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Pizza chain's delightfully devilish scheme lets you pay when you die

A delightfully devilish pizza chain is taking the 'buy now, pay later' scheme to the next level, giving customers the chance to pay for their pizza when they die. HELL Pizza is inviting pizza fans to apply for the trial scheme, which involves amending their wills to have their total cost included. The chain has one store in Brisbane, with the rest of its stores located around New Zealand, with customers from both countries able to apply for the scheme, which involves no late fees or penalties. The restaurant will select 666 applicants from each country, who will be invited to sign a real amendment to their wills allowing the cost of their pizza to be collected upon death. According to HELL Pizza CEO Ben Cumming, pizza is one of the simple joys of life, and AfterLife Pay means diners can get their fix without having to dip into the bank account immediately. The scheme emerged after the business was approached by popular 'buy now, pay later' providers who wanted HELL Pizza to offer the service to its customers. The pizza chain's unique AfterLife Pay came as a direct response to this proposal, as a statement against “schemes trapping a growing number of Aussies in spirals of debt”, Cumming said. “We’re seeing a growing number of people using the schemes to buy essential items like food, and we think it’s taking it a step too far when you’ve got quick service restaurants like ours being asked to offer BNPL for what is considered a treat,” he said. “Especially when you consider people are falling behind in their payments and 10.5 percent of loans are in arrears." “AfterLife Pay is a light-hearted campaign that reinforces HELL’s stance on BNPL schemes - you can have your pizza and eat it too without any pesky late fees or penalties.” Applicants can apply for the scheme <a href="https://hellpizza.nz/wickedpedia/2023/05/25/buy-now-pay-much-later/" target="_blank" rel="noopener">online</a>, with the chain's restaurant assuring that you will you won't pay anything for your order until "you're resting six feet under". Image credits: HELL Pizza

Food & Wine

Hilarious hiring sign tells it like it is

A restaurant scorched by unreliable employees has bluntly advertised what they’re searching for with an ad that reads, “Now hiring: non-stupid people.” Santino’s Pizzeria hung the all-caps banner outside its Columbus, Ohio, storefront in jest, according to local news outlet WSYX, but it’s just now come to the attention of the public after a customer posted a photo of it on social media. <img src="https://oversixtydev.blob.core.windows.net/media/2023/03/PIZZA-SIGN-FULL-HERO.jpg" alt="" width="1280" height="720" /> Jayden Dunigan, whose family owns the pizzeria, told WSYX that the sign was meant to be a joke, explaining the struggle of spending the time and money to train new employees only for them not to turn up. “A lot of the people we’ve hired just don’t want to work,” Dunigan said. “There is no work ethic behind them, so that’s the meaning behind the ‘non-stupid’.” The sign was backed by the online community, with the restaurant receiving plenty of support after the sign went viral on social media. “They are 100 per cent correct,” one person commented. “In addition they should add non-lazy, also!” Another comment read, “Honest hiring practices are always best.” There were a few users who did not see the humour in the sign. “If that’s the first impression you choose to make as a business owner, don’t complain when your employees leave,” one person wrote on Twitter. The restaurant has faced some costly backlash, with the Pizzeria getting calls and pranks. Dunigan told the news outlet than someone called the restaurant to place a fake. Order that was over $100 in response to the sign. “It was about 10 pizzas. We made the order, he called back, he talked down to one of our employees. He said our pizza sucks, and he’s cancelling the order,” Dunigan said about the prankster. Instead of letting the food go to waste, Dunigan said they donated it. “Since we don’t enjoy wasting food here, we always think that someone else in need can enjoy the food,” Dunigan said. Another manager at Santino’s, Heather Stockton, told WBNS, “Instead of judging our signs, why don’t you come judge our pizzas? Our pizzas are really good.” Image credit: Twitter

