Smoked Paprika & Coriander Pizza

Recently life has been a bit hectic and not normal so even our diet has been disrupted! We end up craving naughty foods but really want something quick. The chocolate bar or packet of crisps call out to me and I give in readily, however today I made this really simple Mexican/Italian fusion pizza!!

Full of taste and cheese!! Yes as most of you know I adore cheese, it is my absolute weakness combined with tomato, I am in heaven!!!

Here is the recipe for a quick tasty fix…

INGREDIENTS

2 Pitta bread toasted lightly

grated cheddar cheese

handful of fresh coriander

For the sauce

half a cup of crushed tomato

1 tsp rapeseed oil

1/2 tsp smoked paprika

sprinkle of dried oregano

salt to taste

METHOD

In a small saucepan, heat the oil on a low heat with the oregano. Once it sizzles pour in the crushed tomato with the rest of the ingredients

Keep on low, stir well and cook for 5 minutes

Once the sauce is done, spread on the pitta bread, and top with the coriander and grated cheese

Place under the grill until the cheese is melted and then devour!

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Pizza Dip for Popcorn

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We are so used to now having different flavours of popcorn with chilli and chocolate and lime and lemon infused through the kernel.  However how about a popcorn dip?

You’re either a salted or a sweet popcorn fan. I love both! 😉 I had popped a bag of salted corn in the microwave and then thought I wanted pizza too.

So this is how the inspiration came for the fresh tomato pizza dip!

Easy, quick and healthy!!! Great if you want to snack on something light but it’s bursting with flavour

INGREDIENTS

1 punnet of mini plum tomatoes
2 garlic cloves
1 tsp dried oregano
Salt to taste
1 tbsp extra virgin olive oil
1 small green chilli optional

METHOD

Blitz the  tomatoes, garlic, salt and chilli together in a blender

In a medium saucepan heat the olive oil with the oregano on a slow heat

Pour in the tomato mixture, stir well. Bring the dip to a medium boil and then simmer for 15 minutes

Serve your tangy dip with fresh salted popcorn

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Quick Pizza For The Kids

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This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food

Quick Vegetarian Hawaiian Pizza Fix

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Spicy, salty, juicy and sweet. Those were the flavours that was dancing around on my palate yesterday evening for my dinner! I love pineapple on pizza! And I had a major craving yesterday evening! So i thought I’d make a pitta pizza ~ instantly there and then.

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You may look at the ingredients below and think ok?! I can see why she used these ingredients until you get to chopped coriander! I did add coriander and boy did it taste gooood! Give it a go you’ll be pleasantly surprised!
Have a super weekend! Much love D x

INGREDIENTS

Pitta bread
2 pineapple rings drained
sliced green chilli
chopped coriander
Onion slices
Cheddar or Mozzarella cheese
Tomato sauce made at home

METHOD

• Tomato sauce ~ ours was made with tomato passata, olive oil and a couple of crushed garlic cloves and dried oregano. Cook through until you get a thick sauce

• Lightly pre grill the pitta bread, lay on a lined baking tray with foil

• Spread some tomato sauce

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• Top off with the onion and chilli. Gently place the pineapple rings on top

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• Scatter the coriander and sprinkle on some cheese

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• Place in a pre heated grill for 5-7 minutes until the cheese is bubbling and golden brown

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Instant Chilli Cheese Garlic Bread!

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All of you by now will know that, when I get a craving for something, there is no stopping me. I listen to my body when wanting certain foods. But have to control the naughty cravings! 😉 For example I find that if I’m craving oranges or something orange flavoured, I’m lacking in Vitamin C or a cold could be pending. I got in tune with my body a lot at the time I was pregnant. You feel free to eat almost whatever you want and I felt my body was literally communicating with me via cravings.

I would picture, say a passion fruit and could already yearn for it on my palette, and that actually did happen. My husband and I were driving back from my friends place and I was about 7 months pregnant. I told him to stop the car at the parade of shops and see if he could buy me some passion fruit from the green grocers. The best he could do was a sour hitting can of sparkling passion fruit juice. He had bought me a six pack knowing that I would want more! He knows me too well! Lol!

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Here I am sharing with you all, some cheesy chilli garlic bread that was the result of a craving I was having for garlic bread and how it worked wonders..always simple but extremely satisfying…give it a go!

