Mexican Rice

Serves 4 – 8

Mexican Rice is a staple in Mexican cuisine that it’s served as a side with many main dishes.  This version can be personalized with the vegetables of your choice.  I’m using corn and tomatoes to achieve an authentic Mexican taste, but you can also add fresh or frozen carrots, peas, peppers and mushrooms to serve as a complete meal.   The turmeric and tomato sauce combined add a great, rich colour, which is a visual treat that will whet the appetite.  This makes a great addition to tacos and burritos or even rolled up in a taquito alongside cooked chicken.  This Mexican Rice isn’t just for accompanying Mexican dishes, but can be used to jazz up basic baked chicken and steamed broccoli or an already flavourful roast!  Let’s get started.

20140802_12064220140802_120436

Mexican Rice – Recipe

Ingredients

  • 1 Tbsp. butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup kernel corn (canned is fine, thoroughly rinse in cold water prior to cooking)
  • 1 1/2 cups basmati rice, rinsed in cold water a few times to remove starch
  • ½ cup tomato sauce
  • 6 – 8 slices of pickled jalapeno, drained and chopped (optional)
  • 2 cups chicken broth, hot (substitute 2 cups water, hot, and 1 bouillon cube or 1 tsp. chicken broth powder)
  • ½ tsp. ground dry red chili
  • ¼ tsp. ground cumin
  • 1 pinch turmeric
  • Salt, to taste
  • Pepper, to taste
  • 1 tomato, chopped
  • 1 green onion, green part sliced thin
  • 1 Tbsp. coriander, chopped fine

Instructions

  1. Heat butter in a large, heavy bottom, non-stick pan over medium-high heat. Add garlic and onion and sauté until onions are soft, about 2-3 minutes.
  2. Stir in rice and sauté until toasted, about 2 minutes.
  3. Add corn, pickled jalapenos, ground dry red chili, ground cumin and turmeric.
  4. Add tomato sauce and chicken broth (or water and 1 bouillon cube or 1 tsp. chicken broth powder).
  5. Season with salt and pepper to taste, stir until well combined, and cook covered over medium heat for 15 -20 minutes or until liquids are evaporated and rice is fluffy. Turn off stove.
  6. Add tomato and green onion, stir through, and let rice rest for about 5 minutes prior to serving.

20140802_120840 20140802_121017

Serve garnished with finely chopped coriander.  This Mexican Rice can be served as a side or even as a main dish for the family.  It’s so flavorful and delicious that they won’t miss the meat.

Naan – Leavened Indian Flat Bread – How to Make Naan Pictorial Guide Included

Serves 4

Most of us would not consider a visit to an Indian restaurant complete without mopping up our curries with warm, soft, fragrant, utterly delicious naan.  Naan has been a restaurant dish (as opposed to home-cooked) almost since its introduction into India from Persia.  In recent years, many home cooks have started to make naan at home, mainly to stave off the cost associated with naan breads at restaurants.  It’s much more economical – and most importantly, just as delicious – to make naan at home!  All you require are a few basic ingredients that can be found in most well-stocked kitchens.  Naan can be eaten plain, brushed with melted butter or garnished with a variety of toppings.  Traditionally these toppings include grated garlic, chopped coriander, sesame seeds and onion seeds.  I’m going to be using melted butter, grated garlic and chopped coriander, but you can use whatever toppings you usually enjoy or leave as is.

20140824_143332-2Naan – Leavened Indian Flat Bread - How to Make NaanNaan – Leavened Indian Flat Bread - How to Make NaanNaan – Leavened Indian Flat Bread - How to Make Naan

The yeast is a very important component when it comes to making naan at home.  While you can make flat breads without yeast, you won’t be able to achieve that soft and melt-in-your-mouth restaurant taste without it.  The milk and yogurt are also very important in making your naan stand out by making it soft and delicate.  Without these three things you won’t be able to achieve the same results.  The other trick to making restaurant style naan is to let your dough rest once you’ve divided it.  This gives the dough a chance to expand a little more and incorporate more air and ensures that your naan won’t rise as you roll it out.  You can use melted butter or ghee in place of the oil, but plain cooking oil will yield a good quality naan so go ahead and use that without worry.  I don’t like to add coriander while the naan is cooking so I add it prior to serving to keep it fresh.  You can add it in with the grated garlic if you prefer.  This recipe makes really soft and tasty restaurant style naan that goes great with most saucy curries.  Let’s get started.

