It was during just such a period that I developed my red pesto ciabatta pizza recipe. Truth be told, I feel a bit dramatic even calling it a recipe because it is so simple and easy to put together. All you need to do is take a quick trip around your local supermarket to collect the items that make up the ciabatta pizza recipe and within 15 minutes of returning home you can be serving up a meal.

I feel no shame either in saying that all of the ingredients for my red pesto ciabatta pizza recipe all came from Lidls. Some foodies can really look down their noses at the Lidls and Aldis of this world. However, there is no shame in buying affordable food and considering the prices, both stores have some quality hidden gems on their shelves.

Due to their reach across the continent, they have managed to bring in ingredients from all of the other countries where they do business. Amongst those items are some interesting Italian ingredients ranging from various types of pesto, nice cheeses and really nice antipasti. I am particularly fond of the jarred mixed mushrooms and I have used them in this recipe.

The great thing about this red pesto ciabatta pizza recipe though is that if you don’t have or like a particular ingredient you can just swap it out for another item. Also, if you have family members who aren’t ready to go fully vegetarian then you can put slices of meat on their part of the ciabatta pizza recipe.

Red Pesto Ciabatta Pizza

Red pesto ciabatta pizza recipe

Ingredients:

1 ciabatta loaf, if part-baked bake it until just underdone
70 grams onions, thinly sliced
115 grams red pesto
200 grams shredded cheese (I used a reduced fat cheddar and mozzarella mix)
130 grams roasted red peppers from a jar, diced
125 grams antipasti mushrooms from a jar

Directions:

1. Preheat your oven grill.
2. Slice the ciabatta loaf in half lengthwise and put on a baking sheet.
3. Lightly sauté the sliced onions using a cooking spray or a tiny bit of oil just until they have lost their bite.
4. Spread the red pesto evenly over the two halves of the ciabatta
5. Sprinkle the cheese over both sides of the bread.
6. Pile up the rest of the ingredients making sure each half of the bread has roughly the same amount.
7. Stick the baking sheet under the grill and cook for about 7 minutes until the cheese has melted and started to go golden. Keep a close eye on it to make sure it isn’t starting to burn.
8. Slice both long halves into slices width wise.

Serves: 4

Okay, well maybe that is a tad extreme but I have been on an adventure with this recipe all day. I woke up with an idea for a new dip recipe floating in my head. By the time lunch came around I just knew that I had to try it out and see if the new dip recipe I had dancing in my brain would work. Caution was thrown to the wind and I decided to have a crisps and dips lunch.

I was aiming for a creamy dip recipe but I didn’t want to go the normal onion or spinach dip path. Instead, I thought that mixing together some Italian themed ingredients was the way to go. I knew that I wanted sundried tomatoes to be a key feature to the new dip recipe and that I wanted to use low fat cream cheese as the base.

A good rummage in the fridge helped be bring my plan together. You can’t have something Italian without garlic. So, a few cloves had to go into the dip recipe. Then, I thought that throwing some green olives could add a nice hint of salty depth to the dip. Lastly, I threw in some lemon juice and zest in an attempt to lift the whole flavour of the low fat dip.

The results of the dip experiment? Yummy! All of the fresh flavours work very well together and make the taste buds pops. Plus, the light cream cheese means all the lovely creamy dip texture is there without nearly as much fat as you would think. Perhaps best of all, it takes a total of 30 seconds in the mini chopper to make!

Easy Sundried Tomato and Olive Dip

East sundried tomato and olive dip

Ingredients:

1 cloves garlic, minced
25 grams pitted green olives
50 grams sundried tomatoes in oil, drained but leave a bit of the oil clinging
200 grams light cream cheese
1 teaspoon lemon juice
zest of half a lemon

Directions:

1. Put all the ingredients into a mini chopper or food processor and use the pulse setting for about 30 seconds until everything is mixed up but there is still a bit of texture to the tomatoes.

2. Get the crisps and enjoy! It would probably be really yummy spread on a bagel too.

Serves: 4

Truthfully, I haven’t met a variety of mushroom that I haven’t enjoyed. However, I may have to hide my face in foodie circles when I say that I think the good old fashion variety of mushrooms such as button mushrooms, flat mushrooms and chestnut mushrooms are the favourite. Sure, I will happily enjoy wild mushrooms or portobello mushrooms but I really think the ‘boring’ variety of mushrooms are the best for my tastebuds. Once more, they are far easier on the budget.

I think from this point forward, I am going to make a point of showing the vast array of wonderfully tasty thing that can be done with the traditional mushroom varieties. To begin this championing of classic mushrooms, I thought I would start with showing there is more that can be done with large mushrooms other than doing them in the pan as part of a fry up.

Stuffed mushroom recipes always sound daunting as a concept. I worry that they are going to be too fiddly to be worth the effort. However, that really doesn’t have to be the case at all. These chive and ricotta stuffed mushrooms are pretty darn simple to throw together and they cook fast enough to fill a sudden mushroom craving.

Really, any herbs you have around could go into this mixture. Even a slight change up of the herbs can actually make it a whole new dish. So, experimenting to find your favorite combination is very much encouraged. You will also notice, that I used dried herbs in the recipe. Fresh herbs are fantastic but I feel that the foodie world can get a bit too snobbish about using dried herbs. Most home cooks rely on dried herbs and I think anything that gets people cooking should be encouraged. Plus, the taste good when used properly. So, why not use them?