INGREDIENTS

Plain mini pitta breads
Garlic granules
Butter
Cheddar or mozzarella cheese grated
Red chilli flakes or fresh green chilli chopped finely

METHOD

~ Warm up the pitta bread in a toaster of grill, both sides

~ Spread lashings of butter on the pitta and sprinkle with fine garlic granules according to taste, I love garlic! Top off with a whole lot of cheese and melt under the grill

~ Final touch add chilli flakes or green chilli. Now tuck in! I’m going to make myself some more!

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Finally Made A Gluten Free Cauliflower Crust Pizza!

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I have seen cauliflower crust pizzas online so many times and have always been intrigued.  So this week I decided to see what the excitement was about! 

After making it! I see why this new gluten free type of pizza has really taken off. Once again easy to make and a very cheeky sneaky way to get children and adults alike to eat extra vegetables.  Perfect for those who have a gluten free diet!  This was my first attempt so I didn’t go all out on the pizza topping and stuck to the classic Margherita.   Now that it worked well, I shall be experimenting with all sorts of funky toppings!

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I hope you give this a go!  It’s well worth it!  Have a stunning day!

INGREDIENTS

1 large cauliflower head
1 Free range egg
1 tbsp olive oil
¼ tsp salt
½ cup grated mature cheddar cheese

Tomato pizza sauce

100-150g tomato passata
1 tbsp olive oil
1 clove garlic minced
⅓ tsp dried oregano
salt to taste

Grated Mozzarella or Cheddar cheese

METHOD

• Preheat oven to 200°c, line and grease a large pizza tray

• In a food processor blitz the head of the cauliflower into a grainy paste.  Transfer into a large bowl and microwave on high for 6-8 minutes. 

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• Wait for the softened and cooked cauliflower to cool a little.  Mix in the egg
Season with the salt and add the cheese.  Combine well

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• Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base.  About 1cm in thickness

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• Place in the oven and bake for 15-20 minutes until the base is golden brown

• Once cauliflower base is ready,  spread on thr pizza sauce, throw in the cheese and place back into the oven for a further 10 minutes or until the cheese is melted

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Gently slice up the pizza and leave to cool a little.  Slowly transfer the slices onto a plate as the base is very soft and crumbly

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Calzone chosen over pizza, by me?

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When we have gone out to eat at an Italian restaurant, my husband will sometimes order a calzone. I never felt inclined to, until today! Well I didn’t order one, instead I made 3 calzones and one pizza!

The pizza was requested by my nearly 3 year old, who took a glance at the first calzone that came out of the oven and said “No I don’t want the crispy one! I want the colour one!” Meaning a colourful pizza where you can see the ingredients as a topping and not a filling which he could not see!

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I really enjoyed it and also the fact that it was a bit more healthier than the pizza as I filled mine with a lot of the vegetable mix. The cheese is also reduced as you only put it on half of the base! So a win win situation! Yay!

Hope you enjoy these crispy yet soft bread textured calzone! Much love D x

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INGREDIENTS FOR THE DOUGH

500g strong white bread flour
7g yeast
2 level tsp salt
30ml warm milk
25ml olive oil
325-350ml warm water

• Mix the flour, yeast, oil and salt together in a large mixing bowl. Gradually add the warm milk and water and bring together to form into a dough

• Knead for 5 minutes with a little olive oil, cover with a plate and set aside in a warm place. I put mine in my airing cupboard. You could preheat the oven at 160°c for 10 minutes and then turn it off and place the dough in there. Prove the dough for 1 hour

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• Knock back the dough and knead again using a little plain flour, form into a smooth ball and prove again for a further 30 minutes

CALZONE FILLING INGREDIENTS

1 medium aubergine sliced thinly and quartered
1 large courgette thinly sliced
1 medium onion, sliced in crescent shape
2 garlic cloves crushed
1large green chilli sliced (optional)
1tsp dried oregano
½ tsp salt or more to taste
150g tomato passata
½ cup of water
½ tsp paprika
1 tbsp olive oil
Grated Cheddar cheese

Bread flour for rolling
2 tbsp melted butter
olive oil to thinly coat pizza tray

TO MAKE THE FILLING

• Heat the oil, oregano and garlic on a low heat

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Once it starts to sizzle sauté the onion until translucent

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• Throw in the aubergine and courgette, mix well and cover for 10 minutes on a low heat

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• Season with salt and paprika, pour in the passata and simmer for a further 5-7 minutes

TO PREPARE THE CALZONE CASING

• Meanwhile preheat oven to 210°c. Divide the dough into 4 balls using a little olive oil on your hands to avoid sticking

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• On a clean floured surface roll out a dough ball into a round pizza base, thickness of 6-8mm

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• Place the uncooked base on a lightly greased pizza tray, lay some aubergine filling on one half of the base, followed by the chilli and grated cheese

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• Fold over the base to seal, using a fork first seal the edges and then crimp the sides to completely close the calzone. Brush with the melted butter

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• Place in the oven for 20-25 minutes untik crisp and golden brown
(Be careful the filling will be very hot)

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My Lazy Friday zzzz

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Today I have not cooked ” oh my god!” Something must be wrong lol! I was treated to a lovely brunch by a very close friend and then came home, did the laundry and general cleaning. 

