- 200g Tagliatelle or 150g Spaghetti
- 2 tablespoons Olive Oil
- 1/2 medium Red Onion, thinly sliced
- 1 Garlic Clove, crushed
- 1 Red Pepper sliced
- 50g Pitted Black Olives, quartered
- 10 Cherry Tomatoes, halved
- 75g Sundried Tomatoes, roughly chopped
1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.
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What you need:
- 450g/1lb Odlums Strong White Flour
- 1 teaspoon Granulated Sugar
- Good pinch of Salt
- 1 x 7g sachet Fast Acting Yeast
- 300ml/½pt Warm Water (1 part boiling to 2 parts cold)
- 1 tablespoon Olive or Vegetable Oil
- Shamrock Semolina, for dusting if liked
- 2 tablespoons Oil
- 1 x 400g tin Roma Chopped Tomatoes
- 1 Onion, finely chopped (optional)
- 1 Garlic Clove, crushed
- 1 teaspoon Fresh Herbs (Basil, Thyme, Parsley etc.) or ½ teaspoon Dried Mixed Herbs
- Cheese (Mozzarella and/or Grated Cheddar)
- Slices of Pepperoni or Chorizo
- Shredded Cooked Chicken
- Sliced Ham
- Olives & Anchovies
- Make the dough by putting the flour, sugar, salt and yeast into a large bowl. Add the oil to the warm water and pour into the dry ingredients. Mix together to form a dough.
- Turn the dough onto a floured surface and knead for about 7 to 10 minutes, until dough is smooth and elastic. This can be done in half the time by using dough hooks in an electric mixer. Return to bowl and cover loosely with a tea towel. Leave in a warm enough place to prove until doubled in size. About 45 minutes to 1 hour.
- Meanwhile, make the sauce: heat the oil in a pan, add the onions (if used) and gently fry until soft. Add the tomatoes, garlic and herbs and bring to the boil. For a smooth sauce this may be blitzed in a food processor. Sauce should be thick enough to coat the back of a spoon. If it needs thickening, bring it to the boil and reduce to thicken, this may take a few minutes. Preheat oven to 200°C/400°F/Gas 6.
- When dough is ready, dust a board with semolina if used, or flour and roll out to a round, size depends on the thickness and the number of pizzas you wish to make.
- Place pizzas on baking trays or baking stone. Spread with a little of the tomato sauce, then the cheese and the toppings of your choice.
- Bake for about 10-15 minutes depending on the thickness of the pizza, until the pizza is golden underneath and the topping is bubbling on top.