Spanish Pizza

     This is a simple pizza recipe. Firstly, use your favorite pizza dough--I use Evie Righter's recipe from her book The Best of Italy with the exception of honey or maple syrup for the sugar.  To make a pizza sauce use either tomato sauce or passata as a base.  I start with extra virgin olive oil over a medium heat in a sauce pan, add sliced garlic, then a pinch of red pepper flakes.  Allow garlic to slightly brown.  Add  tomato sauce of your choice: passaata, crushed, diced.  Add oregano to taste and stir.  
     Stretch out the dough in a olive oil coated lasagna pan. Start with tomato sauce, spread evenly. Then layer in drained marinated artichokes and drained pequillo peppers. Follow that with a layer of sliced Serrano ham then  fresh mozzarella cheese.
     Bake in a preheated 450 degree oven for around twenty minutes.

Baked Pasta with Argentinian Chorizo and Peas

     This is a simple pasta dish that we often make with leftover pasta from the day before.

     We used a simple ragu of Argentinian chorizo, onions, carrots, garlic and canned tomatoes as the sauce, but feel free to use another sausage or omit it entirely--use whatever tomato based sauce you prefer.  In a large mixing bowl combine the pasta and ragu with a half cup of peas, a handful of chopped parsley and about a half pound of cubed fresh mozzarella.  Mix these ingredients together and set aside.  Coat the bottom and sides of a baking pan with extra virgin olive oil and pour in the mixed pasta, chorizo and peas.  Pour about a half a cup of milk over the pasta dish and bake for around a half hour to forty minutes in a 375 degree oven.  Serve with a little more chopped parsley and freshly grated Parmigiano Reggiano.