Low Gluten Orange, Almond and Blueberry Cake

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It is no mystery that Italians have a special fondness for extra-virgin olive oil. And what a healthy preference that is! Not only extra-virgin olive oil is carb and cholesterol free, it is packed with antioxidants and it’s an excellent anti inflammatory. And if this wasn’t enough, it tastes like the nectar of the Gods. So it is no surprise that this luscious, emerald green elixir turns up in most mediterranean cooking preparations, even cakes. Substituting butter with oil is not only a healthier choice, it will turn your batter into a fluffy, moist, irresistible cake, ready to be enriched with all the goodies you prefer. My choice today fell on juicy oranges, nutty almonds (to lower the gluten content) and the oozy tartness of blueberries. I feel good already!

PS Ok, this cake is not entirely healthy…it does contain sugar, but, hey, we only live once!

INGREDIENTS serves 12

4 eggs

1 cup of brown sugar

1/2 cup of thick yogurt

1/2 cup of extra-virgin olive oil

1 teaspoon of ground cinnamon

1 teaspoon of vanilla extract or paste (or the seeds of 1 vanilla bean)

juice and finely grated zest of 1 orange

100 gr (1 cup) ground almonds

1-1/2 cup self raising flour (replace with gluten-free self raising  flour if liked)

1 cup of frozen bluberries

1-2 handfuls of almond slivers

HOW TO

1. Preheat your oven to 180 C (355 F) and line a square or rectangular cake tin with baking paper

2. Beat eggs with sugar with a whisk or an electric mixer until fluffy. Add oil and yogurt and mix well. Add vanilla, cinnamon, orange zest and juice and combine.

3. Mix in the ground almonds and the flour until a sticky batter is created, then mix the blueberries through.

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4. Pour the mix into the cake tin, top with the slivered almonds and bake for 30-35 minutes or until cooked through and pale golden. To check if the cake is cooked through, insert a wooden skewer in the middle. If it comes out clean , the cake is cooked. If there is uncooked batter sticking to it, leave to cook for another 5 minutes.

5. Serve warm or at room temperature

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Fusilli with Zucchini (hallo summer!)

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I am a summer girl through and through. I was born in July, at the height of estate Italiana (Italian summer) and my body and brain both crave the warm and reassuring feeling of the sun on my skin, filling me with endorphins and zest for life. Now that I have made Australia my home, I find it very convenient to flee at the first signs of winter (albeit mild, always winter it is!) and frolic in the golden light of Italy at this magical time of the year. Admittedly, I’m back here for work…but summer it is and I find that work comes easier when I’m wearing shorts, thongs and a bikini top! Naturally there is a further, fundamental reason the warmer months make me happy…the seasonal produce! My heart beats faster at the sight of fruit and vegetable stalls at the local farmers market, mainly for two reasons: everything looks so exquisitely inviting and everything is so unbelievably  cheap, at least in comparison to Australian prices. And so a kilo (about 2 pounds) of freshly picked zucchini set me back 1 single Euro…

INGREDIENTS, serves 4

3 tablespoons of extra-virgin olive oil

2 garlic cloves, skin on, bashed with the palm of your hand

1 small red onion, finely chopped

3 green zucchini, cut into cubes

1 cup of home-made tomato passata or crushed tinned tomatoes

salt to taste

3/4 packet of fusilli pasta (about 3/4 lb)

fresh basil and celery leaves

freshly ground white pepper and freshly grated pecorino for dusting on top (omit the cheese for a vegan-friendly option)

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How to

1.  Start by bringing a large pot of salted water to the boil

2. Heat the oil in a medium sized pan, add the onion and garlic and cook gently for 3-4 minutes or until the onion has softened. Add the zucchini and cook for 5-10 minutes or until slightly golden and soft. Add the tomato, season with salt and cook for 5-10 minutes over medium-low heat.

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3. When the water comes to a rolling boil, drop your pasta in. Stir well so it doesn’t stick to the bottom and cook until perfect al dente. Using a ladle, add a little pasta cooking water, acqua di cottura, to the sauce.

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4. Using a slotted fork, lift the pasta out of the pot and drop it straight into the saucepan with the zucchini. Toss over high heat for 1 minute. Add torn basil leaves and the tender leaves of celery. Serve hot with a little freshly ground white pepper and grated pecorino, if liked.