Money & Banking

Elderly pizza lady receives $390k tip after falling during delivery

Barbara Gillespie was completing a typical Friday night pizza delivery when things took an unexpected turn. The 72 year old had just made her way up a home’s front veranda stairs, arms laden with her pizza boxes, when she stumbled and fell on to a small white chair. The family, whose <a href="https://www.tiktok.com/@momofthe5ks/video/7195696356508372266" target="_blank" rel="noopener">security camera captured the entire tumble</a>, came outside to see what had happened as the elderly driver was picking herself up from the ground. On shaky legs, Barbara apologised again and again for what had become of the family’s food, telling them that she’d “ruined” it. But the family - otherwise known as the Keighrons - were only concerned about her. “I opened the door and there she is, just laying on the ground trying to get up,” Kevin Keighron said on Good Morning America. “She was more worried about the food than anything else. And I was like, ‘I don't care about the food. I care about you’.” Kevin and his wife, Lacey, described Barbara as being “the sweetest”, and after the incident - which occurred in early February - the pair decided to set up a GoFundMe to give Barbara a “tip” for her hard work. “We would like to bless her by bringing by a ‘tip’ to help her with anything she may need,” Kevin said. “She is an older woman who fell and only cared about the food she dropped. “Let’s show her some kindness and take off some of this burden that our economy is causing the older generations especially!” More than 14,000 people donated, and the fundraiser achieved a whopping $390,000. “We thought we would get her a bigger tip and bring it to her. We never expected to get as much as we did,” Kevin said of their successful campaign. “We were just so excited and thrilled to be able to tell her the next day.” And when taking the surprise to Barbara, Kevin - Lacey, and two of their children - decided to make the grand reveal at her work. They later shared footage of the reunion to their TikTok account. <div class="embed" style="font-size: 16px; box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 620.262px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7195971641262755114&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40momofthe5ks%2Fvideo%2F7195971641262755114&image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Fobj%2Ftos-useast5-p-0068-tx%2F763d48ec7b5b4f728dcbe02bb60cc22f%3Fx-expires%3D1677142800%26x-signature%3DPCfbQDrxw5It6Ey%252FV9NWSJXsZ6A%253D&key=59e3ae3acaa649a5a98672932445e203&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> They have since shared that with the extra funds, Barbara was able to put in her two-week notice and finally enjoy her well-deserved retirement. Barbara said that the generosity of everyone involved was overwhelming, and admitted she was close to giving up on people because some of them can be “so mean.” “And here we got loving, caring people. They care about someone else” she declared, seemingly delighted to have had her mind so thoroughly changed, “about an elderly woman.” Images: TikTok

Money & Banking

Ping, your pizza is on its way. Ping, please rate the driver. Yes, constant notifications really do tax your brain

A ping from the pizza company. A couple of pings from your socials. Ping, ping, ping from your family WhatsApp group trying to organise a weekend barbecue. With all those smartphone notifications, it’s no wonder you lose focus on what you’re trying to do do. Your phone doesn’t even need to ping to distract you. There’s <a href="https://psycnet.apa.org/record/2015-28923-001">pretty good</a><a href="https://www.journals.uchicago.edu/doi/full/10.1086/691462">evidence</a> the mere presence of your phone, silent or not, is enough to divert your attention. So what’s going on? More importantly, how can you reclaim your focus, without missing the important stuff? <h2>Is it really such a big deal?</h2> When you look at the big picture, those pings can really add up. Although estimates vary, the average person checks their phone <a href="https://irep.ntu.ac.uk/id/eprint/30085/1/PubSub7601_Andrews.PDF">around 85 times</a><a href="https://www.theage.com.au/national/victoria/trapped-in-the-net-are-we-all-addicted-to-our-smartphones-20190531-p51t44.html">a day</a>, roughly once every 15 minutes. In other words, every 15 minutes or so, your attention is likely to wander from what you’re doing. The trouble is, it can take <a href="https://lifehacker.com/how-long-it-takes-to-get-back-on-track-after-a-distract-1720708353">several minutes</a> to regain your concentration fully after being <a href="https://www.ics.uci.edu/%7Egmark/chi08-mark.pdf">interrupted</a> by your phone. If you’re just watching TV, distractions (and refocusing) are no big deal. But if you’re driving a car, trying to study, at work, or spending time with your loved ones, it could lead to some fairly substantial problems. <h2>Two types of interference</h2> The pings from your phone are “exogenous interruptions”. In other words, something external, around you, has caused the interruption. We can <a href="https://link.springer.com/chapter/10.1007/978-3-319-46276-9_21">become conditioned</a> to feeling excited when we hear our phones ping. This is the <a href="https://onlinelibrary.wiley.com/doi/full/10.1046/j.1360-0443.2002.00015.x">same pleasurable feeling</a> people who gamble can quickly become conditioned to at the sight or sound of a poker machine. What if your phone is on silent? Doesn’t that solve the ping problem? Well, no. That’s another type of interruption, an internal (or endogenous) interruption. Think of every time you were working on a task but your attention drifted to your phone. You may have fought the urge to pick it up and see what was happening online, but you probably checked anyway. In this situation, we can become so strongly conditioned to expect a reward each time we look at our phone we don’t need to wait for a ping to trigger the effect. These impulses are powerful. Just reading this article about checking your phone may make you feel like … checking your phone. <h2>Give your brain a break</h2> What do all these interruptions mean for cognition and wellbeing? There’s increasing evidence push notifications are associated with <a href="https://www.sciencedirect.com/science/article/pii/S2352853217300159">decreased productivity</a>, <a href="https://www.sciencedirect.com/science/article/pii/S2451958820300051">poorer concentration</a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0927537116300136">increased distraction</a> at work and school. But is there any evidence our brain is working harder to manage the frequent switches in attention? One study of people’s brain waves <a href="https://www.hindawi.com/journals/cin/2016/5718580/">found</a> those who describe themselves as heavy smartphone users were more sensitive to push notifications than ones who said they were light users. After hearing a push notification, heavy users were significantly worse at recovering their concentration on a task than lighter users. Although push notification interrupted concentration for both groups, the heavy users took much longer to regain focus. Frequent interruptions from your phone can also leave you <a href="https://www.sciencedirect.com/science/article/abs/pii/S0747563219302596">feeling stressed</a> by a need to respond. Frequent smartphone interruptions are also associated with <a href="https://www.sciencedirect.com/science/article/pii/S0360131519301319">increased FOMO</a> (fear of missing out). If you get distracted by your phone after responding to a notification, any subsequent <a href="https://journals.sagepub.com/doi/pdf/10.1177/2050157921993896">procrastination</a> in returning to a task can also leave you feeling guilty or frustrated. There’s <a href="https://www.sciencedirect.com/science/article/pii/S0747563219300883">certainly evidence</a> suggesting the longer you spend using your phone in unproductive ways, the lower you tend to rate your wellbeing. <h2>How can I stop?</h2> We know switching your phone to silent isn’t going to magically fix the problem, especially if you’re already a frequent checker. What’s needed is behaviour change, and that’s hard. It can take several attempts to see lasting change. If you have ever tried to quit smoking, lose weight, or start an exercise program you’ll know what I mean. Start by turning off all non-essential notifications. Then here are some things to try if you want to reduce the number of times you check your phone: <ul> <li> charge your phone overnight in a different room to your bedroom. Notifications can prevent you falling asleep and can repeatedly rouse you from essential sleep throughout the night </li> <li> interrupt the urge to check and actively decide if it’s going to benefit you, in that moment. For example, as you turn to reach for your phone, stop and ask yourself if this action serves a purpose other than distraction </li> <li> try the <a href="https://www.themuse.com/advice/take-it-from-someone-who-hates-productivity-hacksthe-pomodoro-technique-actually-works#:%7E:text=The%20Pomodoro%20Technique%20is%20a,are%20referred%20to%20as%20pomodoros">Pomodoro method</a> to stay focused on a task. This involves breaking your concentration time up into manageable chunks (for example, 25 minutes) then rewarding yourself with a short break (for instance, to check your phone) between chunks. Gradually increase the length of time between rewards. Gradually re-learning to sustain your attention on any task can take a while if you’re a high-volume checker. </li> </ul> Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/ping-your-pizza-is-on-its-way-ping-please-rate-the-driver-yes-constant-notifications-really-do-tax-your-brain-193952" target="_blank" rel="noopener">The Conversation</a>.

Technology

Garlic pizza

For the perfect starter to any Italian feast, you’ll want to try this garlic pizza. Serves: 6 Ingredients: <ul> <li>3 cups plain flour, sifted</li> <li>2 teaspoons dried yeast</li> <li>1 teaspoon salt</li> <li>1 ¼ cups warm water</li> <li>3 garlic cloves, diced </li> <li>½ cup olive oil, plus extra to brush</li> <li>1 tablespoon fresh rosemary, chopped</li> <li>Salt and pepper, to season</li> </ul> Method: 1. Mix flour, yeast and salt in large bowl. Make a well in the centre and gradually pour water and one tablespoon of oil. Using your hands, combine the mixture until dough forms. Place on lightly floured surface and knead dough until smooth and elastic. Store dough in covered bowl and set aside for an hour or until dough has risen in size. 2. Meanwhile, combine olive oil, garlic and rosemary together in bowl. Season with salt and pepper. Let sit so flavours infuse. 3. Preheat oven to 220°C. Grease baking trays with olive oil. 4. Divide dough into 6 portions and roll each out to equal-sized discs. Sprinkle with olive oil mixture and bake in oven for 10 minutes or until pizza is crisp and puffed. Cut into wedges and serve with salad. Image: Getty

Food & Wine

‘Similar to ordering a pizza’: how buy now, pay later apps influence young people’s spending

