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Greetings from Active Gourmet Holidays!

In June we highlight tours from Venice, Provence, and the region of Aragon in Spain. You may not have heard too much about Aragon yet but this gem of a spot is a well kept secret and an amazing destination - see below for more details.

Start making your summer and fall plans for  that dream culinary vacation you have always talked about. 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

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Enjoy an Italian cooking holiday in the heart of the Prosecco wine area in the Veneto. Stay in a beautifully restored farmhouse, where Antonella will teach you how to prepare wonderful meals at home. Her philosophy is that food is central to life; it should be full of flavour, beautifully presented, and eaten in a pleasing, relaxing ambience. It shouldn't be necessary to spend hours in preparation either; all it needs are the right skills and attitude. It's a question of lifestyle.

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This program combines wandering about the glorious and varied countryside of Provence, and cooking together with friends (new and old!). You will learn authentic Provençal cuisine, naturally rich in vegetables, olive oil, and with minimal fats, but after a week of feasting, coupled with hiking, you will not worry about facing the scales when you get home.

Read more: The Active Foodie in Provence

A batch of pizza dough (recipe given below, or you can use frozen dough from your nearby store)

- one packet of brewer's yeast

- 1/2 - 3/4 cup warm water

- one teaspoon sugar

Mix the above together and leave 15 minutes to check for yeast activity then add

- 1 cup - 1 1/2 cups of flour - enough to make a supple and smooth dough that you can work easily.

- A drizzle of olive oil

- a spinch of salt

Knead for 10 minutes, put aside to rest one hour.
 

For the topping:

- 3 onions

- 1-2 tomatoes sliced in very thin rounds

- 3 garlic cloves crushed and minced

- 10 anchovies in salt, rinsed and filleted

- 6 (3 + 3) table spoons olive oil

- 6-10 black Greek olives

In a frying pan, pour in 3 tablespoons olive oil, and add the onion rounds, simmer and stir till just golden. Remove from the flame (about 7 minutes). Put aside.

In another frying pan, pour in 3 tablespoons of olive oil, add the anchovy filets, and let simmer, while you stir, till they melt into the olive oil and make a paste. Add 1/2 of your minced garlic to the anchovy mixture, stir in, let sizzle for 30 seconds and remove from the flame.

Preheat your oven to 450F/220C.

Roll out your dough and place it on a pan lightly covered with flour. Take your anchovy paste and spread it evenly on your dough. Sprinkle on your minced garlic yet unused, layer on top the sweated onions and on top of these, your thinly sliced tomatoes. sprinkle a half dozen black olives (optional). Bake for 15 minutes, or till the crust is browned. Remove, slice and serve. Excellent as an evening nibble with a light rose wine from Provence... as good just warm as fresh from the oven.

Ingredients: