ONE-TRAY PIZZA WITH SAUSAGE & TALEGGIO
SERVES 4
Begin this recipe at least 4 hours ahead.
2 tbs extra virgin olive oil
2 (200g total) pork and fennel sausages, casings removed, meat crumbled
100g provolone, sliced
150g Taleggio, chopped
½ fennel, thinly sliced
½ red onion, thinly sliced
1 sprig rosemary, leaves picked
Basil leaves and garlic-infused olive oil, to serve
PIZZA DOUGH
3⅔ cups (550g) tipo 00 flour (super-fine soft Italian flour, from gourmet food shops – substitute plain flour), plus extra to dust
½ tsp dried instant yeast
1 tbs extra virgin olive oil
1 tsp caster sugar
For the pizza dough, place all ingredients with 1 tsp salt flakes and 1½ cups (375ml) lukewarm water in a large bowl and stir to combine, adding 1-2 tbs water if too dry (dough will be a little rough). Cover with a damp tea towel. Place in a warm spot for 3-4 hours until doubled in size.
Once risen, knock back dough and knead until smooth. Cover and set aside in a warm spot for a further 30 minutes or until risen slightly again.
Meanwhile, preheat oven to 240°C/220°C fan-forced. Place a large 40cm x 30cm baking tray in the oven for 10 minutes to preheat.
Roll out dough on floured baking paper to the same size as your baking tray. Drizzle with 1 tbs oil. Top with sausage, cheeses, fennel, onion and rosemary. Drizzle with remaining 1 tbs oil and season with salt flakes and freshly ground black pepper.
Slide pizza and paper onto the baking tray. Bake for 15-20 minutes, until dough is puffed and golden. Scatter with basil leaves and drizzle with garlic oil to serve.
CAULIFLOWER CARBONARA PASTA BAKE
SERVES 6-8
A super-easy one-pan bake that’s just perfect for busy weeknights.
1 tbs extra virgin olive oil
200g guanciale, rind removed, cut into batons
6 garlic cloves, thinly sliced
2½ cups (175g) fresh white sourdough breadcrumbs
7 cups (1.75L) milk
500g cauliflower, cut into small florets
350g elbow pasta
2 egg yolks
3 cups (240g) finely grated parmesan
⅓ cup (80ml) pure (thin) cream
Heat oil in a large deep frypan over medium heat. Add guanciale and cook, turning occasionally, for 4 minutes or until lightly golden. Add garlic and cook, stirring regularly, for 1 minute or until golden. Transfer to a bowl with the breadcrumbs and stir to combine. Set aside.
Return pan to a medium-high heat, add milk and bring to just below the boil, being careful to make sure the milk doesn’t boil over. Add cauliflower and pasta and return to a simmer.
Reduce heat to low and cook, stirring regularly, for 10-12 minutes until pasta is just cooked. Remove from the heat and stand for 10 minutes.
Meanwhile, preheat oven to 200°C/180°C fan-forced.
Place egg yolks, parmesan and cream in a bowl and
