✨ Serves 2 ✨

Ingredients ✍️

For the garlic herb butter:

• 150g butter, softened

• 8 cloves garlic, minced

• 1 cup parmesan cheese, grated

• ½ cup mozzarella cheese

• ⅓ cup parsley, finely chopped

• ¼ tsp salt flakes

• ½ tsp cracked pepper

• 10 baby potatoes

For the croissants:

• 4 croissants

• 1 cup mozzarella cheese, grated

Method ✍️

1. Mix the butter, garlic, parmesan, mozzarella, parsley, salt and pepper together in a bowl.

2. Slice three cuts into each croissant.

3. Spread the butter into the wedges of the croissants.

4. Sandwich the mozzarella into the wedges and sprinkle remaining cheese over the top of the croissants.

5. Airfry the croissants for 8-10 minutes at 180°C or until golden brown.

6. Serve and enjoy!

@tastyoz

can we even call these tacos? makes 4 for the taco: 2 cups mozzarella cheese for the filling: 1 cup guacamole 400g corn kernels 1 pu... See more

✨ Makes 4 ✨

Ingredients ✍️

For the tacos:

• 2 cups mozzarella cheese

For the filling:

• 1 cup guacamole

• 400g corn kernels

• 1 punnet cherry tomatoes, sliced

• 2 tbsp chopped coriander

• ¼ tsp salt

• ¼ tsp pepper

• 1 lime, juiced

• 2 chorizos, sliced

• 2 tbsp chilli sauce

• Coriander leaves, to garnish

Method ✍️

1. Preheat oven to 180°C.

2. Place 4 piles of the cheese onto two lined baking trays.

3. Bake cheese for 8-12 minutes, or until dark golden brown.

4. Balance a rolling pin in between two cans.

5. Lift up the warm cheese taco and place onto the rolling pin, to shape into a taco.

6. Repeat with remaining tacos.

7. To make the salsa, combine the corn, tomatoes, chopped coriander, salt, pepper and lime juice.

8. Pan fry the chorizo until golden brown.

9. To assemble the tacos, spoon in some guacamole, add the salsa, top with the chorizo slices, drizzle with chilli sauce and garnish with coriander.

Use Warm Water

Getting the water temp right is key for good dough! To bloom yeast, use water at around 43°C. It should be warm enough to activate yeast, but not so hot that it kills it. Too cold, and the dough will not rise at all.

To check, use a food thermometer, or just dip your finger in — it should feel slightly warm.

Check The Yeast Is Alive

To start your dough, sprinkle sugar and yeast into the warm water. Let it sit for about 10 minutes.

Check that your yeast is alive and reacting, it should start bubbling and foaming. If it doesn’t, your yeast might be too old or the water temperature was off.

Knead Dough Thoroughly

When kneading the dough, take your time and don’t rush it. To knead properly, roll the dough on top of itself and push it forward. Repeat this motion for 10 minutes.

To check if it’s ready, press the dough lightly with your finger. If it springs back right away, you can stop kneading!

Let The Dough Rise Overnight

Let the dough rise overnight for the best results, or for at least one hour if you're short on time. Once it has risen, knead it for another minute to smooth out air pockets.

After shaping the dough into smaller balls, cover them lightly with flour and a towel, then let them rise for another hour.

Preheat Your Base

While your oven can’t match the heat of a wood-fired oven, preheating your pan or stone helps to get that perfect bottom heat. You can use a flipped baking tray, a cast iron pan, or invest in a pizza stone.

Place it in the oven before you start shaping and topping your pizza!

Go Easy On The Sauces

After shaping the dough into a round pizza, spread only a thin layer of sauce, as too much sauce can make the centre soggy.

For a great crust, leave a 1-2cm border around the edge without toppings. Want an extra flavour boost? Try brushing the crust with butter or garlic oil.

Reheat On The Stove

Tempted to heat up leftover pizza in the microwave? Don't, it’ll leave you with a soggy, unevenly-heated crust!

Instead, heat your pizza in a skillet on the stovetop for a crispy crust and melty cheese. Place the slice on a hot, dry pan and cover it with a lid or foil to trap the steam.