Young people are often blamed for making <a href="https://www.theaustralian.com.au/life/weekend-australian-magazine/moralisers-we-need-you/news-story/6bdb24f77572be68330bd306c14ee8a3">irresponsible choices</a> with money. But the real issue is not whether they eat too many <a href="https://www.theguardian.com/news/datablog/2016/oct/18/are-millennials-actually-bad-at-saving-or-are-houses-just-unaffordable?CMP=share_btn_fb">expensive cafe breakfasts</a>. Young Australians today face an uncertain job market, rising university fees and astronomical house prices. Unfortunately, <a href="https://theconversation.com/home-ownership-falling-debts-rising-its-looking-grim-for-the-under-40s-81619">debt</a> is also an inevitable part of their lives. This comes amid a huge rise in the number of “buy now, pay later” apps, such as <a href="https://theconversation.com/explainer-how-lending-startups-like-afterpay-make-their-money-86477">AfterPay</a>, and <a href="https://www.news.com.au/finance/money/costs/ripoff-financial-experts-warn-of-the-dangerous-trap-of-payday-loans/news-story/1471cc4a61594cdb9e7a724a76e534d7">payday loan apps</a>, such as <a href="https://www.abc.net.au/news/2020-08-18/payday-lending-consumer-risk-coronavirus-financial-hardship/12549412">Nimble</a>. It is possible to make purchases online with the the tap of a button, even if you don’t have the money in your account or on your credit card. It is also possible the able to borrow money <a href="https://www.abc.net.au/triplej/programs/hack/whats-up-with-payday-loans/7794806">within minutes</a>. To better understand how young people negotiate debt, we interviewed 31 people aged between 18 and 29 in the Newcastle and Hunter Valley area in 2020 and 2021. We asked them how they access credit and their views on different kinds of debt. <h2>Our study</h2> Our participants saw debt as a necessity if they are going to have an acceptable life in the present and plan for the future. As Steph, a 22-year-old university student, said: <blockquote> Large debts like the mortgage, the HECS debt […] things like that I suppose in a sense it’s useful debt. It makes sense and it gets you further by doing it because there’s still an equity in what you’re doing … It follows you not nearly as badly as some other debts. </blockquote> Young people also made distinctions about the way debt feels and how approachable it is. They acknowledged short-term consumer debts may not be “good”, but felt they were also part of being able to buy the things and have the experiences associated with being young. Those we interviewed talked about AfterPay (where you pay off the debt in four installments) as an everyday part of life. As Alexa, a 23-year-old university student, told us: <blockquote> AfterPay is for just those little wants that I don’t want to pay for up front. </blockquote> They also described it as a low-risk and almost friendly way to buy things. This was particularly when compared to a bank. Alice, a 21-year-old sales assistant, put it this way: <blockquote> AfterPay is like, ‘Oh, just pay this off in four quick things and you can have your item. We’ll send it out.’ But then banks are like, ‘If you don’t pay this back, you’re going to get so much interest and it’s going to suck, and you’ll have the sheriffs roll up at your house and you’re going to be sad.’ </blockquote> <h2>Like ordering a pizza</h2> Interviewees attributed some of this friendliness to the process of accessing the money or goods. Mia, a 21-year-old paralegal, described applying for a small loan on the Nimble app: <blockquote> When you apply for the money […] you can track at any point on it. The Nimble app is so similar to ordering a Domino’s pizza […] Whereas a credit card through a banking app, it’s nothing like that […] They send me letters and even opening the mail terrifies me, nothing good comes via snail mail ever. </blockquote> The online, easy nature of these loan services closely relates to how young people engage with information more generally in their lives. In this sense, there is a familiarity and comfort to the way they work. As Mia continues: <blockquote> [It’s] positive, it’s not daunting, it’s informative, it’s instantaneous. The second the money comes out, I get a thank you email and a notification on the app. It’s like, ‘you have this many payments left, this is how much you’ve paid, this is how much you have left to pay, you will still be paid in full by this date’. I don’t have any of that with my credit card. </blockquote> <h2>Familiar tactics</h2> Inteviewees also spoke of how services like AfterPay and short-term loan apps used similar tactics to social media platforms to encourage increased engagement and make the experience feel informal and even social. <img src="https://images.theconversation.com/files/429684/original/file-20211102-10001-letons.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" alt="Young people using their phones and laptops." /> Applying for a loan via an app does not involve ‘scary’ paperwork, according to interviewees. www.shutterstock.com These include “on this day” reminders (such as, “this time last year, you bought this pair of shoes”) and waiting time indicators. There are also <a href="https://theconversation.com/gamification-status-you-score-ten-points-for-reading-this-article-5068">game elements</a>, including “rewards” for early repayments. Interviewees were aware this was manipulative. Lilian (26) works at a chain clothing store and was “rewarded ” for paying off a purchase early. <blockquote> I got this thing the other day saying that my first payment [on a new purchase] is actually going to come out [later] now. Of course, I’ve been rewarded for paying everything off early [before] […] Yeah it’s like it’s delaying it, it’s not an issue now, but it’s going to be an issue in two weeks’ time. </blockquote> <h2>What next?</h2> Our interviewees may see debt as a necessity, but they are also aware they have (some) choices within this. So they prefer to go with providers or platforms that feel less threatening, especially as using “buy now, pay later” services sometimes does not feel like being in debt. <img src="https://images.theconversation.com/files/429686/original/file-20211102-25-9gi5ho.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" alt="Young man on his phone with a coffee." /> Young people see debt as an inevitable part of life, according to new research. www.shutterstock.com There is a need for <a href="https://www.smh.com.au/national/calls-for-tighter-regulation-as-buy-now-pay-later-costs-mount-20210610-p57zuc.html">greater regulation</a> of the ways these products are promoted. It should always be made clear that this is a form of debt, not just a way to pay. Beyond, this, instead of “<a href="https://www.theguardian.com/news/datablog/2016/oct/18/are-millennials-actually-bad-at-saving-or-are-houses-just-unaffordable?CMP=share_btn_fb">blaming</a>” young people for their spending habits, we need a better understanding of the economy and society they are living and working in. And how debt it is all but inevitable for people on low wages, with poor job security and insecure housing. <a href="https://theconversation.com/profiles/steven-threadgold-167968">Steven Threadgold</a>, Associate Professor, Sociology, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a>; <a href="https://theconversation.com/profiles/david-farrugia-243862">David Farrugia</a>, Senior Lecturer, School of Humanities and Social Science, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a>; <a href="https://theconversation.com/profiles/julia-coffey-129629">Julia Coffey</a>, Senior Lecturer in Sociology, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a>; <a href="https://theconversation.com/profiles/julia-cook-869068">Julia Cook</a>, Lecturer in Sociology, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a>; <a href="https://theconversation.com/profiles/kate-davies-290466">Kate Davies</a>, Human Services Lecturer, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a>, and <a href="https://theconversation.com/profiles/kate-senior-1284499">Kate Senior</a>, Associate Professor, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/similar-to-ordering-a-pizza-how-buy-now-pay-later-apps-influence-young-peoples-spending-170024">original article</a>. Image: Shutterstock

