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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 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chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/doughs?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/doughs"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3370885508277623489"},"published":{"$t":"2016-02-13T17:01:00.000+00:00"},"updated":{"$t":"2016-02-13T17:01:06.439+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cirio"},{"scheme":"http://www.blogger.com/atom/ns#","term":"doughs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pizza"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Saturday Night Pizza from Cirio "},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Pizza_zpstqwietcb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/Pizza_zpstqwietcb.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen made well, a homemade pizza can easily rival that of any pizzeria, and what's more if you follow these simple \"Make Ahead\" tips from the people at Cirio, you can have a pizza to be proud of on the table well before any delivery brand!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_3173_zps0f6cfbc9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3173_zps0f6cfbc9.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cirio Pizza Base*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes six 8-inch bases\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cirio-pizza-base\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis is a really simple recipe for a pizza base and a great way to start if you've never had a go at making your own before.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n650g Italian 00 flour or strong bread flour (about 4 3\/4 cups)\u003C\/div\u003E\n7g sachet of easy blend yeast (2 1\/2 tsp)\u003C\/div\u003E\n2 tsp salt\u003C\/div\u003E\n25ml olive oil (1 3\/4 TBS)\u003C\/div\u003E\n50ml warm milk (3 1\/2 TBS)\u003C\/div\u003E\n400ml warm water (14 fluid ounces)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n the flour, yeast, and salt together in a large mixing bowl.\u0026nbsp; Make a \nwell in the centre and pour\u0026nbsp; in the olive oil and warm milk.\u0026nbsp; Slowly add\n the water and bring the dough together. \u003C\/div\u003E\nTip the dough \nonto a lightly floured surface.\u0026nbsp; Knead for 10 minutes or until smooth \nand elastic.\u0026nbsp; Transfer to a clean, lightly oiled bowl.\u0026nbsp; Cover with a \ndamp cloth and leave in a warm place to rise for 1 1\/2 to 2 hours until \ndoubled in size.\u0026nbsp; Divide the dough into six balls and roll each out onto\n a lightly floured work surface until 8 inches in diameter.\u003C\/div\u003E\n\u003Cb\u003ESave\n time:\u003C\/b\u003E\u0026nbsp; Make ahead!\u0026nbsp; After the dough has risen, knock out the air and \npop the dough into a polythene bag, seal and freeze.\u0026nbsp; To use simply thaw\n out in the refrigerator overnight and then leave at room temperature \nfor about half an hour before dividing into six rounds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3180_zpsdee31bed.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3180_zpsdee31bed.jpg\" height=\"356\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cirio Tomato Sauce for Pizza*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes enough for 6 8-inch pizzas\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cirio-tomato-sauce-for-pizza\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/div\u003E\n100ml Cirio Smooth Passata (3 1\/2 fluid ounces)\u003C\/div\u003E\n1 tsp dried oregano\u003Cbr \/\u003E\n1 garlic clove, peeled and crushed\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n all of the ingredients in a saucepan, seasoning to taste with salt and \nblack pepper.\u0026nbsp; Place over low heat and cook for 10 minutes until you \nhave a thick sauce.\u0026nbsp; Set aside to cool before using.\u003C\/div\u003E\n\u003Cb\u003ESave \ntime:\u003C\/b\u003E\u0026nbsp; Make ahead!\u0026nbsp; Make a big batch of the sauce ahead of time and \nstore in little containers in the freezer, ready to use when you need \nit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3181_zps3cdc3a14.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3181_zps3cdc3a14.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPIZZA MARGHERITA\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTop the pizza rounds with the Cirio based tomato sauce.\u0026nbsp; Scatter each one with sliced mozzarella cheese.\u0026nbsp; Drizzle over 1 TBS Filippo Berio Extra Virgin Olive Oil and sprinkle with Parmesan cheese.\u0026nbsp; Put the pizza onto pre-heated baking trays and cook in the oven at its highest setting for 8 to 10 minutes or until golden and crisp.\u0026nbsp; Remove from the oven and drizzle with Filippo Berio Extra Virgin Olive oil and sprinkle with freshly torn basil leaves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3179_zps7f7d3f17.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3179_zps7f7d3f17.jpg\" height=\"361\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECLASSIC COMBINATIONS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEveryone has their own favourite pizza toppings, which is what makes pizza so versatile, but here are a few tried and tested flavour combinations which you might like to try.\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003EMozzarella, chilli, spicy salami \u0026amp; black olives\u003C\/li\u003E\n\u003Cli\u003EMozzarella, parmesan cheese \u0026amp; roscuitto\u003C\/li\u003E\n\u003Cli\u003EMozzarella, capers, black olives \u0026amp; anchovies\u003C\/li\u003E\n\u003Cli\u003EMozzarella, parmesan cheese, Parma ham - sprinkle with rocket leaves after cooking\u003C\/li\u003E\n\u003Cli\u003EMozzrella, tuna and olives\u003C\/li\u003E\n\u003Cli\u003EMixed roasted peppers and Italian goats cheese\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cb\u003ECIRIO ESSENTIALS FOR THIS RECIPE\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo 4954b0d3ff13cd125200d4821e15aa9d_zps2fzfd3re.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/4954b0d3ff13cd125200d4821e15aa9d_zps2fzfd3re.jpg\" height=\"320\" width=\"304\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003ECirio's Passatas come from the ripest tomatoes, simply peeled and sieved.\u003C\/li\u003E\n\u003Cli\u003EChoose either Rustic Passata with a more chunky texture or Smooth Passata for a creamy texture.\u003C\/li\u003E\n\u003C\/ul\u003E\nAs Italy's most loved tomato brand, Cirio is an icon of Italian cuisine in over 90 countries.\u0026nbsp; Since 1856, Cirio has created a range of tomato products to bring the authentic taste of Italy into every home!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMade from 100% Italian tomatoes, harvested and processed on the same day and with guaranteed traceabilty from seed to fork, Ciro's products create the real rich and unique 'Taste of Italy' ideal for the most discerning chefs and households.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3182_zps0cc7a30e.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3182_zps0cc7a30e.jpg\" width=\"375\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor more information visit\u003Ca href=\"http:\/\/www.cirio1856.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E www.cirio1856.co.uk\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nSee our recipes at\u003Cb\u003E \u003Ca href=\"http:\/\/www.youtube.com\/Cirio1856UK\"\u003Ehttp:\/\/www.youtube.com\/Cirio1856UK\u003C\/a\u003E \u003C\/b\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3370885508277623489\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/saturday-night-pizza-from-cirio.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3370885508277623489"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3370885508277623489"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/saturday-night-pizza-from-cirio.html","title":"Saturday Night Pizza from Cirio "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});