This chive and ricotta stuffed mushroom recipe works great as a light lunch. They would be at home at an evening meal too either as a starter or alongside a hearty salad for a vegetarian main course. I have made the recipe for two mushrooms. Even though I have said that is two servings, my mushroom related greed would most likely result in me eating both. Don’t worry if you need to make for larger numbers because the stuffed mushroom recipe is very easily scaled up.

Chive and ricotta stuffed mushrooms

chive and ricotta stuffed mushroom recipe

Ingredients:

2 large flat mushrooms
1 teaspoon olive oil
65 grams ricotta cheese
1 clove garlic, finely minced
1 tablespoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried onion flakes
1 teaspoon parmesan cheese, divided

Directions:

1. Preheat the oven to 400 degrees (gas mark 6, 200c).
2. Take the stems out of the mushrooms. Reserve these because they can be chopped up and used in things like omelettes.
3. Brush the outsides of the mushroom with the olive oil and then placed on a lined baking tray.
4. In a bowl, mix together the ricotta, garlic, chives, parsley, onion and half a teaspoon of the parmesan.
5. Season the mixture with salt and pepper to taste.
6. Divide the mixture between the two mushroom caps, filing each with as mush as you can.
7. Sprinkle the tops with the remaining parmesan.
8. Put into the oven and bake for about 20 minutes or until the cheese has started to go golden.
9. Serve.

Makes: 2 mushrooms

Sun dried tomato and olive tortilla pizza recipe

Lately, I have been indulging my pizza craving moments by throwing together quick and very easy tortilla pizza recipes. It really is as simple as using a tortilla in place of the normal pizza dough and piling it high with the cheese and toppings of your choice. They are so easy and simple to make that I have taken to having them instead of a sandwich for lunch. I suppose, really they are an open faced sandwich or a an inside out quesadilla anyway.

You really can put just about anything on them and make a whole new tortilla pizza recipe each and every time. They are great for anybody following a vegetarian diet because the pizza topping options really are as varied as the types of vegetables you can find.

My recent favourite topping combination for my tortilla pizza recipe is sun dried tomatoes and a mixture of green and black olives. If I use reduced fat mozzarella I can pile those olives high and not worry too much about the fat. It is all good fat anyway, right?

Sun dried tomato and olive tortilla pizza

Tortilla pizza recipe

Ingredients:
1 flour tortilla
1 tablespoon pasta sauce
1/3 cup reduced fat shredded mozzarella cheese
1/3 cup sun dried tomatoes in oil, drained and roughly chopped
1 1/2 tablespoons green olives, sliced
1 1/2 tablespoons black olives, sliced

Directions:

1. Preheat oven to 400F/Gas Mark 6
2. Put the tortilla on a baking sheet and spread with the pasta sauce.
3. Scatter the cheese evenly over the tortilla.
4. Put the sun dried tomatoes and olives all over the top of the cheese.
5. Bake in the oven for about 5 minutes until the cheese melts. Watch it very closely during this cooking time as it can very quickly go from golden and melted to very burnt.
6. Put onto a plate and eat sliced into pizza style slices.

Serves: 1

Fresh Pesto and Tomato Salad Recipe

Boy, is that wrong when it comes to making your own pesto recipe ! For guidance, on how to make my own pesto sauce, I went to the recipe collections of one of the cooking gurus of Recipezaar – Kittencal. As well as having nearly 4,000 (!) recipes posted on Recipezaar, Kittencal also has her very own Kittencal’s Kitchen blog.

I knew she had a pesto recipe, so I went looking for it on her blog and found Kitten’s Best Pesto recipe. It was only me in the house and I wasn’t sure if I would mess up making my own pesto sauce. So, I decided to only make a half batch of the pesto. I followed her recipe to the letter with the only difference being that I toasted my pine nuts in a pan just before putting them into the recipe.

Want to know how easy it was to make my own pesto? I stuck the basil, pine nuts, garlic and olive oil into my mini chopper. Yup, I didn’t even have to get the actual food processor out. Which is great because I truly hate cleaning up my big food processor after I use it. Then I wizzed it up for a bit before opening it up and chucking in the cheese, some salt and some pepper and giving it maybe about 30 seconds of whizzing. Done! I mean, seriously that was too easy.

Of course, the proof is in the tasting. So, I dipped my spoon in and tasted my first ever homemade pesto recipe. I swear, as the pesto sauce hit my tongue it was as if my taste buds came alive and started to dance the can-can. No store bought pesto sauce ever tasted that good. The only problem was that if I was going to stop myself eating the whole batch of pesto sauce with a spoon (which I totally would have done!) then I needed a recipe for it.

I took a look in my veggie drawer and really, I couldn’t get past wanting to pare the fresh pesto sauce with the ripe vine tomatoes I had. For a while, I was leaning towards doing a tomato and pesto sandwich on granary bread. I still think that would taste really good but instead I went for this super fresh tasting pesto and tomato salad.

Try this but really, if you don’t make your own fresh pesto for it then you aren’t getting the full impact of the recipe. Try making your own fresh pesto recipe. It really is stupid easy!

Fresh pesto and tomato salad

Fresh pesto sauce and tomato salad

Ingredients:

1 medium tomato, sliced fairly thickly
1 tablespoon pesto sauce, fresh is best
1/2 teaspoon pine nuts, toasted

Directions:

1. Lay the tomato slices out on a plate with the ends just overlapping.
2. Drizzle the fresh pesto liberally over the tomato slices.
3. Scatter with your toasted pine nuts and enjoy.

Serves: 1