Photo of the Cook it club members with their pizza and pasta.













Creating tasty pizza and pasta using vegetables was this weeks challenge. We made the pizza dough using this recipe:
Basic Pizza Dough

Makes one 10in pizza base

8oz/225g strong plain flour
1 sachet easy-blend dried yeast
3 tbsp olive oil (optional)

Place flour in a bowl and stir in olive oil if using, add enough hand-hot water to form soft but not sticky dough. Knead until smooth on a lightly floured surface. Roll out 10in round and place on baking sheet, or make several smaller pizzas. Loosely cover and place in warm place to rise. When it has risen top with tomatoes from tin of chopped tomatoes. Add any other vegetables, pepperoni, ham, cooked chicken etc that you like then top with mozzarella cheese or your choice of cheese. Place in the oven and cook on gas mark 7/425F/220C for about 10 to 15 minutes when cheese has melted and edges are brown.

Students made their own pizza toppings by adding onions, red onions, mushrooms, peppers, kidney beans, mixed beans, celery, carrots, green beans, tomatoes and cheese.

A pasta sauce was prepared using onions, mushrooms, celery, garlic, tomatoes, kidney beans and green beans.
Pasta sauce recipe:
Olive oil
Onions - chopped garlic any peppers
Mushrooms - sliced celery
tin chopped tomatoes
Tomato ketchup or puree
Courgettes/ green beans /Sweetcorn (tinned)/ kidney beans (tinned)/ mixed beans (tinned)

Put a tablespoon olive oil in a saucepan and heat, fry the onions gently until soft and browned.
add peppers, mushrooms, celery and courgettes and fry gently.
Add tin of chopped tomatoes and tablespoon of tomato ketchup or puree cook for 10 mins.
Add sweetcorn, kidney beans or mixed beans and simmer on low heat. While this is cooking prepare pasta as instructions on the packet. Enjoy! serve with garlic bread or crusty bread.


Next week Ready Steady Cook with two teachers.