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Easy Individual Pizzas

1 1/4 cups warm water
1 cup self-raising flour
2 Tbsp sugar
2 cups plain flour
1 Tbsp dried yeast granulesSalt if desired
2 Tbsp Prenzel Tuscan Infused Rice Bran Oil

Put the yeast, sugar and warm water into a bowl and let foam. This takes about 10 minutes. Put the flours, salt and Prenzel Tuscan Oil into a larger bowl, add the yeast mixture and mix well. Turn out onto the bench and knead until smooth and satiny. Cut into 6-8 pieces for individual pizzas and roll each to form a 15-18cm circle. Place on well-oiled baking trays and leave to stand while preparing the topping. The classic Neapolitan pizza uses tomato sauce as a base, mozzarella cheese, dried oreganRo and 10 anchovy fillets, but feel free to use whatever topping you prefer. Bake pizzas at 220°C for 10-15 minutes.

Fish in Filo Pastry

Quantities per person:
1 fillet white fish
2 sheets filo pastry
1/2 tsp finely grated root ginger
Prenzel Lemon Infused Rice Bran Oil
1 tbsp finely sliced spring onion

 

Brush the first sheet of filo pastry with Prenzel Lemon Rice Bran Oil and layer the second sheet on top. Place fish on filo pastry about 5 cm from edge and top with ginger and spring onion. Fold the fish in the filo to make a neat parcel. Brush parcel with Prenzel LemonOil and bake at 180°C for 15 minutes or until golden.

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