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Spelt and Oats No-knead Bread (pane con avena e farro)

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The benefits of oats and spelt have been glorified by the health conscious and seem to be living a new renaissance these days. How lovely to think that these have been staple ingredients in the Italian diet since time immemorial, proving once more that our traditional cuisine boasts health recipes to suit most dietary requirements. Naturally such perks are complemented by one other fundamental asset: the both impart a warm, nutty flavour to bread, making them you best allay in the kitchen. So, if you are trying to stay away from refined white bread, this recipe might be just what the doctor ordered.

INGREDIENTS, makes 1 loaf

300 gr (2-3/4 cups) of spelt flour

200 gr (1- 2/3 cups) of unbleached baker’s flour or all purpose flour

380 ml (1- 2/3 cups) of lukewarm water

1 teaspoon of dry yeast

1 teaspoon of honey

2 teaspoons of salt

1-2 handfuls of rolled oats for dusting on top

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HOW TO

1. Mix the flours in a large bowl, add the yeast, honey and water and mix until combined.

2. Add the salt and mix through using a wooden spoon or a spatula. The mixture will be rather sticky and will not require kneading as such. Just mix until all the ingredients are amalgamated. If you think the dough is a little dry, add 1-2 tablespoons of water.

3. Leave the dough to prove in a bowl covered with a damp tea towel for 8-12 hours or until it has more than doubled in size.

4. Dust a working bench with flour, tip the risen dough onto it and fold it into three. Roll it back into a ball using floured hands (the dough will be very sticky, don’t be alarmed!) and place in on top of an oven tray lined with baking paper to prove for 1-2 hours at room temperature, covered with a tea towel.

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5. Heat up your oven to 220 C/430 F. Place an empty metal bowl or skillet on the bottom tray to heat up.

6. When the dough has risen for the second time, dust it with oats and slide the tray in the oven. Fill the hot bowl or skillet with cold water to create steam and close the oven door to block the heat from escaping. After 10 minutes, turn the heat down to 200 C/390 F. Bake for 35-40 minutes or until golden brown and the bottom sounds hollow when tapped.

7. Cool at room temperature on a wire rack. Allow to cool down to 1 hour before slicing.

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Le Maddalene (Orange and Vanilla Madeleines)

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Strictly speaking Madeleines are not an Italian sweet treat. So what are they doing in my Authentic Italian food blog, you may rightfully ask? It’s one of the best known, most loved French buttery delight, but  the geographical vicinity with France, the French influence in Val D’Aosta and Piedmont, both in language and cuisine and the fact that Italy and France have been calling one another “cousins” for centuries makes me feel entitled to love and share this recipe with you. Also, the batter itself is a Génoise cake batter …Génoise means “from Genoa”, the main city of Liguria, in Italy, another reason why Italians claim this sweet as, partially, theirs…

The recipe is fairly simple. It’s a combination of the usual suspects: self-raising flour, eggs, sugar, butter, orange and vanilla. The secret to a perfectly moist and soft Madeleine though, is in the time you allow for the batter to rest. I have had a few failures with these lovely, shell-shaped nuggets and it was only after reading the Roux bothers cook-book, the bible of French dessert, that I realized that even cakes need their beauty sleep! And I’m not talking about a power-nap. The batter needs to rest for a minimum of 6 hours, up to 24. So, if you have an instant craving for Madeleines, think again. But if you are prepared to make this batter today and bake your sweets in the morning, by the time you’ve had a shower, you’ll be able to dunk a few warm ones into your morning coffee.

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INGREDIENTS, makes 24 small cakes

3 whole eggs at room temperature

100 gr sugar (half a cup)

2 tbsp honey

120 gr of butter (3/4 of a cup)

175 gr (1 1/2 cups) of sieved self-raising flour

Grated rind of one large orange, or two small ones

Vanilla paste or essence (or seeds, if you have them)

HOW TO

1. Melt the butter over low heat and add the grated orange zest. Turn off the heat and set aside.

2.Whisk the eggs with the sugar and the honey until pale and creamy. Sift over the sieved flour and fold gently. Don’t over work the flour or the gluten with make the batter too dense. Fold in the orange butter and a teaspoon of vanilla paste.

3. Cover with cling wrap and rest for up to 24 hours in the fridge.

4. The next day, bring your oven to 180 Celsius (390 Farenheit). Spoon the batter onto a greased and floured madeleine mould. The cakes will rise in the oven, so only fill the mould to 3/4 full.

