Posted by: Rachael | May 6, 2008

double italian twist

Spaghetti and meatball soup is another favourite round here. And in spite of having a family of six around to share it at the weekend, we still had plenty of leftovers (perhaps because this brew was very chilli-hot 😉 )

Spaghetti is Italian.
Pizza is Italian.
Yes, spaghetti and meatball pizza, instead of two nights of soup (the noodles soaked up most of the sauce making it just the right consistency to spread over the pizza base – had it been too runny, we’d have boiled off some of the liquid first).

For the pizza base, we might use our sourdough bread recipe.
Or our yeast bread recipe (omit the sultanas and spices in that recipe link if you don’t want hot cross bun pizza – though that would be tasty, especially if you poured stewed apple over the top and served it with whipped cream)
Or Mrs A’s baking powder recipe, which never turns out the same as when she makes it at her house.

1 teacup flour
1t baking powder
A pinch of salt
Sift together

1 large teaspoon butter
Rub in

Water to mix
Mix in with a knife.
Knead on a floured tray.
Roll out and use as a base for your favourite toppings.
Bake at 200ºC for 20-30 minutes





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