Tag Archives: Capers

Pizza: Olives, Capers, Tomatoes & Feta

I’ve stopped using recipes for pizza doughs because I enjoy the thrill of having a different bread dough each time round. But of course, if you’re looking for a splendid thin crust pizza dough, use this recipe.

So after tossing flour, yeast, salt, oil and water into a bowl, and kneading away for at least 5 minutes, I had a dough ready for pizza. The routine here is to let the dough sit and rise in a bowl under a damp towel or cling film for at least 40 minutes, before rolling it out and laying your toppings on.

In this case, I made a quick tomatoey sauce base, and put on green olives, capers, and chopped cherry tomatoes, sent it into the oven till it was done and crumbled chunks of Greek Feta on. Then, serve with a variety of fresh salad leaves e.g. arugula, spinach, mixed lettuce and frills, etc.

Go crazy with the greens, if you wish.

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Chicken, Tomato, Olives, Capers

This is a brilliant combination if you’re craving that tomatoey flavour of bolognese but don’t want it too rich and beefy.

Chicken linguine in tomato sauce, with carrots, olives and capers.

  1. Set your pasta to boil.
  2. With some oil in a hot skillet, toss in minced shallots, carrot brunoise, chopped tomatoes, and maybe a bit of minced chilli if you want the spicy kick.
  3. Add in the chicken cubes, olives (best if pitted and sliced), and capers.
  4. Use a small blob of tomato puree and water to make a sauce, so everything holds together.
  5. Season well with freshly ground sea salt and black pepper.
  6. Garnish generously with carrot top leaves.