Pizza can often be a last minute, grab and go decision. Pizza is always a crowd pleaser and there’s no question that it can be an ordinary meal, but make no mistake; a pizza can be the start to a decadent meal, able to impress the most sophisticated palette.

You can elevate your mealtime by pairing and selecting your ingredients with purpose and by upgrading how, and what you use, to make and bake your pizza.

Our choices of ingredients are a refreshing take on some of the classic elements of an ordinary pizza. The prosciutto and provolone are sophisticated twists on the classic choices of pepperoni and mozzarella. By adding arugula and figs to our combination, our recipe provides a unique experience for your taste buds that ensures a savory and sweet note in every bite.

You can upgrade how you make your pizza by baking it on a pizza stone. A pizza stone turns out a better tasting, more delectable pizza. The difference is particularly with the pizza crust. Pizza stones produce a perfectly evenly baked pizza crust from the edges to the center of the pizza and guarantee golden brown crispy dough. The evenly baked and crispiness of the crust is key; delicious pizzas are never soggy in the middle and a pizza stone makes sure of that.  For this recipe, our Mamma Mia Pizza Maker is essential to cooking and serving our absolutely mouthwatering fig and prosciutto pizza.

Ingredients

1 pound room temperature, fresh pizza dough

2 cups of cherry tomatoes, cut in halves

4 fresh ripe figs, cut into quarters

3-4 garlic cloves, minced

6 ounces of provolone cheese, thinly sliced

8 thinly sliced pieces of prosciutto

2 cups of fresh arugula, washed and rinsed

2 tablespoons of virgin olive oil

1 teaspoon of crushed dried thyme

3 ounces of grated Parmesan cheese

¼ teaspoon crushed black pepper

½ teaspoon kosher salt

¼ cup flour

Preparation

1. Preheat oven to 500⁰F and place our pizza stone in the oven. The stone should be in the oven as it preheats.
2. Roll dough into a 12-inch circle on a lightly floured surface and pierce entire surface liberally with a fork.
3. Combine olive oil and garlic in a small bowl. Brush on olive oil and garlic mixture with our thinkkitchen brush.
4. Cover surface of pizza dough with slices of provolone cheese, leaving ½ inch of the crust edge free of cheese and place halved cherry tomatoes on top.
5. Carefully remove pizza stone from oven. Sprinkle flour over pizza stone and place dough on top of stone. Bake pizza crust until it is golden brown on top and on the bottom, roughly 15 to 20 minutes.
6. Remove crust from oven using our thinkkitchen silicone mitts and place on the metal rack and immediately drape prosciutto slices over the pizza. Arrange fig slices atop of prosciutto.
7. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board.
8. On top, add arugula and Parmesan cheese sparingly. If you like, you can drizzle on a touch of extra virgin olive oil or a balsamic reduction before serving. Evenly sprinkle with crushed thyme, salt and pepper to taste.
9. Cut into slices using our pizza scissors, serve and enjoy with a light and delicate tasting Italian wine like a Barolo or Barbera D’Alba, which will pair well with the prosciutto and won’t overwhelm the light, sweet taste of the figs. These wines are best enjoyed in our Riedel Assiago drinkware collection.

Here to help you take your pizza night to the next level! If you want to share your pizza with us on social media, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Here is how to make a delicious Pasta Puttanesca:

Ingredients:

• 1/4 c. extra-virgin olive oil
• 4 cloves garlic, smashed
• 4 anchovy fillets, chopped
• 1 (28-oz.) diced tomatoes
• 1/2 c. kalamata olives, pitted
• 1/4 c. capers
• 1/2 tsp. crushed red pepper flakes
• Kosher salt
• 1 lb. spaghetti or bucatini – we also encourage you to try making your own pasta!
• Chopped parsley, for garnish
• Freshly grated Parmesan, for serving

Preparation:

1. In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, that should take about 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer for about 15 minutes. 

2. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti in sauce. Sprinkle with parsley and Parmesan and serve in your favourite pasta bowls.

