Tag Archives: Sides

Really Awesome Garlic Pizza Bread

I’m not one for blowing my own trumpet, but this really awesome garlic pizza bread is actually quite awesome. It’s also pretty quick and easy to make compared to most other bready things. It’s great served up with some cold meats and salads, as a starter or snack, but we like it best with spaghetti and meatballs (these ones or these ones) or lasagne, as you can use them to mop up the sauce and things your fork can’t quite manage.

The dough is easiest made if you have a stand mixer, but you can make it by hand too, you just need to dedicate some time to kneading the dough.

If you don’t like garlic (really though?!) It’s delicious with just the herbs and butter, but you could get creative with paprika butter, pesto or sun blushed tomatoes. It’s your pizza bread. If you don’t eat it all in the first sitting, it can be reheated in the oven or in the toaster in slices.

This recipe will make two large relatively deep pan pizza breads, or possibly three, thinner smaller ones if you prefer it thinner and crisper. I make it with one pizza stone and one large round tray, but use whatever you’ve got. Small ones would work really well in sandwich tins, or you could make them rectangular in baking trays. Remember, we’re all about making things as easy as possible and working around what you’ve got. You do you. (Ooh, it’s just occurred to me that these would be awesome with melted cheese on top too…)

Really Awesome Garlic Pizza Bread

Really Awesome Garlic Pizza Bread


  • 500g strong white bred flour
  • 1 sachet (7g) fast acting yeast
  • 10g salt
  • 1 tbsp golden caster sugar
  • 2 tbsp olive oil
  • 325ml lukewarm water
  • Butter (as much as you'd like)
  • 2 cloves garlic
  • Dried parsley
  • Dried oregano


  1. Weigh out the flour into a large bowl then add the yeast and salt at opposite sides of the bowl. Add the sugar.
  2. Add the olive oil and water and mix together.
  3. The mixing can be done in a stand mixer from this point on with the dough hook set up, or by spoon or hand if you're hand kneading. If you're using the mixer, leave on a low to medium speed mixing for at least 20 minutes. Or turn out onto a floured surface and hand knead for 25 to 30 minutes.
  4. Once kneaded, leave to rise in the bowl, covered with cling film, for at least half an hour but it doesn't need to have quite as much time as a loaf or something.
  5. Preheat the oven to 200c fan. Once risen, turn out onto a floured worktop and turnover a few times until not too sticky, Split into two (or however many pieces you're using).
  6. Lightly oil the trays/pizza stones and slap the dough onto them, spreading it out to the edges. If it's too stiff, just given it 10 minutes or so to rise a bit then it can be respread.
  7. As long as the butter is relatively soft, it can be mixed easily with the grated garlic. Spread over the dough being careful not to rip it, then sprinkle with the dried herbs.
  8. Stick in the oven for 15-20 minutes, or until slightly golden at the edges and looking like it's cooked through.
  9. Slice up and enjoy!
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Homemade Baked Beans (With Chorizo)

These are an absolute treat as a healthy but filling accompaniment to roast chicken, sausages, fajitas, and so on. As with most of my favourite recipes, these can be customised with whichever additions you prefer (or you can leave some things out to your taste, or if you’d like a veggie version for example). Although I’ve said this is a healthy recipe, I should caveat it by saying I included some chorizo because I thought it would add a nice extra layer of spice and depth (and because I had some in the fridge).  You could add smoked bacon instead, or pancetta, or go animal fat-free.

A big batch will keep for a week or so on the fridge, assuming you store in a sterilised airtight container. I reused a passata jar which I cleaned thoroughly and sterilised in the oven (150C for 15 minutes).

You will need:

1 tin chopped tomatoes 

Half jar of passata

4 shallots

1 sausage sized cooking chorizo, or a couple of rashers of bacon

1 tsp tomato purée 

1 tin cannellini beans

1 tin haricot beans

1 tbsp Worcestershire sauce

1tsp Dijon mustard

1 tbsp caster sugar

2 tbsp red wine vinegar

1 tsp lemon juice

1 tsp paprika

1 tsp chilli powder 

1 tsp cumin

Salt and pepper to taste

1. Finely chop the onion and chorizo. Add to as the dry teaspoon on a medium heat.

2. Cook until the shallots are soft and the chorizo has started to leak oil and take on oil. You can blot out some of the excess oil with a paper towel if you’d like. 

3. Add the tomato purée and cook out for a couple of minutes then do the same with the vinegar. 

4. Add the tomatoes, passata, Worcestershire sauce, sugar, lemon juice, mustard and spices and stir. Swirl water around in the tomato can and add this to the sauce. Stir and leave the lid half on at a simmering level for at least an hour, stirring occasionally and adding additional water as and when necessary. 

5. Taste the sauce and adjust seasoning as necessary. Rinse and add the beans. Simmer for another hour or so (the longer the better all in all) and serve or cool and store. 

Step away from shop bought!