Gnocchi Pomodoro Panna Pesto

This is a copycat recipe of a fabulous gnocchi dish I got in a restaurant.

As I tasted this delish, I knew that in some way I would bring this to my family. Yes, the decision was right and it was a pleasure to see how much these gnocchi were appreciated.

• Servings: 4
• Time: 30mins if with ready made ingredients
• Difficulty: easy
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Ingredients

Gnocchi

• Gnocchi according to my recipe (https://artandkitchen.wordpress.com/2015/02/02/gnocchi-di-patate-italian-potatoes-dumplings/) or store bough. About 125-150 g per person.

Tomato and Cream Sauce

• 2 tablespoon olive oil
• 1 small onion
• 1 1/2 cups chopped tomatoes (pelati are great as well) or passata)
• 1/2 cup heavy cream
• Salt and pepper to taste

Pesto (alternative store bough), you will need only a few teaspoons of pesto

• 1 cup basil leaves
• 1/2 cup heavy cream
• 1 garlic clove chopped
• 1 teaspoon salt

Additional

• Grilled vegetables, I used zucchini (optional)
• Cream of balsamic vinegar
• Parmesan cheese, thinly sliced, quantity to taste
• Herbs for decoration (optional)

Procedure

1. Prepare the gnocchi according to the recipe, but wail for cooking them
2. For the sauce: fry onions in olive oil until tender, add tomatoes, cream and blend shortly. Adjust to taste with salt and pepper. Keep warm.
3. For the pesto: blend together the ingredients.
4. Check you have the additional ingredients ready. I grilled the zucchini and arranged them on dishes and kept warm in the oven (80°C) until the gnocchi were done.
5. Boil the gnocchi, when they come to the surface they are ready.
6. Drain gnocchi and place them in a bowl. Add as mucho tomatoes sauce as you like and toss well.  You do not need to use all the quantity of tomatoes sauce, only to your taste.
7. Arrange the gnocchi on the plates drop 2-4 teaspoon of pesto around, drizzle some cream of balsamic vinegar, add some slices of parmesan cheese and decorate with herbs
8. Serve immediately still hot.

Author: https://artandkitchen.wordpress.com/

Lasagne di Zucca – Pumpkin Lasagne

This year we will have a lot of pumpkins and I’m looking for to try some new recipes. A few days ago I made ravioli with them, yesterday lasagne. It was a great success and I will make these again for sure!

I was reading a lot of recipes about pumpkin lasagne and finally I created a new recipe, combining the ideas in different ones.

As usually I made lasagne with homemade paste simply because it taste better and with kitchen machines, this is not a big work. It’s pretty easy to make homemade lasagne sheet, with or without machines, but with a food processor with dough hook for kneading and pasta machine for rolling out we can save a lot of time.

There is really a big difference in the taste of homemade pasta and store bought, even if the latter is fresh!

In the recipe preparation I do not describe my steps for the pasta preparation, as this depends on how you are used to work and my procedure is simply “my way”.

“My way for lasagne sheets”:

First of all I prepare the dough with the kneading machine and I let this rest for about an hour. Then I knead it by hand shortly to a smooth ball. For rolling it out I take a slice of the dough, I add a lot of flour on both sides and I shape it to rectangle by hand. I roll it out with the thickest setting of the machine and I add more flour on both sides again. Now, if the dough was really well kneaded and got enough time to rest, you may roll it out to the thinnest setting. If not (it may also depends on the flour itself, maybe you have to fold the sheet and pass them though again after coating it again with flour) make and intermediate setting with a medium thickness. To save space and I time, I cut the sheet to desired size, I boil it immediately in salted water and after taking it out of the hot water I brush it with cold water shortly in order to avoid burnings, I place it directly into your baking tray for layering (I don’t precook all sheets first, I really make and boil the when I use them. I found this easier to me and space saving.

I’m used to precook the fresh lasagne sheets, but you can also skip this step and in this case the sauce needs to be a little more liquid (milk).

