Introducing Zoitsa Homely Produce’s delicious and delectable Pizza Seasoning
I’m pretty certain most of you won’t believe me when I say this, but I really don’t like pizza. What’s wrong with me, right? I know that when I make my home made pizzas, I love them and I will eat it all up, but store bought pizza shop pizzas just don’t do it for me.
I find them slopped together with way too many toppings, slathered with a ton of tomato paste/sauce and tasteless cheese. In my mind a pizza needs a little bit of topping, freshly grated cheese (if you’re unaware pre-shredded cheeses are coated with anti-caking agents YIKES! GROSS!).
Store bought pizzas need some more BOOM in them. All I can really taste usually (and depending on the flavour of the pizza) is oregano. Now as a Greek I love a good oregano, but it needs more seasoning, more zest, more punch, more flavour, more smells. For me, the smell of food is what gets me turned on about eating. First the smell, then the visual and then the taste. Our senses pay a major role in what we eat.
I prefer to make our pizzas with home-made pizza dough but have used store bought pizza bases when I have been time poor. Our family and friends tell me that I make the most amazing pizzas. The secret to my pizza has to be our Pizza Seasoning.
Our Pizza Seasoning is packed with oregano, basil, dehydrated onion flakes, garlic powder, thyme, fennel, paprika and a touch of chilli flakes. We add no salt in this blend as these herbaceous flavours season a pizza to perfection. My thoughts are that hams/salami/pepperoni/cheeses are adequately salted so why add more salt?
I also add 2 tablespoons to my fresh dough and knead it in to add a bit more flavour to the dough. I also use this seasoning when I am making home made pizza scrolls (for school lunches). It takes the taste of pizza and pizza scrolls up a billion notches. I have also used in my bread dough all the time to give my plain bread a bit of a spark.
All our ingredients are Australian grown and manufactured EXCEPT for the oregano. I much prefer using imported Greek oregano. Greek oregano tends to be more “earthy” and they say that it is more savoury as opposed to your everyday oregano. It’s also what I have grown up with and I find the flavour full bodied and dominate.
All you need is a tablespoon (or more should you wish) sprinkled on top of your pizza then pop it in the oven and let the magic happen.
As always, this seasoning blend can be made to special requirements. Just drop us an email and I can adapt to your liking.
From our kitchen to yours!
Bon Appetit