Money & Banking

The crazy pizza toppings that are actually delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there. Try not to cringe when there is pineapple on a pizza. There’s a ton of other wild stuff happening out there more concerning. Corn Does corn pizza seem totally crazy to you? You’re probably more used to veggie pizza toppings like sun dried tomatoes or olives, but some fresh roasted sweet corn is actually delicious on a classic pizza thanks to its delicately sweet flavour. If you want add a little zest to your corn, try adding some chilli flakes to give your pizza a sweet heat. Crab meat Remember that old adage that seafood and cheese never go together by Italian culinary tradition? Apparently, American pizza experts are throwing that to the wind, because trend-setting pizza chains in New York are topping their famous pizzas with real lump crab meat and people are loving it. Crab meat is loaded with zinc, so you can tell yourself a slice isn’t the worst decision you could make today. Sriracha People are going crazy for Sriracha sauce-topped pies thanks to the gentle heat of this popular pepper-infused topping and low calorie content. Asian and Italian flavours may not seem like a natural fit, but one bite of a fresh pizza drizzled in spicy Sriracha sauce will make you question what other weirdly wonderful flavour combos you’ve been missing out on. Kale If you’re not the type to order a salad on your pizza, think again—kale is delicious when cooked. It’s one of the best pizza toppings for veggie lovers thanks to high vitamin C and fibre content. Kale-topped pizzas are currently trending in veggie-friendly areas like Los Angeles, where a popular local joint, Pitfire Pizza, tops their pizzas with black kale, field mushrooms, cheddar, chilies, and garlic. Yum! Hummus Hummus sounds like a seriously crazy pizza topping, doesn’t it? It should, but the truth is it’s gaining steam in the health-conscious food blogger seen, and even US brands like Sabra have created limited-time pizza-flavoured hummus lines because surprisingly, the flavours pair really well together. Cashew cheese It turns out cashew cheese is the vegan cheese of choice for foodies these days, and some pizza shops are going to great lengths to satisfy their vegan and dairy-free customers’ pizza cravings. Matthew Kenney, a vegan chef and expert who teaches workshops on going vegan at Turnberry Isle Miami, has been leading the cashew cheese pizza movement in New York and Florida. Try not to cringe when there is pineapple on a pizza. There’s a ton of other wild stuff happening out there more concerning. Nectarines Nectarines, peaches, and other stone fruit have a tangy-sweet flavour that is similar in some ways to the flavour profile of BBQ sauce. If you’re the type who likes a good BBQ-themed pizza, you need to try one topped with nectarine slices and an especially sharp or bold cheese. Milo & Olive, a popular pizzeria in the US state of California, has been serving up a salty-meets-sweet nectarine and bacon pizza that’s topped with Fontina, thyme, balsamic glaze, and deliciously ripe stone fruit. Spicy mac and cheese Mac and cheese is already great, and adding spice is always the next level of excitement, but if you haven’t tried adding fresh jalapeños and gooey mac and cheese to your pizza, have you even really lived? Vinnie’s, a popular local pizza spot in Brooklyn, has lines out the door for their magical, new-age comfort food slices. Eggs Cooked, runny, semi-solid—you name it. Eggs are one of the best weird pizza toppings to be found in both the United States and Italy, the birthplace of pizza. Eggs are healthy, too, so adding a few to your pizza gives you an excuse to have a slice for a responsible brunch. Entire Mexican dishes Why add just a little Mexican seasoning to your pizza when you can throw an entire plate of chilaquiles right on top of your favourite simple pizza. This recipe was the brainchild of Chef Martin Gonzalez in San Diego, California, and includes crunchy tortilla chips, warm green tomatillo sauce, red onion, and queso añejo (a Mexican cheese that is very similar to Parmesan) and crema fresca. There’s no reason this can’t be recreated at home, and you’ll be a hero for combining the world’s most addictive flavours. Avocado Your favourite, trendiest salad addition is also great on pizza. Avocado’s creamy texture is actually similar to that of some soft cheeses, and the mildly nutty flavour pairs well with everything from tomatoes to garlic. Avocado is one of the best pizza toppings you never expected because it can easily be combined with all the other weird toppings too, like corn, crab, and even Sriracha. Plus, avocados are a brain food, so you can feel good about loading your plate up. Written by Bryce Grubern. This article first appeared on <a href="https://www.readersdigest.co.nz/recipes/11-crazy-pizza-toppings-are-actually-delicious">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.co.nz/subscribe">here’s our best subscription offer</a>.