• Servings: 4-6
• Time: 2-3 h
• Difficulty: medium
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Ingredients

Dough

• 500 g flour
• 5 eggs
• ½ teaspoon salt
• 2 tablespoons olive oil

Pumpkin filling

• 2-4 tablespoons olive oil
• 2 onions, diced
• 50 g dried and smoked beef or dried and smoked ham (quantity to taste), finely diced
• 800 g pumpkin, without seeds, if needed peeled and diced to 1 cm sized pieces
• 1 fresh spring rosemary
• 1 fresh spring thyme (or savoury)
• Salt and pepper to taste

Béchamel sauce

• 800 ml milk
• 80 g butter
• 5 tablespoons flour
• Salt and pepper to taste
• Nutmeg, to taste

 Additional

• 100 g Parmesan chess, grated
• 100 g provolone or caciocavallo (kashkaval) cheese, diced
• More cheese if necessary
• Oil for coating the try
• Butter or olive oil (optional)
• 4 tablespoons milk (optional)

Preparation

1. To make the pasta dough with the kneading machine (as I do): Add all the ingredients to the bowl and while working add (if necessary) little water (only a few spoon!) until the dough comes together! To kame the pasta dough by hand: combine flour and salt on the kitchen board or table, make a hole into the centre. Whisk eggs and olive oil in a small bowl and add it gradually in the centre of the flour mixture while mixing with fork or fingertips to form ball of dough. For this step start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. You can use a fork or scraper for this. If necessary add a few spoons of water.  Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing, and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary.
2. Roll the dough into a ball and wrap it in cling film and let it sit for about 30 minutes, best if 1 hour. In the meantime prepare the fillings.
3. Make the pumpkin layer: in a wide skillet, brown onions with dried meat. Add diced pumpkin, herbs salt and pepper to taste. Cook covered but stirring from time to time until just tender. Remove herbs spring and set aside
4. Make the béchamel sauce: Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside. (Take care to have this ready). Melt the butter in a pot over medium heat, add the flour and roast (while stirring constantly) the flour until you see that it begins to change the colour. Reduce the heat to minimum. Add the milk at once (this is very important) and stir immediately in order to avoid clumps. Whisk vigorously until smooth! Cook while stirring until thickened. Switch off the heat. Now can add salt, pepper and nutmeg, adjust quantity to taste
5. Make sure you have both kind of cheese ready.
6. Rework the pasta dough: Unwrap dough and knead briefly on lightly floured surface folding the dough in half toward you and press dough away from you with heels of hands (repeat 3-4 times, it should not be sticky (if necessary repeat adding more flour on the working surface). Set aside.
7. To make pasta sheets: Cut a slice of dough (cover the rest with the film), add flour on both sides and pass it though the pasta (widest thickens), add more flour again on both sides and pass it through again with a thinner setting, repeat until desired thickness. If you do not use a pasta machine, roll out the slice by Boil it immediately in salted water with addition of some oil (and use them directly for layering) or transfer the ready sheets to a drying rack or floured towels until you have all done.
8. Assembling: First of all I add 1 tablespoon olive oil just to coat the tray and I spread about 2 tablespoons of béchamel sauce. Lay one layer pasta sheets (precooked or not). Then follow: béchamel, pasta sheets, pumpkin mix, both kind of cheese, pasta sheets, béchamel, pasta, pumpkin mix, cheese, pasta, pumpkin mix cheese…  Take care to adjust quantities while working, grating more cheese if necessary and to finish with a pumpkin and cheese layer. Some people love to add some butter, olive oil and or milk to the top layer.
9. Bake at 150°C for about 30 minutes. Then increase temperature to 180°C and bake until a golden brown crust is formed.
10. For easier cutting let cool down 15 before cutting. Enjoy!

Autor: https://artandkitchen.wordpress.com/  

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Chickpea Croquettes with Parmesan Cheese and Almonds

Today I would like to present you a very tasty recipe of chickpeas cakes enriched with Parmesan cheese, almonds and spices.

They are very easy to be prepared and only a few ingredients are needed.

With a rich salad and if you maybe a yogurt sauce they can make a great full but still light meal.

You may adapt the recipe to you taste for example with some herbs, with garlic or roasted onions or other spices. Enjoy!

You may also make bigger ones and make of them burgers.