Naan – Leavened Indian Flat Bread - How to Make NaanNaan – Leavened Indian Flat Bread - How to Make NaanNaan – Leavened Indian Flat Bread - How to Make Naan

Naan – Leavened Indian Flat Bread

Ingredients

  • ¼ cup warm water
  • 1 ½ tsp. active dry yeast
  • 1 Tbsp. sugar
  • 3 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. salt
  • ¾ cup yogurt
  • 1 Tbsp. oil
  • ½ – 1 cup warm milk
  • Melted butter, for brushing
  • 1 Tbsp. garlic, grated (optional)
  • 1 Tbsp. coriander, chopped (optional)

Instructions

  1. In a small bowl, add warm water, active dry yeast and sugar and stir until combined. Cover and let stand for 10 minutes or until the mixture begins to froth.
  2. In the meantime, sift in the flour, baking powder, baking soda and salt to the bowl of a stand mixer fitted with the dough hook attachment or into a large bowl. Stir until well combined.
  3. Add the yogurt, oil, yeast mixture and half of the warm milk and combine on low speed until everything comes together. If kneading by hand, knead for 5 minutes until a soft, sticky dough forms. If using stand mixture, knead on medium-low for 2 minutes.  Add more milk as required as you knead to achieve soft, wet, pliable dough.
  4. Drizzle a little bit of oil on top of the dough ball and spread around until dough is evenly covered. Cover the bowl with cling wrap or aluminum foil and a towel on top and let sit in a warm place for 2 hours.
  5. When ready to cook, knead dough on a floured surface for a few seconds until all the air is dispersed and then divide into 4 equal balls. Cover them with a clean towel and let them rest for 5 – 10 minutes.
  6. Heat a skillet or tawa over medium heat and let it warm up for about 2 minutes. Using a rolling pin, roll each piece of dough into an oblong shape that’s wider at the bottom than at the top.  If using garlic, smear a quarter of it onto one side and roll into dough.  Roll out until dough is about 1/8th of an inch thick.   The dough will shrink onto itself so do not roll out too thick.
  7. Wet your hand with water and rub water onto the side that does not have any toppings such as the grated garlic and place this side down on the skillet or tawa. Cook for about 1 – 2 minutes (or until large bubbles start to form) and then flip over and cook for about 30 seconds – 1 minute until slightly scorched in places (if you’re unsure flip a corner to see).  Remove to a covered plate and brush with melted butter on one side (the side with the toppings such as the grated garlic) and sprinkle with chopped coriander on top if using.  Continue this process until all the naans are rolled out and cooked.

Pictorial Guide

Cover the bowl with cling wrap or aluminum foil and a towel on top and let sit in a warm place for 2 hours.  Dough should be soft, sticky and pliable.

20140824_111707 20140824_132150 20140824_132158

Knead dough on a floured surface for a few seconds until all the air is dispersed and then divide into 4 equal balls. Cover them with a clean towel and let them rest for 5 – 10 minutes.

20140824_132242 20140824_132502 20140824_133641(0)

Using a rolling pin, roll each piece of dough into an oblong shape that’s wider at the bottom than at the top.  If using garlic, smear a quarter of it onto one side and roll into dough.  Roll out until dough is about 1/8th of an inch thick.   The dough will shrink onto itself so do not roll out too thick.

20140824_133804 20140824_134027

Wet your hand with water and rub water onto the side that does not have any toppings such as the grated garlic and place this side down on the skillet or tawa. Cook for about 1 – 2 minutes (or until large bubbles start to form) and then flip over and cook for about 30 seconds – 1 minute until slightly scorched in places (if you’re unsure flip a corner to see).

20140824_134759 20140824_13491220140824_135121(0)Naan – Leavened Indian Flat Bread - How to Make NaanNaan – Leavened Indian Flat Bread - How to Make NaanNaan – Leavened Indian Flat Bread - How to Make Naan

Serve hot with Paneer Tikka Masala or Butter Chicken or any other thick saucy curry.  If you don’t have a large skillet or tawa, divide the dough into 6 or 8 balls and make smaller naan.  I like to make larger naan because it saves on cooking time and I’m just kind of lazy like that.  They’ll both taste delicious so either is fine.  This is a basic naan recipe that can be customized to your taste.  I like this basic version the best as I can add different toppings to create variety through a wide range of different flavours without a lot of additional work.  One of the benefits of making naan at home is that it allows you to control the fat content, which can cut calories and that’s something most of us can avoid if we can.  You can do this by using a healthier oil or oil substitute and brushing on margarine instead of butter or leaving it out altogether.  You can also use a lower fat milk or skim milk or low fat yogurt to cut more calories.  You can also add more nutrition by substituting whole wheat pastry flour for half of the all-purpose flour.  This is such a delicious dish that you may not go back to buying naan again.

