Tasty and Easy Recipes

Ingredients:
1 pizza dough
1-2 tablespoons semolina
1 teaspoon olive oil
1 bell pepper, thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
2-3 cloves garlic, minced
1 teaspoon garlic infused olive oil
1-2 teaspoons mustard or pizza sauce
2 cups grated soft cheese (any type you like)
2-3 fresh mushrooms, thinly sliced
1 chopped fresh tomato, or 1/2 cup chopped Pomi
sea salt
freshly ground pepper
1 tablespoon minced herbs, such as Italian or Herbes de Provence
1/2 cup pitted black olives
fresh basil sprigs for garnish

Method:
Place crust on pizza peel, liberally sprinkled with semolina. Heat oven with pizza stone in it to 450-500 degrees. In meantime, slice and cook pepper, onion, zucchini, and garlic in olive oil a few minutes to soften and to start to brown just a little. Brush the crust all over with the garlic olive oil, and then spread with a very thin layer of mustard. Top with the grated cheese. Distribute the cooked vegetable mixture over the cheese, top with mushrooms, tomatoes, salt, pepper and herbs. Sprinkle with the olives. Transfer crust to the hot pizza stone and bake until the crust is crisp the the topping is bubbly, about 12-15 minutes. Garnish with basil and serve.

Ingredients:
2 cups fresh basil
3 cloves garlic
1.5 teaspoon salt
1/4 cup olive oil
3 tablespoons butter or margarine
2 tablespoons Parmesan cheese
1.5 tablespoon Romano cheese
1 (16-ounce) package very thin spaghetti

Method:
Prepare the basil by rinsing it and tearing off the leaves. Discard the stems.
Chop the garlic in a food processor or blender. Add the basil and salt. Process. Add the olive oil. Process until smooth.
At this point you can put the pesto aside for later use, or freeze it. When ready to serve, mix the butter or margarine into the pesto with a fork and blend well. Blend in the cheeses. Set aside.
Make the spaghetti according to the package directions. Drain.
Mix the pesto into the pasta.

Ingredients:
1 kilogram bread flour
1 1/2 tablespoon salt
1/2 tablespoon sugar
1/2 ounce (15 grams) active-dry yeast
2.5 cups (.6 liters) lukewarm water
2 ounces (60 grams) canola oil

Method:
1. Sift flour into a large mixing bowl. Add remaining ingredients. Mix with an electric mixer until a unified ball of dough has formed.
2. Put the dough in an oiled bowl. Cover with a towel. Let rise in a warm place for 1 hour, or until doubled in size.
3. Punch down the dough. Knead the dough for a few minutes.
4. Preheat the oven to 200°C. Line 3 cookie sheets with parchment paper and spray with non-stick spray.
5. Break the dough into 3 portions, and roll the dough out until it covers the whole sheet.
6. Let the dough rise for another 10-15 minutes on the cookie sheets.
7. Spread olive oil and coarse sea salt on the dough. You can also spread chopped herbs such as thyme or rosemary on the dough.
8. Bake at 200°C for 15 minutes, or until golden on top.

For pizza, bake for 10 minutes without cheese, add cheese and then bake another 5 minutes.

Cut the bread into squares. Serve the bread hot out of the oven or at room temperature.

Ingredients:
1 pound bulk Italian sausage
2 cups onion, chopped
2 cloves garlic, finely chopped
7 cups water
4 medium carrots, pared and sliced
2 15-ounce cans diced tomatoes, undrained
6 beef bullion cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
1-1/2 cups zucchini, coarsely chopped
1 15-ounce can garbanzo beans, drained
1 cup elbow macaroni

Method:
In a large kettle, brown sausage, onion, and garlic; drain off fat.
Add water, carrots, tomatoes, bouillon cubes, Italian seasoning, and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes.
Add zucchini, garbanzo beans, and macaroni. Cover; cook 20 minutes or until macaroni is tender.