• Servings: 4-6
• Time: 1-2 h
• Difficulty: medium
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Ingredients

• 400 g chickpeas, precooked and drained
• 80 g Parmesan cheese, grated
• 80 g almonds, grinded
• 1 egg
• ½ teaspoon coriander ground, quantity to taste (or other spices or herbs to taste)
• Salt and pepper to taste
• More or less 100 g grinded almonds for coating
• Oil for frying (I used olive oil)

Preparation

1. Drain well your chickpeas and blend them until smooth
2. Add cheese, almonds, egg, spices and salt and pepper. Combine well working this with a fork or a spoon. Adjust spices, salt and pepper to taste. If the mixture results to wet, add some more grinded almonds.
3. Scoop some mixture, form to ball with your hands, make the little flat and coat them in the additional grinded almonds. Place on a plate until you will have all them ready.
4. In a non-sticky skillet heat little oil. Place the croquettes to fry gently. Brush or drizzle the upper side with oil. Turn when they begins to brown and cook on the other side until golden. Do not overcook them as they are delicious especially if moist.
5. Serve them preferably warm.

Autor: https://artandkitchen.wordpress.com/  

Tortelli di Zucca – Pumpkin Ravioli

Tortelli di zucca, cappellacci di zucca or ravili di zucca is a traditional dish which I always thought I should prepare once and that finally I made it for my family and for you!

This recipe of “pumpkin ravioli” (if I may translated in this way) has its roots around the city of Mantova, but you can find many different variation in the town of Ferrara (without amaretti), Piacenza (with the addition of ricotta), Cremona (with the sweet fruit mustard of Cremona, not to be confused with Dijon mustard), Pavia (where they use tomatoes with sausages for the sauce) and Reggio Emilia (less nutmeg and less mustard but more Parmesan cheese).

This specialty is are one of the most iconic dishes within the culinary repertoire of northern Italy. It should be best prepared with the “zucca mantovana” (a dry-fleshed yellow pumpkin) that has the best consistency for thefilling. The filling traditionally also takes crumbled amaretti biscuits and frequently “mostarda di Cremona” (a sweet, apple and fruits based sweet preserve) plus grated Parmesan cheese. The dough is regular fresh egg pasta (1 egg every 100 g flour), either shaped like a tortello (as I did) or like a square ravioli. I also saw different shapes, but is really up to you and how much time you would like spend for this fancy dish.

The addition of nutmeg to the filling and the herbs for the butter are essential and they give to this dish a rich and very enjoyable taste.

The version I made is without amaretti (I simply did not have them on hand), but I added a little bit of breadcrumbs the make the texture little stiffer.

• Time: 1-2 h
• Difficulty: medium
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Ingredients

• 400 g flour
• 4 eggs
• salt to taste

Filling

• 800 di sweet yellow pumpkin (best if zucca Mantovana)
• 80 g mostarda di Cremona
• 100 g parmesan cheese, grated
• 80 g di amaretti (or about 2 heaped tablespoons breadcrumbs), crushed
• 1egg
• Nutmeg to taste
• Salt and white pepper to taste

Seasoning

• 5 tablespoon butter
• 12 fresh sage leaves, or to taste
• little bit fresh rosemary, optional
• Grated parmesan cheese

Procedure

1. Roast the pumpkin in the oven: cut the pumpkin in the oven and cook it at 180°C for about 20-30 minutes or until soft.
2. During this time prepare the dough working the ingredients until smooth. Cover or wrap with plastic foil.
3. Prepare the filling: Scrape out the pulp pumpkin add the mostarda di Cremona and puree it with food processor. Add the other ingredients, combine well with the spoon and season to taste.
4. Roll out the dough to thin sheets with a pasta maker or by hand.
5. Shape the tortelli or ravioli as you like. I my case I made rounds of about 5 cm diameter, filled with 1 teaspoon filling, folded once and fixed the edges together. Place them on a clean towel.
6. Bring enough water to boil and add salt to taste (as usually for pasta).
7. In the meantime put the butter in a small pot and let it melt and just it begins to brown add sage and brown as desired. Do not burn the herbs!
8. Tranfer the tortelli into the boiling water, let them cook 2-3 minutes, more or less, depending how thin you have rolled the dough, obviously the ticker, the longer the time. They will float when ready.
9. Serve the tortelli, pour butter sauce on top with fresh grated Parmesan cheese.