Chettinad Nandu Masala– Crab Curry in the Chettinad Style

Serves 4 – 8

Just thinking about this amazingly rich and delicious crab curry makes my mouth water!  You would expect such a lip-smackingly yummy and complexly flavoured dish to be difficult to make with a long list of exotic and expensive ingredients.  However, this is a very easy dish to make and comes together in a less than half an hour.  The best part is that most of the ingredients, with the exception of the crab, would be found in a well-stocked pantry or fridge.  If you do not have or cannot find curry leaves, substitute a handful of coriander leaves.  It won’t impart the same flavour, but it’ll accomplish the task of adding a bold, green flavour to the dish.  The paste for the dish is something that can be called a ‘mother paste’ for Chettinad cooking.  You can use it as the base for many curries.  The Chettinad Shrimp Masala uses a similar base with the addition of coriander and tomatoes.  It’s an easy to make paste since it requires no cooking.  You just have to throw in all the ingredients into a blender or food processor and voila, the base for your Chettinad curries is ready.  The Chettinad district is in the Tamil Nadu state of India and is widely known for its delicious and aromatic cuisine.  The Chettinad style of cooking is famous throughout India for boasting some of the most sought after recipes and this crab curry is no exception.

This crab curry is thick and saucy with a beautifully balanced flavour that’s enhanced by the natural flavour imparted to it by the addition of the crab.  I’m using Dungeness crabs, but you can substitute with blue swimmer crab if this is not available.  Ensure that you crack the claws prior to cooking so that as much of the flavour from the curry can be absorbed into the succulent flesh.  I’m also using coconut milk instead of scraped coconut for this dish.  Scraped coconut is traditionally added to the paste, but I find that coconut milk makes not only a smoother curry, but also a much tastier one.  If you can, extract your own coconut milk for this dish as this brings out the tastiest results, but if you can only find canned coconut milk then that’s alright as well.  Do not use any other type of milk.  This is one of my absolute favourite dishes and it may just become your favourite so let’s get started.

Chettinad Nandu Masala– Crab Curry in the Chettinad StyleChettinad Nandu Masala– Crab Curry in the Chettinad Style Chettinad Nandu Masala– Crab Curry in the Chettinad Style Chettinad Nandu Masala– Crab Curry in the Chettinad StyleChettinad Nandu Masala– Crab Curry in the Chettinad Style

Chettinad Nandu Masala – Recipe

Ingredients

  • 2 large Dungeness crabs, cleaned, cut into quarters and claws cracked and separated (or 4 blue crabs, cleaned and cut in half)
  • 2 Tbsp. canola oil
  • 1 tsp. mustard seeds
  • ½ tsp. fennel seeds (optional)
  • 2 medium sweet onions, chopped
  • 2 tsp. ground dry red chilies
  • 1 ½ tsp. ground coriander
  • 3 tsp. good quality garam masala or biryani masala, divided
  • ¼ tsp. turmeric
  • ½ tsp. pepper
  • Salt, or to taste
  • 2 tomatoes, pureed
  • 1 cup water
  • 1 Tbsp. tamarind pulp, seeds removed and dissolved in ½ cup warm water
  • 1 cup thick coconut milk
  • 1 tsp. fenugreek seeds
  • ½ – 1 tsp. sugar
  • Curry leaves, to garnish

In a blender or food processor puree the following ingredients together until smooth (add a little bit of water if necessary):

  • 6 cloves garlic, chopped
  • 2” piece ginger, chopped
  • 1 sprig curry leaves, leaves separated and stem discarded
  • 4 – 5 green chilies, chopped

