Christmas Pesto Chicken Pizza

Christmas Pesto Chicken Pizza

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. 

Serves 8 servings

Prep: 35 min
Rising Bake: 20 min.

INGREDIENTS

• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2 to 3 / 4 cups bread flour
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 tablespoon sugar
• 1 to 1 / 2 teaspoons salt, divided
• 1 / 2 pound boneless skinless chicken breasts, cut into 1 / 2 inch pieces
• 1 small onion, halved and thinly sliced
• 1 / 2 each small green, sweet red and yellow peppers, julienne-d
• 1 / 2 cup sliced fresh mushrooms
• 3 tablespoons prepared pesto
• 1 to 1 / 2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 / 4 teaspoon pepper
  

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
4. Punch dough down; roll into a 15 in. circle. Transfer to a 14 in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18 to 20 minutes or until crust and cheese are lightly browned. 
6. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 slices.
   

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Christmas Deep pan American Hot Pizza

Christmas Deep pan American Hot Pizza

An American classic that's loaded with cheese, jalapenos and salami. We recommend you eat this pizza hot from the oven.

Cooking Medium

Time Hands on time 30 min, simmering time 40 min, oven time 20 min, plus rising

Serve 4 serving 

Ingredients

For the dough

• 7 g sachet fast-action dried yeast
• 1 ½ tsp caster sugar
• 1 ½ tsp fine sea salt
• 340 ml lukewarm water
• 600 g strong plain flour, plus extra for dusting
• Vegetable oil for greasing

For the Tomato sauce

• 4 tbsp olive oil
• 3 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tsp caster sugar
• ½ tsp sea salt
• 1 tbsp white wine vinegar
• 150 ml red wine
• 300 g pasta
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce

For the topping 

• 12 slices spicy salami
• 12 slices salami
• 150 g cooking mozzarella, grated 
• 50 g strong cheddar, grated
• 1 / 2 jalapeno chillies, sliced

you’ll also need

• 1 x 23 cm cake tins
  

METHOD

1. For the dough, put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to froth and dissolve. Sift the flour into a large mixing bowl. Pour the liquid into the flour and stir to bring the dough together. 
2. Put the dough into a mixer with a dough hook attachment and knead for 5 minutes on a medium speed. If you don’t have a mixer, knead the dough on a lightly floured work surface for 10/15 minutes. Keep mixing/kneading until the dough springs back when gently pressed. 
3. Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise in a warm room until almost doubled in size (about 1 hour).
4. Meanwhile, prepare the tomato sauce. Heat the oil in a pan and gently fry the shallots for about 10 minutes until softened. Add the garlic and fry for a few minutes before stirring in the sugar, salt, vinegar and red wine. Bring to the boil and bubble for 10 minutes to reduce by three quarters. Add the pasta, then simmer for 45 minutes on a low heat, stirring occasionally, until reduced and thick. Heat the oven to 240°C / 220°C fan / gas 9.
5. Season the sauce with salt and pepper, then add the Worcestershire sauce and Tabasco to taste. 
6. Grease 1 x 23 cm diameter cake tins. Knock back the dough to expel any large air bubbles and divide in half. Shape each piece of dough into a flat disc, then press into each tin, moulding and stretching the dough to fit the tin so the crust will be thicker than the centre. 
7. Divide the sauce between the bases, spreading to cover evenly, then top with the 2 salamis, the grated cheese and jalapenos. Bake for 15 minutes until cooked through and golden. If the crust is becoming too brown, cover the pizza with foil for the remainder of the cooking time. Serve with a bitter leaf salad. 
   

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Christmas Treacle Pudding

Christmas Treacle Pudding

A classic steamed syrup sponge. Simple to make and guaranteed to Please Anyone. Steam traditionally or microwave in 5 minutes.

Preparation time less than 30 mins

Cooking time over 2 hours

Serves Serves 6

Ingredients

• 180 g/6 oz unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup
• 180 g/6 oz plain flour
• 3 tsp baking powder
• 3 free-range eggs
• 180 g/6 oz demerara sugar
• 1 tbsp black treacle
  

Method

1. Grease a 1 liter / 1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.
2. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.
3. Pour the mixture into the basin and cover with a piece of grease proof paper.
4. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.
5. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.
6. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.
7. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.
8. Recipe Tips: To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the center comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.
   

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Christmas Pasta With Winter Ratatouille

Christmas Pasta With Winter Ratatouille

James Martin shows you a quick and simple way to serve this ever-popular dish.

Each serving provides 715 k cal, 20 g protein, 132 g carbohydrate (of which 31 g sugars), 9 g fat (of which 1.5 g saturates), 14 g fiber and 1.1 g salt.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 200 g/7 oz sweet potatoes, peeled and cut in wedges
• 200 g/7 oz parsnips, peeled and cut in large pieces
• 200 g/7 oz carrots, washed and cut in large pieces
• 110 g/4 oz red onions, cut in quarters
• 3-4 cloves garlic
• 2 tbsp olive oil
• 75 ml/2½ fl oz clear honey
• 2 sprigs rosemary, plus extra chopped rosemary to garnish
• salt and freshly ground black pepper
• 500 g/1 lb 2 oz packet of pasta
• 800 ml/1 1/3 pint pasta
  

Method

1. Preheat the oven to 200 C/400 F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the pasta, bring to the boil and allow to simmer gently for a minute or two.
6. Serve on top of the pasta and garnished with chopped rosemary.
7. Recipe Tips: The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.
   