Autor: https://artandkitchen.wordpress.com/  

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Coral and Jade Prawns

This was one of the first Chines recipes we found in a cookbook (Kare Jup Ha Kow) and prepared as we started to travel around Asia and missing the Asian taste once back at home.

With the time we adapted the recipe to our taste but we kept the to the combination of prawns, broccoli and baby ginger; the last one the big hit in this dish!

This need a bit of time for the preparation of the broccoli florets and assembling with the prawn, but it looks so pretty that we never skipped this step.

• Servings: 2-3 persons if served alone with rice
• Time: 30 min
• Difficulty: easy
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Ingredients

• 400-500 g prawns
• 1 broccoli head
• 2 tablespoons vegetal oil
• 2 tablespoon finely diced ginger
• 2 garlic cloves, finely chopped
• ½ cup of water
• 2 teaspoons cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon soya sauce, to taste
• 1 tablespoons sliced preserved pink baby ginger

Preparation

1. Shell and devein the shrimp letting the last part of the tail as it is.
2. Wash the broccoli and with a knife prepare as many florets as the prawns. Make a point at the end of the green stalk.
3. Make an incision on the tail of the prawn and pass the end of the broccoli stem though this hole.
4. In a small bowl combine water with cornstarch.  Set aside.
5. Heat the oil in a wide non-stick frying skillet. Add garlic, and ginger and stir fry until fragrant.
6. Add the prawn with the broccoli to the skillet and fry for about 2 minutes. Turn gently and cook for one more minute,
7. Add soya and rice wine, reduce the heat to minimum.
8. Add the mixture of water and cornstarch cover, shake gently the skillet, and cook for two minutes or until broccoli begins to turn a bit soft. Add more water or soya sauce to taste if needed.
9. Just before serving top with the baby ginger.
10. Serve immediately with rice.

Autor: https://artandkitchen.wordpress.com/  

Chicken with Cashew Nuts Stir Fry

In Thailand you will find many different versions of this popular dish, which turned into one of the most favourite dishes for travellers.

Weekday recipe with wow effect!

This recipe may serve you as a suggestion.

I love crunchy ingredients, for this reason I opted to set aside the cashew and the roasted onions and combine them to the chicken just before serving. On the other hand the chicken turned out very soft and incredible delicious.

A few ideas of possible additions: roasted broccoli florets, bok choy,  peas, oyster sauce (for the sauce) and orange juice.

• Servings: 3-4
• Time: 30 min
• Difficulty: easy
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Ingredients:

For the marinade:

• 3 tablespoons dark soy sauce
• 3 tablespoons light soy sauce
• ½ teaspoon roasted sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoon dry sherry
• 1 teaspoon dried pink pepper
• ½ tablespoon ginger, grated

Other ingredients:

• 400 g chicken breast, sliced
• 3 tablespoons cornstarch
• 100 g raw cashew nuts
• 4 tablespoons oil
• 2 big sweet onions, thinly sliced (I got some purple ones)
• 1 red pepper, cut into 1 cm pieces
• 1 dry or fresh chili, thinly sliced (quantity to taste)
• 100 ml water
• Additional light soy sauce, salt and pepper to taste
• Sliced green onion

Procedure:

1. In a medium bowl combine all the ingredients for the marinade.
2. Toss the chicken well into the marinade and set aside for 10 minutes. Then add the cornstarch and toss well again.
3. In a dry skillet roast the cashew and place them aside in a small plate
4. Heat 2 tablespoons of oil and fry the onion, the pepper and the chili at high temperature for 2-3 minutes. Set aside in another plate.
5. Heat the remaining 2 tablespoon of oil and stir fry the marinated chicken until it changes the lightly browned.
6. Add the water, stir well until a thick sauce is formed and adjust to your taste with additional soy sauce, salt and pepper.
7. Add reserved onion, red pepper and roasted cashew nuts. Stir well quickly.
8. Top with green onion and serve immediately

Autor: https://artandkitchen.wordpress.com/  

Xortopita – Greek Greens Pie

Wild greens constitute one of the greatest capital of Cretan cuisine. No one knows exactly how many different species of plants are used for human consumption and helped these people to survive during wars and occupation times.  I read that more than 120 herbs from the coastal zones to the higher mountain regions have been identified and counted.