Instructions

  1. Once the crab is cleaned and cut, sprinkle liberally with salt and set aside to marinate.
  2. While crab is marinating, heat oil in a large, heavy-bottom pan set on medium-high; add mustard seeds and fennel seeds and sauté until they start to splutter.
  3. Add onions and continue to sauté until soft.  Add the garlic/ginger/green chili/curry leaves paste and sauté until the mixture no longer smells raw, 2 – 4 minutes.
  4. Mix in the tomato puree and cook until the mixture comes to a boil.
  5. Reduce heat to medium and add the ground dry red chilies, 1 tsp. garam masala, coriander power, turmeric and pepper and sauté until most of the moisture evaporates and the oil starts to separate, 4 – 5 minutes.
  6. Add the crab and ensure that the masala coats the crab pieces well and sauté for about a minute.
  7. Add water, cover and cook for 5 minutes.  Uncover, add the tamarind mixture, mix well until combined, cover and continue to cook for another 5 – 6 minutes or until crab is cooked through.
  8. Add coconut milk, stir and cook for 2 minutes.  Add the rest of the garam masala, sugar, fenugreek seeds and cook for another minute.  Taste test and adjust seasoning if required.
  9. Turn heat to low and cook until desired consistency is achieved.  If you want a thin curry then 3 – 5 should be fine.  For thicker curry, leave on low heat for about 10 minutes and if you like it somewhere in the middle like me, then 7 – 8 minutes.

Chettinad Nandu Masala– Crab Curry in the Chettinad StyleChettinad Nandu Masala– Crab Curry in the Chettinad Style20140726_122144

Remove to serving bowl, garnish with curry leaves and serve with cooked white rice or pittu.  The extra time at the end the curry spends over low heat is what allows all the flavours to mingle, which makes for a supper yummy, finger licking good crab curry.  If you like Chettinad dishes, also try the Chettinad Chicken Curry as well.  For a thinner crab curry, try the Jaffna Style Crab Curry recipe or try both and see what you like.

Chettinad Shrimp Masala – Chettinad Style Shrimp Curry

Serves 4

This Chettinad Shrimp Masala is so delicious, rich, and absolutely addictive.  Yes, this is addictive!  If you thought Butter Chicken was addictive, wait until you try this.  This recipe is inspired by the flavours of the Chettinad region in Tamil Nadu in South India, which is well known for its food throughout India.  This is one of the most flavourful Indian dishes and is the perfect masala for baby shrimp.  Cooking this with baby shrimp ensures that you get a few shrimp in each bite along with the lip-smackingly good masala.  The baby shrimp remain juicy on the inside while they are slightly browned on the outside.  Grinding or blending most of the ingredients ensures that the masala is smooth in texture as well as uniformly rich in flavor.  Once you taste this dish, you may not go back to cooking shrimp curry any other way again.  Let’s get started.

Chettinad Shrimp Masala – Chettinad Style Shrimp CurryChettinad Shrimp Masala – Chettinad Style Shrimp Curry Chettinad Shrimp Masala – Chettinad Style Shrimp Curry

Chettinad Shrimp Masala – Recipe

Ingredients

For Marinade

  • 1lb of baby shrimp, cleaned and shells removed (frozen baby shrimp works well, make sure to thaw in cold water for 2 minutes prior to marinating)
  • ½ tsp. ground dry red chilies
  • ¼ tsp. ground coriander
  • 1 tsp. lemon juice
  • ¼ tsp. salt

For Paste

  • 6 cloves garlic, chopped
  • 1” piece ginger, chopped
  • 3 green chilies, chopped
  • 1 tomato, chopped
  • 1 sprig curry leaves, leaves separated from stem
  • ¼ cup coriander, tough stems discarded

For Masala

  • 1 Tbsp. oil
  • 1 sweet onion, chopped
  • ½ tsp. mustard seeds
  • 1 – 2 tsp. ground dry red chilies
  • 1 tsp. ground coriander
  • 2 tsp. garam masala or biryani masala, divided
  • ¼ tsp. turmeric
  • Salt, to taste
  • 1 cup thick coconut milk, divided

Instructions

  1. Combine all ingredients under ‘Marinade’ and set aside. Grind or blend together all ingredients in the ‘Paste’ section in a food processor or blender, set aside.
  2. Add oil in a large, heavy bottom skillet set over medium-high heat; add mustard seeds and sauté until they start to splutter.
  3. Add onions and continue to sauté until onions are soft. Add the ground paste and sauté until no longer raw, 2 – 4 minutes.
  4. Add the ground dry red chilies, ground coriander, turmeric, 1 ½ tsp. garam masala and salt to taste and continue to sauté, 2 minutes. The onion will start to melt into the rest of the masala.
  5. Add shrimp and combine well with the masala. Sautee for 1 minute, add ¾ cup of the thick coconut milk, mix well to combine and continue to sauté for another minute until shrimp is cooked through.
  6. In order for the shrimp to sear nicely, reduce heat to medium and do not stir masala more than once every minute for about 6 – 8 minutes or until the masala has reduced to a thick consisency.
  7. Add rest of the garam masala and the thick coconut milk and stir until well combined and cook until warmed through. Turn off heat and let masala sit for about 5 minutes prior to serving.