5. Bake 5-10 minutes or until golden and cooked-thourgh.

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Dunk in your coffee and have a très magnifique day!

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Note

This is a reblog of my original post on Madeleines from 2011. I have since altered the recipe slightly, hence the need to update it and provide better quality images.

Pumpkin Seed Wholemeal Bread Rolls

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I was overjoyed when my friend Alessandra, the talented woman behind Dinner in Venice, asked me if I could write a guest post on her blog. I had been inspired by her writing, her photography and her honest quest for the authenticity of Italian food since I started my own blog back in 2011. Like Ale, I am an italian-born woman, recently migrated in an English speaking country (Australia) and, just like Ale, I have been fascinated and enamoured with the bounty of local produce and diverse cuisine my new home-land had to offer. But, after migrating, I could not help missing my Bella Italia, the very scent of it, it’s flavor. My most unsatisfied carving was bread, real bread,  Il pane. Fragrant, crunchy and bronzed, with its inviting crackly crust and a moist and airy crumb. I have learnt to make it at home, from slow-prooving sourdoughs to yeast-risen ones, for more immediate gratification. And everytime a loaf is baking in my oven, I can simply close my eyes and smell my beloved Italy from my sunny Sydney kitchen.

INGREDIENTS, makes 6-8 rolls

2 cups of wholemeal (wholewheat) flour

1 cup of strong baker’s flour (or plain, or 00 flour)

300 ml (1-1/4 cup) of lukewarm water mixed with 1-1/2  tablespoons of dried yeast

1 teaspoon of honey or barley malt syrup

2 tablespoon of extra-virgin olive oil

1-1/2 teaspoons of salt

milk for brushing

2-3 handfuls of pepitas or any seeds you prefer

HOW TO

1. Place the flour in a large bowl, add the water and yeast, honey (or barley malt syrup) and oil.

2. Knead onto a floured bench for 3-4 minutes, then add the salt and keep keading for 3-5 minutes or until the dough is smooth and soft.

3. Rest the dough into a floured bowl and cover with a tea-towel.

4. After 30 minutes, stretch the dough to shape a rectangle, then fold it into three and onto itself. Place the dough back in the bowl. Repeat a second time after 30 minutes. Folding the dough will ensure the softest, moistest crumb.

5. Prove the dough in a warm spot until it has doubled in size.

6. Shape he dough into 6-8 rolls and place them closed together onto an oven tray lined with baking paper. Brush the top with milk, or buttermilk and top them with pepita seeds. Rest the rolls covered with a tea-towel for 30-45 minutes. In the meantime bring your oven to 200 C (390 F)

7. Bake the rolls for 30-35 minutes or until crusty and bronzed and the bottom sounds hollow when tapped. Allow to cool at room temperature before eating.

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Related articles

Craving Italian Tomatoes…(Oven roasted Tomatoes with Evoo and Balsamic)

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Italian cooking is always associated with the abundant use of tomatoes, may they be fresh, placed on a chunck of crunchy bread smeared with extra-virgin olive oil and garlic, or used in a sauce. The reason behind it is that in Italy we are blessed with the sweetest and most flavorsome  varieties. It has to do with a combination of great soil and holy water, and maybe a miracle by the Madonna thrown in for good measure, but what is certain is that it poses quite a challenge for me to find a red fruit that can stand the comparison with Italian Pomodori. So, when I am away from my Bella Italia, and I crave the Campania sun-ripened jewels of the vine, I make do with what I can find and use a few tricks to enhance it and turn it mighty good. This is my secret revealed…

INGREDIENTS, serves 4

3 cups of cherry tomatoes (or heirloom tomatoes), halved

3 tablespoons of Extra-virgin olive oil (evoo)

2 tablespoons of balsamic vinegar

a small pinch of sugar

salt and pepper to season

fresh herbs (oregano, basil, parsley…)

2 garlic cloves, bashed with the back of a knife

1 small chillie (optional)

HOW TO

1. Turn your oven onto 160 C (330 F)

2. Line an oven tray with baking paper

3. Mix the tomatoes with the rest of the ingredients and tip onto the oven tray

4. Roast for 1 hour or so or until the tomatoes look sun-brunt and wrinkly and are oozing out their delectable nectar… that’s when you know they are ready to meet their match, a large chunck of home-made sourdough bread…This classifies as the best lunch ever. Especially if you pair it with a glass (or two) of  chilled rose’ …

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You can also use them  as a dressing for pasta,  as the ultimate bruschetta topping, served with Italian savory donuts or as a side dish to accompany meat or fish

Buon appetito!

