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Best Recipes Ever For Pizza, Pasta & Bread

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Here are 3 of my best recipes ever for Pizza, Pasta and fresh homemade Bread, the three carbohydrates staples! Who can resist any one of these tasty recipes? They also take very little time to prepare. I hope you and your family enjoy them.

Best Recipe Ever For – Prosciutto Pizza with Rocket & Bocconcini

1 x 440g bought Pizza Base with tomato paste
2 Medium Tomatoes, sliced
4 – 5 Bocconcini, thickly sliced
(1/2 cup) pitted Black Olives
A handful of Baby Rocket leaves
(1/3 cup) shaved Parmesan
6 thin slices Prosciutto

Preheat oven to 250 ° C. Place an oven shelf in the lowest position. Place pizza base on a baking sheet or round pizza tray. Top with sliced ​​tomatoes, bocconcini and olives.

Bake for about 15 minutes or until the bocconcini melts and the base is crisp.

Place on a serving plate and loosely scatter the proscioutto over the pizza.

Top with a grateful of rocket and sprinkle with parmesan … and it's ready to serve!

Best Recipe Ever For – Summer Tomato & Basil Pasta

500g packet of Spaghetti or Fettuccine
6-8 Ripe Tomatoes
C cup fresh Basil
2-3 cloves Garlic
C cup Extra Virgin Olive Oil
Good quality Sea Salt – to taste
Grated Pecorino or Parmesan cheese to serve.

Cook pasta till "al dente", place in a large serving bowl.

Dice fresh tomatoes. Finely chop garlic. Roughly chop basil, then add these to the hot pasta.

Pour over olive oil, sprinkle with salt.

Gently toss all ingredients together, grate some Pecorino or Parmesan over it & serve !!

It's as simple as that! Now that's one of the best recipes ever, just wait until you try it!

Best Recipe Ever For – Home Made Bread

Easy & Delicious AND it's fat FREE to boost!

4 cups of Bread Flour (I use Laucke's "Wallaby Flour" which is a high protein bakers flour)
450ml warm Water (approx)
2 tsp Dry Yeast
2 tsp Sea Salt

How to make it:

In the bowl of your mixer, add flour, yeast & salt.

Lower dough hook and mix dry ingredients to combine on low speed. With the dough hook running pour in about 400ml of the water. If the dough is too stiff, add the rest little by little until it is a nice sticky consistency.

Turn up the speed of your machine to medium, when the dough leaves the sides of the bowl in one mass – turn off your machine. This typically takes about 2 to 3 minutes. Cover bowl with cling wrap and place a tea towel over to the bowl to keep it warm.

Leave to rise in a warm spot in your kitchen. When doubled in size (this will depend on the ambient temperature – if it's a cooler day it will take a bit longer than on warmer days). All up it should take about an hour.

Tip dough out on floured bench top. Form into a ball and roll out into a square approx. 2cm thick. Starting at one corner roll up the dough into a long "cigar" shape. Place on floured cookie sheet, with the seam side down. Dust generously with flour. Cover with tea towel and let rise until doubled in volume.

In the meantime, heat oven to 180 Celsius. When dough has sufficient rational, use a sharp knife to make 3 or 4 slits on top of the loaf. Then place in oven and bake at 180C for approx 20 minutes, then turn up the oven to 220C for the reminder of the cooking time.

When bread has a nice dark golden color, pull it out of the oven and using oven mitts, turn it over and tap the bottom with your other hand. When it sounds almost "hollow" like you¡¯re tapping a drum … it's ready.

This is one of the best recipes ever for homemade bread – it has a lovely crust, no preservatives, bread improvements or any other kind of additives!

Once you try it … you'll bake this one over and over again!



Source by Anne Edwards

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