A Margherita Recipe that is the perfect size for one. This recipe is from The Solo Food Cookbook is delicious and surprisingly easy to make. Ingredients: – 200g cherry tomatoes, cut in half –...
Michael Ryan, House of Peroni Master of Pizza shares his panetti pizza dough recipe. There’s quite a few processes to it, but these are the nuts and bolts! This dough is as close as...
This pizza recipe has been a favourite at Blazing Salads for many years now. We are fans of using Organic 100% wholemeal spelt flour in our pizza bases. There’s no need to feel guilty...
The texture of this pizza base resembles something similar to cake mix before it’s cooked, but I hope you’ll be surprised at how delicious it turns out. This pizza recipe is cheat’s way to...
Premade pizza bases also work really well with this bacon and egg pizza recipe. You can also use pesto instead of basil oil. Serves 4 Ingredients: Pizza Base: – 400g strong flour – 1...
The base in this goats cheese pizza recipe is made from cauliflower, the florets get blitzed to form cauliflower crumbs that then get bound up with some goats’ cheese and an egg. When you...
Unlike the thick-rimmed Neapolitan style of pizza popular across the globe, Rome’s version of the famous flatbread is thin and practically rimless. Most pizzerias prefer a quick, barely fermented dough. As a result, Roman-style...
I will never forget my first bite into sfincione, from my good friend (and baker) Solina Testagrossa in Ballestrate. Solina shared Her secrets with me that day and the recipe below is my take...