1 1/2 cups bread flour (all purpose flour works too)
3/4 teaspoon yeast (instant yeast or active dry yeast)
3/4 teaspoon sugar
1/4 teaspoon salt
up to 2/3 cup warm water (120-130° F for instant yeast or 110-120°F for active dry)
1 Tablespoon olive oil
2/3 cup pizza sauce
4 ounces part-skim mozzarella cheese, shredded
about 20 slices reduced fat turkey pepperoni
Place the flour, yeast, sugar & salt into a mixing bowl.
Add warm water and oil slowly until dough forms a mass (you may not need all the water)
Combine and knead until dough is smooth & elastic (knead 2 min. with the mixer or 3 min. by hand).
Cover with plastic wrap and let rest at least 10 minutes.
Set oven with bottom rack and preheat to 425° F.
Using 2 teaspoons olive oil, grease the entire surface of a 14” pizza pan with holes.
Place pepperoni slices between double layers of paper towels, between 2 plates, and microwave for 30 seconds. Other toppings (mushrooms/peppers) should be microwaved the same way (but for 1 minute) to remove moisture. Blot afterwards if needed.
On a lightly floured surface, roll the dough into a 10-inch circle.
Stretch the dough by hand, using a closed fist, letting the dough hang down to stretch.
Press the dough into the pan. Add sauce, cheese, and pepperoni. Bake 15 – 20 minutes.
10 oz (300 g) potatoes, boiled with their skin on and chilled 1 can (7 oz- 185g) tuna in oil, drained, flaked 1/2 cup corn kernels 2 spring onions, chopped 1 egg lemon zest from 1 lemon 1/2 cup breadcrumbs Salt and freshly ground black pepper 2 tbsp olive oil 1/2 cup breadcrumbs, for coating Directions 1. Mash the potatoes using a potato masher. 2. Add the tuna flakes and mix with a fork. 3. Add corn kernels, chopped spring onions, egg and breadcrumbs. 4. Finally add lemon zest and season with salt and pepper. Stir well to combine. 5. Divide mixture into 12 portions. Shape them into patties. Place breadcrumbs on a plate and add the patties to coat. 6. Heat oil over medium high heat in a nonstick pan. Cook patties for about 3 minutes on each side until golden brown. Transfer the patties to a plate lined with paper towel to remove excess oil. Clean the pan with a paper towel and repeat until all patties are done. 7. Serve with your favorite salad, and sauce. We served it with our homemade chilli jam.
Arrange the organic tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Put the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock. Place the pan over a medium high heat and bring the contents of the pan to the boil. Stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce. Remove the pan from heat and stir though the pecorino cheese and basil. Season with sea salt, oregano, parsley and ground black pepper to serve.
3 teaspoons oil, divided, for frying (I use peanut oil)
Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)