Boboli Recipes

BEST BOBOTIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
• Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven 1 hour.
• While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
• Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

BOBOTIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
• Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
• Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
• For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

BOBOLI PIZZA CRUST

Steps:

• In a bowl, dissolve the dry yeast in 1/4 cup warm water (105 F is a perfect temperature) with 1 teaspoon sugar; let sit for 5-7 minutes, or until foamy.
• Add in the rest of the ingredients; mix well.
• Turn out on board and knead for 10 minutes.
• Place back in bowl, covered with a damp towel, and let rise for 34-40 minutes.
• Divide dough into 3 parts, and place in 3 olive oil-coated pizza pie pans; dimple dough with fingers.
• On top of dough, sprinkle a very small amount (approx 1/8 tsp each) of the following ingredients: Kosher salt, fresh ground black pepper, chopped rosemary OR thyme.
• Let dough rise 50-60 minutes.
• Bake at 350 degrees for 25 minutes.
• The baked crusts can be frozen and reheated at a later time.

BOBOLI PIZZA CRUST CLONE

Steps:

• Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.
• (put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.
• When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.
• Bake 5-10 minutes at 450 F until light brown.
• Cool.
• Wrap tightly in foil and freeze.
• (or use).

BOBOLI PIZZA

Steps:

• Preheat oven to 400 degrees.
• Place crust on a slightly greased baking sheet or pizza pan.
• In a small bowl, combine the oil, pepper, and garlic.
• Brush generously over the crust.
• Scatter the tomato, oregano, and cheese onto the crust.
• Bake at 400 degrees for 10-15 minutes, or until the cheese melts.

GARLICKY EGGPLANT, TOMATO AND BASIL BOBOLIS

Steps:

• Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.
• Place 2 large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer Bobolis to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges. Reassemble on platter and serve.