inthekitchen
Napolitana Pizza (12”)
For Alfonso’s tomato sauce recipe
see ciaowinnipeg.com
EXQUISITE TEAS
AND CRAFT
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LUXURIES
Perfect for gift giving and souvenirs
Ordering online is easy. Why not order
locally? We’re happy to deliver with free
shipping on orders over $100.00.
204-489-5460
WWW.CORNELIABEAN.COM
Rubia Darya
Traditional Woven Art
Unique hand-woven
rugs & carpets
102-132 James Avenue
204.223.5177
rubiadarya.ca
16
ciao! / oct/nov / two thousand seventeen
INGREDIENTS
1 ball of dough (approx. 250 g)
tomato sauce
6 ham slices
1 cup mozzarella
3-5 tomatoes, sliced
1 Tbsp crushed garlic
oregano
extra virgin olive oil
PREPARATION:
1. Preheat oven to 500°F.
2. Roll out dough to fi t 12” pan.
3. Spread the tomato sauce on
the dough.
4. Add the ham slices. Make sure
the tomato sauce is touching the
ham to avoid dry or burnt ham.
5. Add mozzarella.
6. Top the pizza with tomato
slices, oregano and drizzle of oil.
7. Bake for 8 mins or until cheese
is melted evenly and completely.
Summertime Pizza (12”)
INGREDIENTS
1 ball of dough (approx. 250 g)
1/2 cup fi g jam
3 Tbsp ricotta cheese
6 slices brie cheese
2 Tbsp goat cheese
3 prosciutto slices
6 fi g slices
roasted and salted pumpkin seeds
roasted and salted sunfl ower seeds
micro arugula
METHOD
1. Preheat oven to 400°F.
2. Roll out dough to fi t 12” pan.
3. In a food processor, mix fi g jam,
salt, pepper, garlic, and water to
create a spreadable ‘pesto’.
4. Spread the fi g pesto, then add
ricotta cheese to the base.
5. Add brie and prosciutto slices.
6. Crown with goat cheese.
7. Add fi g slices evenly.
8. Bake for approx. 12 mins.
9. Finish with seeds and micro
arugula.
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