Food & Wine

Yummy low-carb tropical pizza

Time to prepare 25 mins | Serves 1 Ingredients <ul> <li>2 teaspoons (10ml) tomato paste </li> <li>15g pineapple, fresh </li> <li>15g semi dried tomatoes, in oil </li> <li>25g eggplant </li> <li>1 teaspoon (5ml) olive oil spray </li> <li>5g basil, fresh </li> <li>10g parmesan cheese, shaved </li> <li>25g black olives, pitted </li> <li>1 (205g) cauliflower pizza crust - <a href="https://www.wyza.com.au/lifestyle/recipes/low-carb-cauliflower-pizza-crust.aspx">recipe here</a></li> </ul> Directions 1. Preheat oven to 220°C/425°F/gas mark 7. Place a <a href="https://www.wyza.com.au/lifestyle/recipes/low-carb-cauliflower-pizza-crust.aspx">cauliflower pizza crust</a>on the pizza tray and spoon the tomato paste over the crust. 2. Slice the eggplant lengthways and spray both sides with the oil. Grill on the bbq or in a sandwich press until brown. These methods use less oil than frying. 3. Peel the pineapple and cut into bite size pieces. Do the same with the cooled eggplant. Top the crust with the pineapple, eggplant, semi dried tomatoes, pitted olives and the shaved parmesan. Place in the oven until the pizza is brown and bubbly, about 10 minutes. Scatter with basil and slice. Republished with permission from <a href="https://www.wyza.com.au/recipes/low-carb-tropical-pizza.aspx">Wyza.com.au.</a>

Food & Wine

Why does pizza taste so good?

