Chicken Kabobs (2 Persons, 40 minutes) 300g boneless, skinless chicken…
Sometimes you just can´t beat a classic!
IngredientsPizza Caprese (1 Pizza, 45 minutes)
- homemade pizza crust
- homemade pizza sauce
- 5-7 cherry tomatoes, diced
- 125g Mozzarela di bufala, torn into bite-sized pieces
- 30g grated Parmigiano-Reggiano cheese
- 1 tablespoon. extra-virgin olive oil, plus more for drizzling
- Fresh basil leaves for topping
- 1 can whole peeled tomatoes, in juice
- 1 small white or sweet onion, finely diced and minced
- 1 clove garlic, peeled and minced
- 3 to 4 fresh basil leaves
- 1 teaspoon dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar, optional
- 2 tablespoons olive oil, to saute
- 450g flour
- 250ml warm water
- 10g active dry yeast
- 1 pinch of salt
- 3 tablespoons extra virgin olive oil
Prepare the pizza dough.Spread the tomato sauce evenly on the dough. Sprinkle with Parmigiano-Reggiano cheese and dot with the mozzarella. Cover with dized cherry tomatoes. Bake until the crust is golden brown and the cheese is melted. Using the pizza peel, transfer the pizza to a cutting board. Drizzle lightly with olive oil and top with basil leaves. Cut into slices and serve immediately.
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes.
In a large bowl combine 125ml of the warm water with yeast. Stir to dissolve the yeast and let rest for 5 minutes. Add the remaining 125ml of warm water, and the olive oil, salt. Add flour. Mix by hand for 1 minute. Once all of the ingredients are mixed, knead for 7 minutes by hand. If your dough is too wet, add more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment. Depending on your type of yeast, your dough will have doubled in size in about 1 – 2 hours.
Punch the dough down to release the air. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes.
Preheat oven to 250°C. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with olive oil. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface and move it to the baking sheet. Top with your favorite toppings and bake for 12-15 minutes.