Potato, Garlic and Rosemary Pizza

This pizza is one of my favourites – who does not like garlic on a pizza! It is the perfect meal for a hoard of hungry people in a hurry to eat. It makes a flavoursome meal with a minimum of fuss – just serve with a simple side salad. Salad leaves and tomato is perfect.

Make sure that you slice the potatoes thinly, otherwise they will not cook properly.

Similar recipes include Pizza on the BBQ, and Halloumi and Oven Dried Tomato Pizza.

Browse all of our Pizza recipes and all of our Snacks.  Or explore out Late Summer recipes.

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Schiacciata with Cheese Topping

If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.

Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.

This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.

Similar recipes include Pita Bread, The Life Changing Loaf of Bread, Potato and Garlic Pizza, and Sweet Potato Bread with Raisins and Walnuts.

You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.

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How to Make Italian Pizza Dough

This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights. It works every time.

We have other Pizza dough recipes here, or explore all of our Pizza recipes. Our Italian recipes are here. Browse all of our Tomato recipes. Or you might like to browse Sauce recipes. Check out our easy Late Autumn recipes.

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How to Make Pizza Dough

With the weather so good at the moment, it is time to make pizza.

After many years, this is still my go to recipe for Pizza Dough.

You might also like our Pizza recipes. Or you might like to browse Italian recipes. Check out our easy Early Winter recipes. And feel free to browse recipes from our Retro Recipes series.

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Pizza on the BBQ

Sometimes, only a pizza will do.

Sometimes, only a pizza will do. Sometimes the comfort of carbs and the take-away feel are the things that are required. When such attacks come, make a pizza. For ease, make it in a covered BBQ, such as a Weber Q.

Similar recipes include Schiacciata, and Potato and Garlic Pizza.

You might also like to try other Vegetarian BBQ Recipes. You can browse them here. They include Hot Tomato Salad, Garlicky Eggplant with Feta, and Asparagus in Pastry. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Mid Spring recipes here.

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What is in your flour?

Do you ever wonder what is in the flour you buy? Read on…..


I have never thought about the ingredients flour. I have always assumed that it is the pure result of grinding a grain or lentil, with extra gluten sometimes added to wheat flour.

A few weeks ago I bought a pizza and focaccia flour from a bulk health store, and made wonderful pasta and focaccia from it. It was so good, especially the pasta. Today I went back to the shop to replenish my stock, thinking of making pasta again.

Wandering around the endless array of different flours, musing about how to incorporate some of them into my pasta recipe, I eventually came to the tub containing the Pizza and Focaccia flour. Listed on the tub were the ingredients – wheat flour and soya flour. A little surprised at this, I read on. Emulsifiers, colouring agents, flavouroids, some other chemically named ingredients that I had no idea about.

I was really surprised and it reinforced for me how complacent we are about the common ingredients that we use. I will be reading labels of flours more closely from now on.

When I checked my supermarket-purchased and well used packets of plain flour at home, the ingredient list specifies wheat only. It seems the specialist and bread flours contain the additives. Please check carefully.

Do you read labels of common ingredients?



Haloumi Pizza with Oven Dried Tomatoes

From the market to the kitchen in Italian style.

Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.

Similar recipes include Schiacciata, and Potato and Garlic Pizza.

Take a look at our other pizzas here, and a collection of tomato recipes here. Check out our oven dried tomatoes. Find inspiration in our Early Autumn recipes too.

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Farinata | Socca | Chickpea Flour “Pizza”

Baked chickpea flour farinata with a pizza topping.

There can’t be a more versatile ingredient than the chickpea – whole, crushed, blitzed or ground; soaked, cooked, dried or tinned. But it is when they are dried and ground that the excitement really begins. Chickpea flour (also known as Bengal gram, gram flour and besan flour) forms the basis of some of my favourite comfort food.

Chickpea flour is used by cuisines from France through to India (from Socca in France to Farinata in Italy, to Iranian gondi dumplings, to pudla in India, for example), an beyond that as well. It is a versatile cooking medium, even lending itself to batters for deep frying vegetables and other snacks. There are also cardamom flavoured biscuits, pistachio studded fudge, sev noodle snacks, delightful yoghurt curries, In India its use is ubiquitous, and Italy seems to have a wonderful understanding of its properties too. This nutty-flavoured flour has grabbed the attention of cuisines around the world .

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