Decided as it was Friday to get a take away! So pizza and beer it is.  I was so amazed at how good it looked I just had to share it with you all!

Now to sit down, chill, watch a film and do my nails ~ I’m loving my evening!

Don’t panic! more recipes will appear soon! Have an excellent and relaxing weekend! Much love D x

Perfect pizza @ home

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My very first memory of eating pizza was at my grandparents home. My uncle and aunts would treat us to Pizza Hut, which they would go and pick up. I will always remember my uncle bringing in the brown pizza boxes with the famous hut logo with the salad container that he was so good at filling up to the brim! He always has said there is a technique to his salad bowl filling! I must learn this from him soon!

I absolutely adored the margherita and the mozarella cheese! Omg! The cheese! I would leave some of the cheese to savour at the end and I still do lol!

I would say pizza is my ultimate comfort food from deep pan to thin and crispy to the Italian base. I just love pizza as does my whole family. So what better than to make delicious pizza at home from scratch. That includes the base! But you maybe thinking what a long process! but I assure you it is much simpler than you think, as I found out.

Nothing beats homemade pizza so come on… pour yourself a glass of wine, put some music on and start rolling out that dough!

INGREDIENTS

For the dough
500g strong white bread flour
7g yeast
2 level tsp salt
30ml warm milk
25ml olive oil
325-350ml warm water
400g tomato passata
Dried oregano

Pizza toppings of your choice

METHOD

Mix the flour, yeast, oil and salt together in a large mixing bowl. Gradually add the warm milk and water and bring together to form into a dough

Knead for 5 minutes with a little olive oil, cover with a plate and set aside in a warm place. I put mine in my airing cupboard. You could preheat the oven at 160°c for 10 minutes and then turn it off and place the dough in there. Prove the dough for 1 hour

Knock back the dough and knead again using a little plain flour, form into a smooth ball and prove again for a further 30 minutes

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Preheat oven to 220°c. Divide the dough into 6 equal balls. Roll out onto a clean floured surface

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Oil out a pizza tray ideally with holes in it using a pastry brush. Place the uncooked base in the oven to bake for 5-10 minutes. The base may rise and once cooked remove from the oven

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Spread 2 to 3 tbsp passata and sprinkle a little oregano onto the cooked pizza base and then add toppings of your choice. Cook for a further 10-15 minutes until your toppings are cooked, tender and the cheese has melted.

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We had Buffalo mozzarella, green chillies, baby plum tomatoes and onion

Also check out my homemade pizza top tips!

Enjoy the rest of your weekend x

Folded paratha pizza

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I sit here typing away with this delicious breakfast I have just made in my hand. It got made so quickly and is being indulged even quicker! Normally I make my parathas but when I went shopping I noticed a ready made frozen lacha paratha and couldn’t resist.

The pizza element came from the fact that I had made home made pizzas last night and I had a wonderful tomato sauce staring me in the face saying use me!
So both the paratha and sauce, along with generous mozarella married this morning and became my delightful breakfast. I’ve just finished the one posted in the picture here. I think it’s time to make some more!

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INGREDIENTS

Lacha paratha cooked (home made or frozen)
200g tomato passata blended
3 cloves garlic whole peeled
1/2 tsp oregano
1/4 tsp salt
Pinch of sugar
1 tbsp olive oil
grated mozzarella

METHOD

1. To make the tomato sauce, heat oil in a small saucepan, add garlic and oregano let the flavours infuse into the oil on a low flame for a few minutes

2. Pour in the passata, mix in the salt and sugar and combine well. On a low heat let the sauce take on a thicker consistency. Once the consistency is a little thinner than a paste take off the heat

3. Heat a non stick frying pan and place your cooked paratha into the pan. Spoon out some tomato sauce with whole garlic pieces and smother with grated mozarella, fold the paratha in half and cook gently on both sides until the inside is nice and melted and gooey!