What is antipasto pasta… Well allow me to explain. For those of you living in Asia, you would have noticed that shops have been closed due to Chinese New Year. What is great about this is that it is the perfect opportunity to get creative with what is left in the fridge… I had a couple of typical antipasto ingredients, which is also what inspired the name of this dish. It is very quick and easy to make.
250 g dried pasta
1 large green chili (finely chopped)
2 cloves of garlic (finely chopped)
1/2 cup sliced small tomatoes
1/2 cup sliced olives
100 g sundried tomatoes from a bottle (keep the oil)
1 avo, cubed
1/4 cup crumbed feta cheese
sea salt and black pepper to taste
Cook the pasta as per the instructions given on the packet. While the pasta is cooking, fry the garlic and chili in a pan with a little bit of the sundried tomato oil. Fry for 2 – 3 minutes. When the pasta is cooked, add all the ingredients including about 3 table spoons of the sundried tomato oil, mix well and serve.
Whether you are vegetarian, meat-lover, it does not matter. Add some cheese & tomato on a dough and pop it in the oven until crispy… everyone is happy. The ultimate vegetarian pizza, and yes, extremely tasty.
This recipe makes 2 large pizzas.
Ingredients for the base
2.5 cups flour
1 tsp caster sugar
1 tbsp dry yeast
1/2 tsp salt
1 tbsp olive oil
1 cup lukewarm water
Preheat the oven to 200 degrees Celsius.
Add the yeast and caster sugar to the luke warm water, stir well and allow to stand for 10 minutes. Sift the flour, caster sugar and salt into a big bowl. Add the olive oil. Do not mix the flour and oil yet. Make a well in the flour and add the yeast. Using your hands (well floured) mix the ingredients together to form a dough. Divide the dough into two dough balls and leave to stand for 30 – 40 minutes, covered with a cloth.
Ingredients for pizza toppings
200 ml tomato puree
1/2 cup sliced sundried tomatoes
15 – 20 cherrie tomatoes, halved
40 ml olive oil
1 clove chopped garlic
2 cups grated mozzarella
1 cup grated parmesan
1 cup grated cheddar
1/2 cup feta
Firstly, finely chop the garlic and add it to the oil and set aside. Once the dough has doubled in size, roll it out on a well floured surface. Brush some of the garlic oil on an oven tray. Place the dough on an oven tray, and start adding your yummy toppings. Start by brushing the base with a little bit of the garlic oil. Next it is time to add the tomato puree which will form the base… Add the sundried tomatoes, and then the cheese. (I mixed the parmesan, mozzarella and cheddar together before adding it onto the pizza). Place the halved cherri tomatoes on top of the cheese, and lastly crumble over the feta. Pop this into the oven for 15 – 20 minutes or until the cheese is golden and the base it cooked and crispy. Once removed from the oven add the avo, and serve. Add some beer or red wine… amazing Saturday night dinner.