Picking wild greens is a very enjoyable activity and the prepared meals are super healthy food!

For this recipe I used self-seeded Swiss chard form last year who is sprouting here and there in my vegetable garden. A great gift form the nature.

For the “Cretan” flavourful taste, I added mint and dill and some feta.

Usually these greens pies are prepared in the oven and the dough used for this is the filo.

One of the specialties of Sfakia are the “Sfakianopites”:  round flat pies filled with local mizithra cheese, pan-fried (without oil or butter) and then, served with a generous drizzle of Cretan honey.

For this pies I used the technique of the sfakianopites and worked very well.

For the dough I used my sourdough recipe which, thanks to the long ferment time, turns very elastic for rolling it out. https://artandkitchen.wordpress.com/2018/05/07/basic-bread-recipe/

For the yogurt sauce see: https://artandkitchen.wordpress.com/2013/02/18/mint-and-dill-yogurt-sauce/

• Servings: 6
• Time: 60 min working time +waiting and cooking time
• Difficulty: medium
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Ingredients:

Dough

• ½ cup sourdough starter (or ¼ cup water + ¼cup flour + 1/4 teaspoon dry yeast)
• 1 cup water
• 3 cups flour
• 1 tablespoon salt

Filling

• 300 greens (I used the green part of Swiss chards)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 spring onions, finely chopped, tender green part as well
• 3 tablespoons cup finely chopped fresh spearmint
• 2 tablespoons finely chopped dill
• 200 g crumbled feta
• Salt and pepper to taste

Prodecure:

1. Combine the sourdough starter with the water and the first cup of flour for the first rising into a big bowl, cover and let sit until spongy. The time depends of the kind of yeast (if using sourdough starter often I combine them the evening before or early in the morning) and the temperature.
2. Add the the other two cups of flour and the salt for the second rising knead shortly and let lit for about 20 minutes. Now knead again until smooth. I perform this step directly in the bowl using a dough spatula and folding over the bread until done. Let rise a few hour until doubled. During this time prepare the filling.
3. Wash the greens and drain very well. Then slice them.
4. Heat the oil and fry the onion until translucent. Add the greens and cook stirring from time to time until the liquid is almost adsorbed.
5. Add the herbs and combine well.
6. Add the feta and season to taste with salt and pepper. Place on in a bowl to cool down.
7. When the dough is soft, divide it into 6 pieces. Make 6 portions of filling. Note: you may make also more pieces/portions and make smaller pitas.
8. Roll out the dough to the size of about 15 cm on a well-floured surface. Place the filling on it and carefully close the filling into the dough trying to exclude as much air as possible.
9. Dust well with flour and slowly roll this out to the desired size. I made round of about 25 cm. Do not staple them, but place them on a well-floured surface until cooking time.  Best if you would in team and somebody helps you the roast the pitas while you roll them out.
10. Heat a skillet and roast dry on both sides until browned. Note: We decided to cook them on the open fire.
11. Serve if warm with yogurt sauce.
12. Leftovers may be kept in the fried for a few day or be frozen.

Autor: https://artandkitchen.wordpress.com/

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Bread Pizza

Never throw your stale bread away! You can make breadcrumbs, bread pudding, meatballs, and French toasts, and, and, and! Did you know you could also prepare a wonderful pizza? Once again, this is great opportunity to make your family happy with this great meal and at the same time, your stale bread will be gone very quickly!  

• Servings: 2
• Time: 20 minutes preparation and 25 minutes cooking time
• Difficulty: easy
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Ingredients:

• 250 g stale bread, sliced into 1 cm thick slices (quantity may be changed upon your needs)
• 1- 1 1/2 cups béchamel sauce
• 1 cup tomatoes sauce (for example marinara sauce), not to liquid
• 1 tablespoon dried fried onions, optional
• Chopped basil, to taste and optional
• Oregano, to taste
• Topping to taste as capers, olives, anchovies, halved cherry tomatoes
• 150 g mozzarella sliced
• Olive oil
• Pepper to taste
• Fresh basil, oregano, marjoram or thyme leaves, optional

Preparation:

1. Preheat the oven to 220°C
2. Coat your baking dish (about 32 cm wide) with little olive oil and arrange bread slices in order to cover the bottom
3. Spread béchamel sauce over the bread
4. Combine your tomatoes sauce with dried onions, chopped basil and oregano. Spoon this mixture over the béchamel
5. Top the pizza with ingredients of your choice
6. Add mozzarella and drizzle with olive oil
7. Bake for about 25 minutes at 220°C until the mozzarella begins to take a golden brown color
8. Remove from the oven add some pepper and the fresh herbs
9. Serve immediately and enjoy

Autor: https://artandkitchen.wordpress.com/

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Quince and Potato Cheesy Gratin

Apples and grapes are already places in the storage room or converted in juice. Now it’s the turn for the our beloved quinces; this year we have really a lot of them and I’m looking for to try as much as possible different recipes. We all love sweets and cakes, but as quinces are very versatile, I hope we will travel virtually around the world and bring something new in our kitchen.

This recipe was inspired on an apple and bread ramequin. It is an autumn recipe for and comfort fully satisfying meal; you may serve this for Thanksgiving as well! 

• Servings: 4-6
• Time: 30 minutes preparation and 60 minutes cooking time
• Difficulty: easy
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Ingredients:

• 1000 g quinces, cored and sliced (about 5 mm thin)
• 1000 g baking potatoes, peeled and sliced (about 5 mm thin)
• 100 g mozzarella cheese, sliced
• 150-200 g Swiss Cheese as for example Gruyere, sliced
• 2 eggs
• 250 ml milk
• 100 ml heavy cream
• 1 tablespoon flour
• ½-1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
• ½ tablespoon fresh savory chopped (or fresh thyme or ½ teaspoon dried)
• ¼ teaspoon nutmeg powder
• Salt (about 1 teaspoon) and pepper to taste

Procedure:

1. Preheat the oven to 180°C/350°F.
2. Layer quinces and potatoes diagonally in a baking dish.
3. Place mozzarella and Swiss cheese between the slices.
4. In a bowl combine all the other ingredients and whisk until smooth.
5. Pour the mixture equally over the ingredients in the baking dish.
6. Bake for about 1 hour at 180°C/350°F until the potatoes are soft. If necessary during the cooking time cover with a parchment foil or lid in the case the surface turns to dark.

Variations & Ideas:

• Instead quinces use apples or pears
• Instead of potatoes use stale bread or sweet potatoes
• Replace mozzarella and Swiss cheese with any grated melting cheese
• Instead of milk, heavy cream, eggs and flour use 500 ml of béchamel sauce
• Experiment with different spices
• Cut slices of leftover gratin and fry on all sides for a crispy way to give it new life

    Autor: https://artandkitchen.wordpress.com/

Day 40 Stay at Home or In the Garden: Vegetable Tart with Seeds

Parwin suggested this versatile recipe for a “Stay at Home recipe exchange” game. This came out so delicious, that I thought it would be a good idea to share this for our friends.

As the recipe does not specify the ingredients, your are really free to use what you have on hand and make a delicious meal for you family.

Below I will give you the recipe and here my choices.

• Dough: home made with sourdough
• Pesto: red and green pesto Genovese
• Vegetables: red peppers and defrosted green tomatoes form the garden (picked in fall as we removed the plants form the vegetable garden), sliced red onion
• Seeds: pine nuts, pumpkin, chopped roasted pistachio
• Herbs: parsley, basil and oregano
• Salt: Basil salt

Vegetable Tart with Seeds

• Servings: 4
• Time: 40 min
• Difficulty: easy
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Ingredients

• Dough: readymade or self-made (any kind, but not sweet)
• Pesto (any kind)
• Vegetables, sliced or in small pieces, fresh or defrosted
• Seeds as pumpkin, sesame, almonds, pine nuts (any kid)
• Fresh herbs as parsley, oregano, thyme or basil
• Salt and pepper, to taste

Procedure

1. Place the dough on you baking try.
2. Spread the pesto over the dough.
3. Add vegetables.
4. Top with seed.
5. Adjust salt and pepper to taste.
6. Bake about 25 min at 180°C or as needed (time depends on the dough and the toppings); you may also bake it at higher temperatures, but simply check when the bottom is ready
7. Remove from the oven and serve with fresh herbs.
8. Place salt and pepper on the table.

  https://artandkitchen.wordpress.com/