<blockquote> Why does pizza taste so good? – Annika, age 5, Oneonta, New York </blockquote> <hr /> Pizza is <a href="https://www.historytoday.com/archive/historians-cookbook/history-pizza">one of the world’s most popular foods</a>. In the U.S., <a href="http://mentalfloss.com/article/69737/46-mouthwatering-facts-about-pizza">350 slices</a> are eaten every second, while <a href="http://mentalfloss.com/article/69737/46-mouthwatering-facts-about-pizza">40% of Americans</a> eat pizza at least once a week. There’s a reason why pizza is so popular. <a href="https://arxiv.org/pdf/1307.7982.pdf">Humans are drawn to foods</a> that are fatty and sweet and rich and complex. Pizza has all of these components. Cheese is fatty, meat toppings tend to be rich, and the sauce is sweet. Pizza toppings are also packed with a compound called <a href="https://neurohacker.com/what-is-glutamate">glutamate</a>, which can be found in the tomatoes, cheese, pepperoni and sausage. When glutamate hits our tongues, it tells our brains to get excited – and to crave more of it. This compound actually causes our mouths to water in anticipation of the next bite. Then there are the combinations of ingredients. Cheese and tomato sauce are like a perfect marriage. On their own, they taste pretty good. But according to culinary scientists, they contain flavor compounds <a href="http://specertified.com/blog/view/why-does-pizza-taste-so-good-the-science-of-the-5-basic-tastes-and-pizzas-c">that taste even better when eaten together</a>. Another quality of pizza that makes it so delicious: Its ingredients become brown while cooking in the oven. Foods turn brown and crispy when we cook them because of two chemical reactions. The first is called <a href="https://www.scienceofcooking.com/caramelization.htm">caramelization</a>, which happens when the sugars in a food become brown. Most foods contain at least some sugar; once foods are between 230 and 320 degrees, their sugars begin to turn brown. Caramel <a href="https://www.researchgate.net/publication/221871719_Unraveling_the_Chemical_Composition_of_Caramel">is made from several thousand compounds</a>, making it one of the most complex food products. On a pizza, ingredients like onions and tomatoes become caramelized during baking, making them rich and sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing. While the meat and cheese on your pizza also get brown, this is due to a different process called the “<a href="https://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html">Maillard reaction</a>,” which is named after French chemist Louis-Camille Maillard. The Maillard reaction occurs when the amino acids in high-protein foods like cheese and pepperoni react with the sugars in those foods when heated. Pepperonis that become crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction at work. With bread, cheese and tomato sauce as its base, pizza might seem like a simple food. It isn’t. And now, the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our mouths to water. <a href="https://theconversation.com/profiles/jeffrey-miller-465603">Jeffrey Miller</a>, Associate Professor, Hospitality Management, <a href="http://theconversation.com/institutions/colorado-state-university-1267">Colorado State University</a> This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/curious-kids-why-does-pizza-taste-so-good-125618">original article</a>.

