizza base, then lightly sprinkle a layer of cheese over the sauce.

Next add the bacon, the green capsicum, onion rings, salami, red capsicum, mushroom, peperoni, black olives, jalapeno, spreading the ingredients evenly over the base. Then top the lot with about 1½ handfuls of cheese, remembering not to use too much as it acts as an insulator and stops the ingredients underneath it from cooking.

Pop the lot into a pre-heated oven at 2000C for about 10-12 minutes, or until the cheese has melted and the base has gone a golden brown, and voilà-a perfect Pizza Supreme.



Overheard in a Leagues Club:- "I don’t think I’ll ever get married again, I’m just going to find a woman I don’t like and give her a house."
Two small boys were in their bedroom one night. The 10 year old said to his 6 year old brother: "Bobby, I think it’s time we started to swear, when we go down to breakfast tomorrow let’s start". "Ok Johnny" said his younger brother. Next morning they were at the table and their mum asked Johnny what he’d like for breakfast. "Damned if I know" he said, "I think I’ll have those blasted Coco Pops". Whack!, and young Johnny goes spinning across the floor, gets up crying, and runs off to his bed room. "Now young man" his mum said sternly to Bobby, "what will you have for breakfast?". "Shit!" said Bobby, "I dunno mum, but I’m damn sure I’m not having those bloody Coco Pops!"
Savoury mince. This is a very tasty dish which is very easy to make. You’ll need:-
  • 500 gr beef mince,
  • 400gr can tomatoes, 1 cup water,
  • 1 cup Raguletto Primavera sauce,
  • 1 large onion-sliced into rings,
  • 3 tablespoons Worcestershire sauce,
  • 1 teaspoon minced garlic,
  • 1 tablespoon mixed herbs,
  • Small carrot (grated) & 1 cup peas,
  • 2 cups Penne (or you can use shells or whirls),
  • Pepper and salt to taste.
Brown the mince and the onion in a large pan. Add all the other ingredients, bring to the boil, simmer uncovered for about 20 minutes-stirring often. While the mince is cooking, boil the Penne (or your substituted pasta) in salted water for about 15 minutes, then strain it immediately.

Place the required amount of pasta into a deep serving plate, top with the mince, and (if desired) top with grated parmesan cheese. Serve with thick fresh "buttered" bread.

Delicious!

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