1、Frying pan pizza with aubergine, ricotta & mint

This recipe ensures a crispy-bottomed pizza without ever turning on the oven. It's easy, veggie and 2 of your 5-a-day

Frying pan pizza with aubergine, ricotta & mint recipe


  • 200g strong white bread flour, plus a little for dusting
  • ½ tsp fast-action dried yeast
  • ¼ tsp golden caster sugar
  • a little oil, for greasing
  • 4 tbsp olive oil, plus a little extra
  • 1 garlic clove, thinly sliced
  • 200g passata
  • pinch of golden caster sugar (optional)
  • 1 small aubergine, sliced into discs
  • 100g ricotta
  • small handful mint, roughly chopped
  • extra virgin olive oil, for drizzling


Mix to form a soft dough, then tip onto your work surface and knead for 5 mins or until the dough feels stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave somewhere warm to rise for 1 hr, or until the dough has doubled in size.
  • Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sizzle gently for 30 secs, making sure the garlic doesn’t brown, then add the passata. Season well and bubble for 8-10 mins until you have a rich sauce – add a pinch of sugar if it tastes a little too tart. Set aside.
  • When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film , then leave on the work surface for 15 mins to puff up a little. Meanwhile, heat 2 tbsp oil in the frying pan and add the aubergines in a single layer (you may have to cook in batches). Season well and cook for 4-5 mins on each side until really tender and golden. Transfer to a dish and cover with foil to keep warm.
  • Heat the remaining 1 tbsp of oil in the pan and carefully lift the dough into it. You may have to reshape it a little to fit. Cook over a low-medium heat until the underside is golden brown and the edges of the dough are starting to look dry and set – this should take about 6 mins, but it’s best to go by eye. Flip over, drizzle a little more oil around the edge of the pan so it trickles underneath the pizza base, and cook for another 5-6 mins until golden and cooked through. Reheat the sauce if you need to and spread it over the base. Top with the warm aubergines and dot with spoonfuls of ricotta. Scatter with mint and drizzle with a little extra virgin olive oil just before serving.

  • https://www.truecookbook.com/recipe/frying-pan-pizza-with-aubergine-ricotta-mint-8241/

    2、Aubergine, prawn & chorizo salad with preserved lemon dressing

    Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
    Aubergine, prawn & chorizo salad with preserved lemon dressing recipe


    • 2 aubergines, sliced into 1cm rounds
    • 6 tbsp olive oil, plus a drizzle for the prawns
    • 140g raw prawn, deveined
    • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
    • 400g can chickpea, drained and rinsed
    • ½ red onion, finely sliced
    • 100g baby spinach
    • large handful parsley, chopped
    • ½ garlic clove, crushed
    • 2 tbsp olive oil
    • juice and zest 1 lemon
    • ¼ tsp ground cumin
    • 2 tsp clear honey
    • 2 small preserved lemons, flesh removed and rind thinly sliced


    1. Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
    2. While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
    3. Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
    4. In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.

    3、Courgette, mint, ricotta & chilli salad

    This light salad works as a side dish or main meal- get your grill really hot for perfectly charred courgettes
    Courgette, mint, ricotta & chilli salad recipe


    • 4 courgettes, sliced 2-3mm thick lengthways
    • 3 tbsp olive oil
    • ½ tbsp red wine vinegar
    • 1½ red chillies, finely chopped
    • large handful mint, finely chopped
    • small knob of butter
    • 2 tbsp pine nut
    • 2 handfuls rocket leaves
    • 100g ricotta


    1. Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
    2. Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
    3. Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
    4. To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.

    4、Creamy tagliatelle with sausage, ricotta & basil

    A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves
    Creamy tagliatelle with sausage, ricotta & basil recipe


    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 400g pack good-quality sausage, skins removed, broken into small chunks
    • 400g can chopped tomato
    • 400g tagliatelle
    • handful basil, reserving smaller leaves to garnish
    • &frac12 x 250g tub ricotta


    1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
    2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.


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