By: LILLIAN BWIRE
The December holidays are here again, time to experiment with easy recipes that the whole family will enjoy. For weekend treats, try this pizza recipe and hash brown casserole.
1) Home-made pizza
For the pizza base (Make one from scratch or buy readymade from the supermarket)
300g bread flour ( you can use whole wheat flour)
1 tsp instant dry yeast
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
Handful fresh basil or 1 tsp dried
1 garlic clove, finely crushed
For the topping (You are free to use toppings of your choice)
125g ball mozzarella, sliced
Handful grated or shaved parmesan
Handful cherry tomatoes, halved
Handful basil leaves (optional)
Make the base:
Put the flour into a large bowl
Stir in the yeast and salt.
Make a well, pour in 200ml warm water and olive oil and stir with a wooden spoon until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for five minutes until smooth.
Cover with a tea towel and set aside.
Leave the dough to rise if you like, but it is not essential for a thin crust.
Make the sauce:
Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Roll out the dough:
Once dough rises, quickly knead it, then split into two balls.
On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin.
The dough needs to be very thin since it will rise in the oven. Lift the rounds onto two floured baking sheets.
Top and bake:
Heat oven to 240C/fan 220C /gas 8.
Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon.
Sprinkle cheese and tomatoes, drizzle with olive oil and season.
Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 minutes until crisp.
Serve with a little more olive oil, and basil leaves if using.
Repeat step for remaining pizza.
2. HASH BROWN CASSEROLE BREAKFAST
500gms spicy pork sausage
1 small onion, chopped (1/4 cup)
2 1/2 cups frozen diced potatoes
1 3/4 cups milk
1 cup breakfast cereal mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded sharp Cheddar cheese (8 oz)
Hot sauce, if desired
Sour cream, if desired
1 Spray 13×9-inch glass baking dish with cooking spray.
In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally.
Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned.
Drain mixture on paper towels; spoon into baking dish.
In medium bowl, stir eggs, milk, cereal mix, salt and pepper with fork or whisk until blended.
Stir in cheese. Pour over sausage mixture and stir well.
Cover with nonstick foil; refrigerate 8 to 12 hours.
Heat oven to 350°F. Bake casserole covered 45 minutes.
Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Let stand 5 minutes before serving.
Serve with the hot sauce and sour cream.
KITCHEN TIP: Buy tomatoes in bulk while in season, and freeze for later use
SOURCE: DAILY NATION