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Christmas chocolate Sauce pudding

Christmas chocolate Sauce pudding 

This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!

Prep: 15 min  ›  Cook: 50 min  ›  Ready in: 1 hr 5 min  Serves: 6

Ingredients

• 150 g self raising flour
• 165 g caster sugar
• 2 tablespoons cocoa powder
• 125 ml milk
• 1 teaspoon vanilla extract
• 30 g butter, melted
• 150 g dark brown soft sugar
• 4 tablespoons cocoa powder
• 425 ml hot water
  

Method 

1. Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass casserole dish around 2 litres.
2. Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined milk, butter and vanilla and stir until smooth. Pour mixture into baking dish.
3. Sift combined brown sugar and remaining cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes.
4. Serve hot from the oven and dust with icing sugar if desired, enjoy!
   

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Christmas pudding

Christmas pudding

Get motivated in December to make your Christmas pudding to have it mature in time for Christmas.
Equipment and preparation: You will need a 1.2 liter /2 pint pudding basin, baking paper, foil and kitchen string.
Preparation time overnight
Cooking time over 2 hours
Serves Makes 1 x 1.2 liter/2 pint pudding

Ingredients

350 g/12 oz mixed dried fruit (raisins, currants, sultanas)
100g/3½oz pitted ready-to-eat prunes, chopped or left whole
100g/3½oz dark muscovado sugar
4 tbsp dark rum
100 ml/3½fl oz stout
100g/3½oz chopped walnuts
100g/3½oz blanched almonds
100g/3½oz ground almonds
100g/3½oz fresh white breadcrumbs
50g/1¾oz plain flour
100g/3½oz frozen butter, grated, plus a little extra for greasing
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
2 tsp mixed spice
100g/3½oz chopped glacé cherries (or left whole if you prefer)
3 large free-range eggs, beaten

Method

1. Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
2. After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
3. Cover with cling film and leave to stand in a cool place for 24 hours.
4. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
5. Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
6. Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
7. Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
   

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Christmas Pizza Margarita

Christmas Pizza Margarita

Even a novice cook can master the art of pizza with our simple step-by-step guide.

PREP: 25 MINS

COOK: 10 MINS

SERVE: 4 Person

Ingredients

For the base

300 g strong bread flour

1 tsp instant yeast

 (from a sachet or a tub)

1 tsp salt

1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

100 ml pasata

handful fresh basil or 1 tsp dried

1 garlic clove, crushed

For the topping

125 g ball mozzarella, sliced

handful grated or shaved Parmesan (or vegetarian alternative)

handful cherry tomatoes, halved

To finish

handful basil

 leaves (optional)

Method

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
   

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Christmas Rainbow Noodles

Christmas Rainbow Noodles

A healthy and delicious noodle dish that will feed the whole family.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Ingredients

• 250g/9oz wholewheat egg noodles
• 1 tbsp vegetable oil
• 1 red pepper, seeds removed and finely sliced
• 1 small bunch spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 2 large carrots, peeled into ribbons with vegetable peeler
• 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 lime, juice only
• 150 ml/5 fl oz vegetable stock
• 25 g/1 oz roasted unsalted peanuts, lightly crushed
• 2 tbsp roughly chopped fresh coriander
• 1 red chilli, roughly chopped
  

• Method

  1. Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
  2. Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
  3. Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
  4. Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
  5. Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
     

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Christmas Asian Spaghetti

Christmas Asian Spaghetti with Mushrooms, Snow Peas, Garlic

We LOVE this simple 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean sprouts are fantastic, and tofu or temped would be a great protein boost. The light flavor of this dish comes from the garlic and Tamara - two of my favorites! It tastes great both warm and cold, so leftovers are a perfect work lunch with no need to reheat.

Vegan, gluten-free (with gf pasta and tamari)

Ingredients
8 oz. angel hair pasta (or spaghetti, etc)
8 oz. mushrooms
1 1/2 cups snow peas
2 medium carrots
6 green onions
3 cloves garlic
1/4 cup tamari/soy sauce (less/more to taste)
Optional: sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Directions
Cook pasta according to package directions and drain.
Meanwhile, slice mushrooms, cut green onions in 1/2" pieces, and cut carrots into matchsticks/julienned. Mince garlic.
In a large skillet over med-high heat, saute mushrooms for 2-3 minutes. (Can use sesame oil for more flavor if desired.)
Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
Add garlic, stir, and heat for 1 minute.
Add pasta and tamari/soy sauce. Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

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Christmas French Bread Pizza

Christmas French Bread Pizza

Vegan (with dairy-free cheese)

Ingredients
Marinara sauce
French bread loaf or baguette
Shredded dairy-free mozzarella (or other cheese)
Basil, oregano
Olive oil
Any additional toppings you choose

Directions
Preheat oven to 375.
Cut bread in half, lengthwise. Place slices face up on a baking sheet and brush with olive oil.
Bake for about 8 minutes to crisp up the bread.
Remove from oven. Add sauce, cheese, herbs, and any additional toppings.
Return to oven for about 10-15 minutes, moving to the top rack and turning on the broiler for the last minute or so.
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