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Vin Cotto Roasted Rainbow Carrots

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I have an undeniable weakness for heirloom varieties of fruits and vegetables. My heartbeat accelerates at the glorious sight of gnarly shaped heritage tomatoes, miniature beets specked with gold and rippled in pink patterns, or baby carrots painted in vivid yellow and purple hues. I could not resist grabbing a few bunches of these gifts of the heart during my last trip at the farmers market. A splash of oil, a gentle coating of apulian vincotto and a scattering of fresh herbs is all that’s needed to complement their natural sweetness.

INGREDIENTS, serves 4

2 bunches of baby rainbow carrots (or orange dutch carrots)

3 tablespoons of Extra-virgin olive oil

2 tablespoons of Vin Cotto * (replace with balsamic vinegar if needed)

salt and freshly ground white pepper to taste

freshly picked thyme and marjoram leaves (or oregano)

1 garlic clove, bashed with back of a knife

HOW TO

1. Preheat your oven to 200 C (390 F)

2. Wash and scrub the carrots, remove the stalks and the leaves. Place carrots in a large bowl and season with oil, vin cot to, salt, pepper, garlic and herbs

3. Place the seasoned carrots onto an oven tray lined with baking paper and roast in the oven for 30-35 minutes or until nicely golden and slightly blistered.

4. Serve warm or cold as a side or as a salad mixed with peppery arugula leaves.

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*From Wikipedia:

Vincotto (translated as “cooked wine”) is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes includingPrimitivoNegroamaro and Malvasia Nera, collected after being allowed to wither naturally on the vine for about 30 days.

Vincotto has a sweet flavor, and is not a form of vinegar, though a sweet vinegar version can be produced using a vincotto as a base. This additional product is called a Vinegar of Vincotto, Vincotto Vinegar, or Vincotto balsamic and can be used in the same way as a good mellow Balsamic vinegar.”

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Easter Dolls (Pupe di Pasqua)

My fondest Easter morning memory takes me back to Italy, to being a child, to being with Nonna Irene. Every Easter she used to make Pupe di Pasqua (traditional Abruzzese Easter Dolls) out of pastry, for us children to dunk in our bowl of milk on Easter morning. Me, my sister Ale and my cousin Elena would be the lucky recipients of lovely peasant girl-like dolls while my brother Giammarco and my cousin Giorgio would devour their horse-shaped dolls in no more than a few bites. As if part of some gruesome tribal ritual, the heads would be the first to go, leaving our dolls bearing a vivid resemblance to Anne Boleyn! And so, it is now my pleasure to pass on such precious legacy and make dolls for my children. Following the family tradition, the doll received the Henry the VIII treatment…

INGREDIENTS

3 eggs

3 tablespoons of olive oil (or EVOO)

4 tablespoons of sugar

75 gr (2/3 cups) almond flour

finely grated lemon zest

150 gr (1-1/3 cups)  flour, well sifted

100 gr (3/4 cup)  of self-raising flour, well sifted

1 teaspoon of vanilla paste or extract

1 egg+2 tablespoons of milk for the glaze

HOW TO

1. Whisk the eggs with sugar until pale and fluffy. Pour in the oil, add the zest and mix well with a wooden spoon.

2. Slowly add the almond flour and the self-raising flour to obtain a dough that is just slightly softer than short pastry. Wrap it in plastic film and rest in the fridge for 30 minutes.

3. Turn the oven on to 170 C (340 F)

4. Line an oven tray with baking paper. Craft the doll according to your esthetics straight onto the tray. Glaze it with the egg and milk wash and bake for 20-25 minutes or until golden and cooked through.

Happy Easter! Buona Pasqua!

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Fig and Pistachio Frangipane Tart

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I am a summer person. I was born in summer. My true self seems to come to life at the early signs of the warmer months approaching. I hardly ever feel the heat, in spite of being feisty and hot-blooded, I don’t tend to perspire in excess either. Alas, summer is gradually fading here in Australia, the days getting shorter and cooler and, as I prepare for the months to come with stacks of home-made tomato passata and chillie oil in the pantry, I relish the bounty of seasonal fruit this time of the year brings, saluting the summer that has been and heralding a new autumn, in the way only figs can do. Sweet consolation!

