I have a great recipe for you this week, I regularly make it – it is so easy and versatile and of course suitable for the whole family. But before that, here’s a run down of what we enjoyed this week. All meals were homemade and enjoyed by all, including our little baby.
Monday: Spaghetti Bolognaise with home-made garlic bread. This is an all-time favourite in our house
Tuesday: Beef stir-fry with vegetables and brown rice
Wednesday: Leftover Spaghetti Bolognaise
Thursday: Homemade Pizza with salad, see recipe below
Friday: Roast Chicken, mashed potato and steamed vegetables. Again this is a firm favourite with the girls
Saturday: Pork Chops, wholemeal cous cous with roast veg, feta and cashews
Sunday: Baked Eggs, leftover pork and vegetables in a tomato sauce with home-made crusty bread to dip
Recipe of the Week: Salami, Mushroom and Olive Pizza with Salad
This pizza is so easy to make, has no added sugar or salt and can be topped with whatever you like. Some of our favourite toppings are chicken, ham, bacon, pineapple, sweetcorn, mushrooms, salami, olives, seafood, broccoli, cashews – a combination of these. This makes enough for 2 adults, 2 small children and a baby.
3 tbsp olive oil
225g self-raising flour (you can use a combination of wholemeal and white self-raising flour if you like. The wholemeal makes it a little more crunchy, although I would use more white than wholemeal flour so it’s not too heavy)
90-100ml warm water
1 tbsp olive oil
1 clove garlic, crushed
2 tbsp tomato puree
1 tsp dried oregano
10 fresh basil leaves torn up (optional). I have a basil plant so like to put it into a lot of recipes
pinch of black pepper, ground
Toppings of your choice and mozzarella cheese (I use grated). This week we had salami, mushrooms and olives
- Preheat the oven to 220C, line a large tray with baking paper (I use a large rectangular baking tray).
- Make the sauce first as you can make the dough while the sauce is cooking. The sauce makes enough for 2 pizzas so I always freeze what is leftover which means next time I just grab it from the freezer and make the dough.
- Heat the oil in a pan and fry the garlic for 2 minutes.
- Add the passata, tomato puree, oregano and basil and simmer uncovered for about 10 minutes until the sauce thickens.
- In a mixing bowl put the flour and make a well.
- Pour in the oil and most of the water.
- Mix until the dough is elastic but not sticky, adding more water if required.
- Put the dough onto a floured surface and knead until it is even in colour and feels elastic.
- Roll the dough, shaping it as you like. I make a big pizza with this amount of dough as a thin base is nicer. If it’s too thick it can be doughy.
- Spread the sauce on the pizza (as I mentioned I think the sauce is enough for 2 pizzas) and sprinkle with some mozzarella to cover the sauce.
- Add your toppings and sprinkle some more mozzarella on top, along with some dried oregano.
- Bake the pizza in the oven for 15 minutes, until the top is bubbling in the middle.
- For the salad, again I used whatever was in the fridge – cos lettuce, tomato, avocado, kalamata olives, feta, cashews
Let me know what you enjoy for dinner in the comments below.