Let the savoury flavours kick in and take you on a Italian escape. If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Here is what you need:

• 1 teaspoon olive oil
• 4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)
• 1 teaspoon kosher salt
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 1/4 cups canned crushed tomatoes
• 3/4 cup beef broth
• Fresh ground black pepper
• 3 sprigs fresh thyme
• 1 large sprig fresh rosemary
• Chopped fresh parsley, for topping

Instructions:

1. Heat oil in a medium nonstick skillet over medium high heat. Season veal shanks with salt then sear all four sides until browned but not cooked through. Add to the insert of your slow cooker.

2. Then add the onion, celery, carrots, garlic, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. Stir to mix a bit.
   
3. Cover and cook on high for 4 hours or low for 8 hours. Discard sprigs of thyme and rosemary. Sprinkle fresh parsley on top prior to serving, if desired.

This indulgent, delicious ossobuco goes perfectly over a bed of fluffy mashed potatoes, paired with a bold, full bodied red wine. This is certain to get the cold out of your bones and give you a cause to really slow down and enjoy something special.

If you make your version of this ossobuco and want to share with us on social media please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!

This tangy, tomato-based osso buco is the perfect centerpiece for your holiday dinner. 

This Italian dish has become an incredibly popular meal to serve, especially on special occasions. This modern version includes orange juice and apricots, adding a touch of sweetness to a classic recipe.

Getting the right cut of meat is important, so ensure to use veal shanks that are sliced in 2-inch pieces, with the bone marrow exposed. You can also substitute with beef shanks without drastically changing the flavour profile of the dish. No matter what, your osso buco will come out packed full of flavour. 

This dish works perfectly without any extras, but if you feel the need to make some side dishes to accompany the osso buco, you can opt to make mashed potatoes, polenta, rice or risotto. 

One of the best ways to make your osso buco is by slow cooking it in the thinkkitchen 14-Function Quickpot. This will allow the meat to soak up the juices and flavours rendering it tender and juicy. The various flavours of this osso buco are gentle, subtle, and smooth.

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Prep Time: 30 mins

Cook Time: 8 hrs 15 mins

Total Time: 8 hrs 45 mins

Serving: 6 people

What you will need:

• thinkkitchen 14-Function Quickpot
• Mixing bowls
• Frying pan

Ingredients:

• 6 veal shanks (osso buco), approx. 1 ½ inches thick
• 1 tsp salt
• ½ tsp ground black pepper
• ½ cup flour
• 4-5 tbsps extra virgin olive oil
• 4 large red onions, diced
• 4 carrots, diced
• 3 garlic cloves, minced
• 1 fennel bulb, diced, fronds chopped
• 2 tbsps tomato paste
• 2 cups dry white wine
• 1 quart chicken broth
• ½ freshly squeezed orange juice
• 2 tbsps chopped fresh sage
• 1 tbsp thyme leaves
• 1 bay leaf
• 1 cup dried or 6 fresh apricots, halved

Instructions:

1 – In a bowl, add the flour and mix with the salt and pepper. Coat each side of the shanks.

2 – Heat the olive oil over medium-high heat in a large frying pan. 

3 – Add coated shanks and sear until well browned on both sides, approx. 15 minutes. Temporarily transfer the veal to a platter. 

4 – Add another tbsp of oil, onions, carrots, celery, garlic, diced fennel bulb, ½ tsp of salt, and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, approx. 7 minutes. Add tomato paste and sauté for 2 minutes longer.

5 – In a small bowl, stir together the white wine, broth, orange juice, sage, thyme, bay leaf, apricots, and 2 tbsps of fennel fronds. Pour mixture into the thinkkitchen quickpot and set to slow cooking.

6 – Add the mixture from the pan and the shanks to the quickpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. 

7 – Serve the osso buco and plenty of sauce over rice, couscous, polenta, or mashed potatoes.

Enjoy!

Instructions:

Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and when it starts to foam, slowly pour it into the well, mixing with a fork as you go.

As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to proof in a warm place for 30 minutes until doubles in size.

While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.

Chop the tomatoes into halves. Mix the parmesan and tomatoes into a bowl with the garlic, onions, olives and thyme and season with sea salt and black pepper, a drizzle of extra virgin olive oil, and a tiny splash of white wine vinegar. 

Spread the tomato garnish over the focaccia.

Leave to proof for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Enjoy!

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