The best pizza, pasta and bread recipes
Here are 3 of my best recipes for fresh homemade pizza, pasta, and bread—the three carb staples! Who can resist any of these delicious recipes? They also take very little time to prepare. I hope you and your family enjoy them.
Best Recipe For: Bocconcini Arugula Prosciutto Pizza
1 x 440g Pizza base with purchased tomato paste
2 medium tomatoes, sliced
4 – 5 Bocconcini, thickly sliced
(1/2 cup) Black Olives pitted
A handful of Baby Rocket leaves
(1/3 cup) grated Parmesan cheese
6 thin slices of ham
Preheat the oven to 250°C. Place an oven rack in the lowest position. Place pizza base on baking sheet or round pizza pan. Top with tomato slices, bocconcini, and olives.
Bake for about 15 minutes or until the bocconcini are melted and the bottom is crispy.
Place on a serving plate and loosely spread the prosciutto over the pizza.
Top with a handful of arugula and sprinkle with Parmesan…and ready to serve!
Best Recipe For: Tomato Basil Summer Pasta
500 g package of spaghetti or fettuccine
6-8 ripe tomatoes
½ cup fresh basil
2-3 cloves of garlic
¼ cup of Extra Virgin Olive Oil
Good quality sea salt – to taste
Grated Pecorino or Parmesan cheese to serve
Cook pasta until “al dente”, place in a large serving bowl.
Dice fresh tomatoes. Finely chopped garlic. Coarsely chop the basil and then add it to the hot pasta.
Above olive oil, sprinkle with salt.
Gently mix all the ingredients together, grate some Pecorino or Parmesan cheese and serve.
It’s as simple as that! Now that it is one of the best recipes ever, just wait until you try it!
The best recipe for – Homemade bread
Easy and delicious AND it’s NO fat to boost!
4 cups bread flour (I use Laucke’s “Wallaby Flour” which is a high protein bakery flour)
450 ml of warm water (approx.)
2 teaspoons dry yeast
2 teaspoons of sea salt
How to do it:
In the bowl of your mixer, add flour, yeast, and salt.
Lower the dough hook and mix the dry ingredients to combine on low speed. With the dough hook running, pour in about 400 ml of water. If the dough is too hard, add the rest little by little until it has a nice sticky consistency.
Increase the speed of your machine to medium, when the dough leaves the sides of the bowl in a single mass, turn off your machine. This normally takes about 2-3 minutes. Cover the bowl with cling film and place a kitchen towel over the bowl to keep it warm.
Let rise in a warm spot in your kitchen. When it doubles 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). The whole thing should take about an hour.
Tip the dough out onto a floured work table. Form a ball and roll it out into a square of approx. 2cm thick. Starting in one corner, roll the dough into a long “cigar” shape. Place on a floured cookie sheet, seam side down. Sprinkle generously with flour. Cover with a kitchen towel and let rise until doubled in volume.
Meanwhile, heat the oven to 180 degrees Celsius. When the dough has risen enough, use a sharp knife to make 3 or 4 cuts in the top of the bread. Then place in the oven and bake at 180C for about 20 minutes, then turn the oven up to 220C for the rest of the cooking time.
When the bread is a nice dark golden color, remove it from the oven and, using oven mitts, turn it over and gently pat the bottom with your other hand. When it sounds almost “hollow” like you’re hitting a drum… Ready.
This is one of the best homemade bread recipes – it has a delicious crust, no preservatives, bread improvers or any other kind of additives!
Once you try it… you’ll bake it over and over again!