Chettinad Shrimp Masala – Chettinad Style Shrimp CurryChettinad Shrimp Masala – Chettinad Style Shrimp Curry

This masala should be nice and thick, but not dry.  Serve with cooked white rice, roti or naan with Coriander Chutney on the side.  The time you allow for the masala to reduce and the shrimp to sear is what makes this dish so yummy.  The baby shrimp have a nice texture and soak up a lot of the flavor as you do this.  My favourite way of eating this is mixed with plain white rice.  Or is it mopping up every last bit of the masala with garlic naan?  I can’t decide and when you try this dish, you may not be able to either.

How to Make Pizza from Scratch – Crust, Sauce and Topping Options

Serves 4

Pictorial guide included.

I always thought of pizza as something that you order for take-out or delivery from the local pizzeria.  Well, I thought this until I learned to make pizza at home.  Trust me when I tell you, there’s a huge difference in taste and quality when it’s homemade.  Many people consider all the different components involved in a pizza and are scared off, but here are only two things that you really need to put in any effort to make and that’s minimal effort at that.  If you have a stand mixer or a bread machine then your job just became 90% easier!  This crust is very easy to make and takes just a few minutes of actual work.  The ingredients are minimal, but the taste and texture are phenomenal.  The result is a thin and crispy crust without any fancy equipment.  You don’t need a pizza stone, or a pizza peel or even corn grits.  All you need is a large non-stick baking tray, circular (14”) or rectangular in shape.

Just like the crust, the sauce is a minimalist recipe as well, but with a well-balanced taste thanks to the oregano, parmesan cheese and tomato base.  This sauce makes itself known in the pizza, but without overwhelming your taste buds.  It’s subtle and gives just the right amount of tang and yet lets the crust and toppings take centre stage.  I’m going to show of how to make two different types of pizzas, but as with take-out pizza, the options are as varied as you can think of.  The first one is a basic pepperoni pizza and the second is a Mediterranean chicken pizza and they’re fantastically flavourful, delicious, crispy and gooey.  Let’s get started.

20140621_16050120140621_160556 20140621_161047 20140621_16065920140621_162032

How to Make Pizza from Scratch – Recipe

Ingredients

For Crust

  • 1 ¾ cups flour
  • 1 ¼ tsp. (1/2 envelope) yeast
  • 1 tsp. sugar
  • ½ tsp. salt
  • ¾ cup warm water
  • 1 Tbsp. olive oil, and more to grease bowl

For Sauce

  • 1 Tbsp. olive oil
  • 4 cloves garlic, finely chopped
  • 1 ½ cups tomato sauce
  • 1 tsp. dried oregano
  • 1 Tbsp. basil, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 Tbsp. parmesan cheese

Toppings

For Pepperoni

  • 2 cups mozzarella cheese, freshly grated
  • 40 – 50 sliced pepperoni

For Mediterranean Chicken

  • 3 cups of packed baby spinach, sautéed in garlic and olive oil
  • 1 cup of roasted peppers, sliced into narrow strips
  • 1 cup of baked or pan-fried chicken breast, sliced into narrow strips
  • ¼ cup of feta cheese, crumbled
  • 2 cups, mozzarella cheese, freshly grated

Instructions

For Crust

  1. In a stand mixer fitted with the dough hook attachment (or into a large bowl if making by hand), add all the dry ingredients and mix on low speed until well combined.
  2. Add warm water and olive oil and continue to mix on low speed until everything comes together (or kneed for 10 minutes if making by hand or until dough is soft and elasticy, skip to step 4).
  3. Increase speed to medium and knead for 3 minutes.  Turn up speed to medium-high and kneed for 1 minute and turn back down to medium speed and knead for 2 minutes.  Dough should be soft and elasticy.  Turn off stand mixer or electric egg beater.   If dough is too dry add warm water 1 Tbsp. at a time until desired texture is achieved.  If dough is too watery add more flour until desired consistency is achieved.
  4. Grease a large bowl with a little bit of olive oil, shape dough into a ball and drop into the prepared bowl and swirl around until dough is coated in olive oil.  Cover and place in a warm place to rise for 1 hour.

