Serves approx. 8

• 1 bag Pizza dough
• ½ cup olive oil
• 6 cloves garlic crushed
• 4 spring onions
• 1 small can crushed tomatoes
• 1 cup Romano cheese
• Fresh oregano
• Black pepper
• 8 (or more) slices of fresh tomatoes
• 8 (or more) slices of good quality Prosciutto

Cut pizza dough into 8 pieces. Roll into little balls. In a baking dish put garlic and olive oil. Spread evenly over the bottom of a pie dish. Roll the little dough balls in the garlic and oil until well coated. Place evenly in the baking dish about 1” apart all around. Cover dish with plastic wrap and allow dough to double in size. When doubled in size, make slight indentations in dough with your fingertips. Spoon tomatoes on top of each bun, sprinkle with onions then cheese, then spices, add slice of fresh tomato. Place in 425 F preheated oven and allow to bake until golden brown. Approx. 30-45 minutes. Add slice of prosciutto and a few fresh oregano leaves before serving.

Here is a great recipe I’ve found for roast potatoes, the boiling stage gives these potatoes a creamy interior while the oven keeps the outside crispy.
Quick, easy and cheap.

Blumenthal’s Roast Potatoes

- serves 3-4 -
Adapted from In Search of Perfection by Heston Blumenthal.

Ingredients

1 pound russet potatoes, peeled and quartered
Parsley, roughly chopped
3 tablespoons olive oil
Salt
Pepper

Procedure

1. Preheat the oven to 375°F.

2. Bring a large pot of water to boil. When ready, add the quartered potatoes. Cook them for 20 minutes. Drain in a colander, and shake them around to rough up the edges, making sure not to completely break up the pieces.

3. Toss the potatoes in a large roasting pan. Pour in the oil, and stir the potatoes to coat. Season with salt. Cook for 45 minutes, flipping the potatoes every 15 minutes or so.

4. Remove from the oven, sprinkle with parsley and season with pepper.