INGREDIENTS, serves 8

For the pastry

250 gr/8 oz of  flour

110 gr/ 3,6 oz butter, cold and cut into small cubes

1 egg

1/4 teaspoon of vanilla paste or extract

For the Frangipane Filling

100 gr/ 1 cup of pistachio

100 gr/ 1 cup sugar

100 gr/ 3.5 oz butter, soft

2 egg whites

1 teaspoon vanilla

2 tablespoons flour

6 figs cut into thin slices

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HOW TO
1. To make the pastry, put all the ingredients in a food processor fitted with blades and pulse until you have moist crumbs. If the dough is too dry add 1 or 2 tablespoons of cold water and pulse again until moist. Tip the crumbs onto a floured surface, press them together with your hands to shape a ball, wrap it in plastic film and rest in the fridge for 30 minutes.
2. In the meantime, prepare the frangipane filling. Put the pistachio in a food processor and process until they resemble coarse flour (like almond flour). Add the rest of the ingredients, process for about 20- second or until nicely combined. Put the paste onto a bowl, cover with plastic film and rest in the fridge for 1 hour.
3. Bring your oven to 170 C (340 F). Take the pastry out of the fridge and roll it thinly between tow sheets of baking paper. Put the rolled pastry onto a tart dish (well greased and floured), cover with a sheet of baking paper, top with baking beans of rice and blind bake for 15 minutes. Take the tart shell out of the oven. Remove the paper with the beans (or rice) and put the tart shell back in the oven for 5 minutes until pale golden. Rest at room temperature until cold.
4. Fill with the pistachio frangipane filling, top with the sliced figs and bake for 20-25 minutes or until the frangipane has set and the sides are slightly crusty.
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Serve as it is or with a generous helping of vanilla ice-cream.
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Schiacciata con Olio e Rosmarino (Italian Flat Bread with EVOO and Rosemary)

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You may call it schiacciata, pizza bianca or focaccia toscana, but the fact remains that, if you grew up in Italy or you have holidayed there at some point in your life, this would have been part of your daily ritual, offered to you as a snack, merenda, by your mamma, nonna or a friendly neighbour. Italian gulp it down with exceptional gusto in its plain incarnation or accompanied by a few slices of prosciutto or a squashed tomato. Comes September, married with ripe, bursting figs, heralding the end of summer and making the thought of going back to school a little more bearable!                                                                                                           Schiacciata is an intrinsic part of an Italian upbringing and it is more often than not confused with its more notable cousin, Focaccia. Although the two bare an obvious resemblance, they differ greatly in texture. Schiacciata ditches the soft, chewy texture in place of an irresistible crispy crust, each bite so satisfying you will find yourself licking your finger in between morsels, oblivious of social niceties and table manners. Such ineffably light crunch is the result a long, slow fermentation of the dough. It is easy enough to make, but be sure to start this recipe a day ahead or even three, for that matter. The schiacciata here pictured is the offspring of a batch of dough that had been resting in the fridge for that long, the baked product turning out wondrously crunchy and savoury.

INGREDIENTS. serves 4

3 1/2 cups  00 type flour (or plain)

1/2 cup  wholemeal flour

1 teaspoon of dry yeast

1-1/4 cup  lukewarm water

1/2 teaspoon of sugar

2 teaspoons of salt flakes+ more for sprinkling on top

Extra-virgin olive oil, to grease the bowl and to drizzle on top.

Rosemary sprigs

Cheese, figs, salami to serve

HOW TO

1. Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.

2. Place flour in a large mixing  bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. A standing mixer fitted with a dough hook will make short work of this. As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.

3. Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again. As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.

4. After the second stretch-and-fold, place the dough in a large oiled container fitted with  lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 4 days.

5. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.

6. Preheat you oven to 200 C (395 F). If using a pizza stone, put in the oven now to heat up. Roll the dough onto a a sheet of baking paper to 1/2 cm  (0,2 inches) thick. Drizzle with EVOO, salt flakes and rosemary and slide onto the hot pizza stone or onto a baking tray. If using a pizza stone, slide off the baking paper after 15 minutes to allow the bottom of the crust to go crispy. Bake for 20-25 minutes or until golden and crunchy. Serve hot, warm or cold with your favorite antipasto snacks.

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