For Sauce

  1. While the dough is rising make the tomato sauce.  Warm a pot over medium heat and add olive oil.  Sautee garlic until aromatic, 1 minute.
  2. Add tomato sauce and cook until warmed through.  Add all other ingredients except the parmesan cheese and cook until mixture comes to a boil, 2 – 3 minutes.
  3. Taste test and adjust seasoning if necessary.  Reduce heat to medium-low and continue to cook until sauce begins to thicken, 5 minutes.  Turn off heat, add parmesan cheese and mix well until combined.  Set aside to cool.

For Assembling and Baking

  1. Preheat oven to 450 degrees.  Once dough has risen, place on baking tray and stretch (do not roll with a rolling pin) to fit.  Press dough into the side of the baking tray in order to make an edge and crust if desired.  You do not need to grease the baking tray as there’s already olive oil on the dough.
  2. Spoon sauce on top of the dough and spread until it evenly covers the dough.  Sprinkle mozzarella cheese on top.
  3. If making pepperoni, arrange pepperoni slices on top (each slice touching its neighbour as the pepperoni will shrink when baking and you don’t want large gaps).
  4. If making Mediterranean chicken, then add the sautéed baby spinach, roasted peppers and baked/pan-fried chicken evenly over the mozzarella cheese sprinkle crumpled feta cheese on top.
  5. Bake for 12 – 15 minutes or until cheese is melted and crust is cooked through and crispy.  Turn off oven, remove pizza and let it sit for a few minutes prior to slicing.

Pictorial

For Crust

20140621_142200 20140621_142213 20140621_142520 20140621_142558 20140621_142907

  1. In a stand mixer fitted with the dough hook attachment (or into a large bowl if making by hand), add all the dry ingredients and mix on low speed until well combined.
  2. Add warm water and olive oil and continue to mix on low speed until everything comes together (or kneed for 10 minutes if making by hand or until dough is soft and elasticy, skip to step 4).
  3. Increase speed to medium and knead for 3 minutes.  Turn up speed to medium-high and kneed for 1 minute and turn back down to medium speed and knead for 2 minutes.  Dough should be soft and elasticy.  Turn off stand mixer or electric egg beater.   If dough is too dry add warm water 1 Tbsp. at a time until desired texture is achieved.  If dough is too watery add more flour until desired consistency is achieved.

20140621_143010 20140621_143228 20140621_143333 20140621_143335 20140621_143702

  1. Grease a large bowl with a little bit of olive oil, shape dough into a ball and drop into the prepared bowl and swirl around until dough is coated in olive oil.  Cover and place in a warm place to rise for 1 hour.

For Sauce

20140621_144913 20140621_145106 20140621_145418 20140621_145534 20140621_145656

  1. While the dough is rising make the tomato sauce.  Warm a pot over medium heat and add olive oil.  Sautee garlic until aromatic, 1 minute.
  2. Add tomato sauce and cook until warmed through.  Add all other ingredients except the parmesan cheese and cook until mixture comes to a boil, 2 – 3 minutes.

20140621_150353 20140621_151253

  1. Taste test and adjust seasoning if necessary.  Reduce heat to medium-low and continue to cook until sauce begins to thicken, 5 minutes.  Turn off heat, add parmesan cheese and mix well until combined.  Set aside to cool.

For Assembling and Baking

20140621_152222  20140621_152749

  1. Preheat oven to 450 degrees.  Once dough has risen, place on baking tray and stretch (do not roll with a rolling pin) to fit.  Press dough into the side of the baking tray in order to make an edge and crust if desired.  You do not need to grease the baking tray as there’s already olive oil on the dough.

 20140621_152851 20140621_153157(0) 20140621_151202 20140621_153622 20140621_154114

  1. Spoon sauce on top of the dough and spread until it evenly covers the dough.  Sprinkle mozzarella cheese on top.
  2. If making pepperoni, arrange pepperoni slices on top (each slice touching its neighbour as the pepperoni will shrink when baking and you don’t want large gaps).
  3. If making Mediterranean chicken, then add the sautéed baby spinach, roasted peppers and baked/pan-fried chicken evenly over the mozzarella cheese sprinkle crumpled feta cheese on top.
  4. Bake for 12 – 15 minutes or until cheese is melted and crust is cooked through and crispy.  Turn off oven, remove pizza and let it sit for a few minutes prior to slicing.

20140621_160616 20140621_16062220140621_161202

Serve with a simple side salad and chili flakes on the side.