Home-made Thin-crust Proscuitto rocket alla marinara Pizza

My darling little boy has been harping on making pizzas at home for a long time, Oh, let me re-phrase that: My darling little boy has been sending innuendos for me to cook some home-made pizzas for him.

Get the drift? :))

His eyes lit up when I told him that I have a surprise for him; showed him my recent purchase of a pizza stone that was on sale. And this simply converts to home-made pizza night for us.

I should have taken some photos of my little boy during our pizza night together as he had me in stitches; he was so excited, babbling away with the thought of doing his own pizza (this means I prepare the dough and tomato sauce of course,  and bake the whole pizza while he does the toppings...only)  and giddy that simply melt my heart away.

(Note: Pizza with toppings made by my darling little boy (read: husband) will be featured in the next blog entry)

A mere smile from my little boy makes me spring high, sends me springing to stratosphere and thugs my heart strings. So what more of a pizza night with 3 different flavors in tow? Im a breathless! 

It is LOVE.

:))

For recipe of pizza dough and tomato sauce, please click here

Ingredients:
1 Quantity basic pizza dough
1 tbsp dried oregano
2 garlic cloves, finely chopped
55 g/2 oz capers
100g/ 3 1/2 oz black olives
200g/7 oz Bel Paese cheese, grated (I opted to use mozzarella cheese instead)
Salt and pepper
Olive oil to drizzle
3-4 slices of proscuitto
Handful of rocket leaves

Preheat the over to 220C/425F/Gas Mark 7.
Distribute the tomatoes over the dough. Season with the garlic, oregano and salt and pepper. Scatter over the capers and olives and sprinkle with the grated cheese. Drizzle over the oil, then bake in the preheated over for about 15-20 minutes.

Remove pizza from oven, put some slices of proscuitto and a handful of rocket

Pasta with tuna, capers, green olives and pine nuts

I know, I know, I have been slacking off with my food blog of late and Im sorry... I must have been very tired lately. There are just so much on my plate at the moment that it takes all my will power to just do anything after a day's worth in the grind. But opening this blog and sharing the wonders of cooking and baking is a commitment. And albeit the days are getting harder and the nights are getting colder in my scheme of things,  cooking and baking remain my passion. I haven't stopped baking and cooking, really.  Nor had I stopped taking photos. I was, slacking off producing food blog entries and that's just being politically correct. Lol!

So without further ado, here is another dish amongst a few of pasta dishes I have created...

Ingredients:

250-300grams pasta

2-3 tablespoons of olive oil

1 can of tuna in olive oil 

4 garlic cloves, minced

1 white medium onion, minced

2 tablespoons of capers

2 tablespoons of green olives stuffed with pimiento

1 lemon

2 tablespoons italian herbs

2 tablespoons pine nuts

white wine

1 tablespoon white sugar (optional)

salt and pepper to taste

Method:

Cook the pasta following package directions.  Drain, and keep aside,.

Heat the oil and add garlic and onion. When the veggies had turned translucent, add in tuna, and cook for 2 minutes, stir then add capers and green olives, half of the lemon, salt and pepper, sugar (optional) and italian herbs,  a few dashes of white wine, pine nuts then stir and taste if the taste is balance.

Add the spaghetti to the frying pan and stir it around to reheat and coat it evenly with sauce.  Add the other half of the lemon. Season to taste with salt and  pepper  (if needed), Remove from heat. Plate your pasta, drizzle with olive oil and top it with parmesan cheese and serve immediately.