Food & Wine

How plant-based meat is stretching New Zealand’s cultural and legal boundaries

Earlier this year, the New Zealand-based pizza chain <a href="https://www.stuff.co.nz/life-style/food-wine/78790234/the-history-of-hell-pizza">Hell Pizza</a> offered a limited-edition “Burger Pizza”. Its customers weren’t told that the “meat” was plant-based. Some customers <a href="https://www.stuff.co.nz/business/113824494/hell-pizza-covertly-dishes-up-beyond-meat-burger-patties">complained</a> to the Commerce Commission, which enforces consumer law in New Zealand. Yet, <a href="https://www.stuff.co.nz/business/113867599/scorned-hell-pizza-customers-bitter-over-fake-burger-meat">others</a> did not mind – or even appreciated – the move. The Commerce Commission, however, warned that the stunt likely breached consumer protection law. Hell Pizza’s ruse should catalyse discussion around the scope and purpose of consumer law, the culture of meat consumption and the future of animal farming. Under current law, “teaching through deception” is not possible. But we argue that consumer law needs to adopt a more nuanced approach. Traditional legal approach In October, the Commerce Commission <a href="https://comcom.govt.nz/case-register/case-register-entries/the-depths-lp-ta-hell-pizza/media-releases/commission-warns-hell-pizza-over-burger-pizza">warned</a> the pizza chain that it had probably breached the <a href="http://www.legislation.govt.nz/act/public/1986/0121/latest/DLM96439.html">Fair Trading Act 1986</a>. In particular, it had likely made false or misleading representations. The Commerce Commission <a href="https://comcom.govt.nz/__data/assets/pdf_file/0034/178792/Warning-letter-to-The-Depths-LP-trading-as-Hell-Pizza-Redacted-25-September-2019.pdf">stated</a> that a “burger traditionally includes a patty of minced beef” and “medium-rare is a term associated with meat, usually beef”. As a result, the pizza chain advised it had <a href="https://comcom.govt.nz/__data/assets/pdf_file/0034/178792/Warning-letter-to-The-Depths-LP-trading-as-Hell-Pizza-Redacted-25-September-2019.pdf">no intention</a> of engaging in this kind of campaign again. Interestingly, the pizza company has recently announced that the <a href="https://www.youtube.com/watch?v=TbaEo19Oc9k">Burger Pizza is back on the menu</a>. Australia’s consumer law around misleading and deceptive conduct is notably similar to New Zealand’s. In Australia, <a href="https://www.abc.net.au/news/2019-09-15/push-to-ban-milk-meat-seafood-labels-on-plant-based-produce/11513754">debates</a> around the meaning of the terms “milk”, “seafood” and “meat” are taking place. These discussions present an opportunity to rethink some of our conventions. When is meat meat? The traditional need to protect consumers from deceptive practices is clear. That said, it is perhaps also time to nudge consumers to reconsider their preconceptions and consumption of meat. Hell Pizza said it launched its plant-based meat product out of concerns for the future of the planet. According to the company, <a href="https://hellpizza.com/wickedpedia/2019/07/03/burger-pizza-statement">80% of consumers did not have an issue with being duped</a>, and 70% would order the pizza again. There are a few good reasons to reduce the amount of meat we eat. <a href="https://www.ncbi.nlm.nih.gov/pubmed/19339402">Research shows</a> that meat consumption is putting pressure on the environment. The amount of food and water required to raise animals for consumption <a href="https://news.cornell.edu/stories/1997/08/us-could-feed-800-million-people-grain-livestock-eat">exceeds</a> the nutrient value humans get from consuming meat. Further, livestock create <a href="https://ehp.niehs.nih.gov/doi/full/10.1289/ehp.11034">waste and emissions</a> that contribute to climate change. Plant-based meat may be more environmentally friendly. It also eliminates concerns around animal rights. Additionally, it is often perceived as a <a href="https://pdfs.semanticscholar.org/cf90/d287aa226b483aed430ff4f0432081bfd3d7.pdf">healthier alternative</a>. Future foods The plant-based meat industry faces two immediate challenges. The first is taste. If meat substitutes do not taste as good as animal-based meat, people will be <a href="http://freakonomics.com/podcast/meat/">less willing to consume them</a>. The second main challenge is cost. If plant-based meat is significantly more expensive than animal-based meat, consumers may opt for the latter. The cost of plant-based meat has become affordable enough for prominent market players, such as <a href="https://www.stuff.co.nz/business/116767086/dominos-adds-plantbased-meat-to-its-pizza-menu">Dominoes Pizza</a> and <a href="https://www.stuff.co.nz/business/farming/116657991/burger-king-finds-recipe-for-success-with-its-impossible-whopper">Burger King</a>, to offer plant-based products. Hell Pizza was not the first New Zealand company to offer its consumers plant-based meat products. In another controversy, Air New Zealand offered plant-based burgers in the business cabin on selected flights. This led to some criticism, including the deputy prime minister, Winston Peters, who was acting prime minister at the time, complaining that it was a “<a href="https://www.stuff.co.nz/business/farming/105216779/air-nzs-impossible-burger-criticised-by-former-primary-industries-minister">bad look</a>” for the airline not to promote New Zealand meat. Such a response is short-sighted. Animal farming is an important industry in New Zealand, <a href="http://www.environmentguide.org.nz/activities/agriculture/">contributing significantly</a> to the economy and social fabric. Because of its importance, New Zealanders should take seriously the potential impact of plant-based meat and the consequences of this emerging market. Market disruption Some companies have already stated their aspiration to completely <a href="http://freakonomics.com/podcast/meat/">replace animals as a food production technology</a> by 2035. The meat industry is likely to use its power to protect its interests. But these interests are not the only ones that should be voiced and considered. Instead of merely criticising companies that offer meat alternatives and use innovative marketing tools to do so, we should embrace these initiatives as an opportunity to rethink some of our conventions. We need to adapt to new realities in ways that make our societies more ethical, while also encouraging consumers to be more mindful of the environment and health-related aspects of their foods. The boundaries of consumer law should reflect this. The law regulates against misleading and deceptive conduct mainly because it is purportedly bad for consumers. However, the law should adopt a more holistic approach - one that considers the motivation for the allegedly misleading behaviour. Protecting consumers from deceptive conduct is not an end in itself. Perhaps the degree and context of the misleading behaviour should be considered against other legitimate objectives. We believe that such legitimate objectives include caring for the environment, minimising animal cruelty and advancing public health. Written by Samuel Becher and Jessica C Lai. Republished with permission of <a href="https://theconversation.com/how-plant-based-meat-is-stretching-new-zealands-cultural-and-legal-boundaries-127901">The Conversation.</a>

Legal

Make this yummy summer pizza when the warm season hits

Time to prepare 5-10 mins | Serves 4 Ingredients <ul> <li style="font-weight: 400;">4 x 20cm plain pizza bases</li> <li style="font-weight: 400;">1/4 cup tomato passata</li> <li style="font-weight: 400;">200g fresh ricotta, crumbled</li> <li style="font-weight: 400;">2 bunches asparagus, woody ends removed</li> <li style="font-weight: 400;">4-5 sprigs fresh thyme</li> <li style="font-weight: 400;">1 teaspoon black peppercorns</li> </ul> Basil oil <ul> <li style="font-weight: 400;">1 bunch fresh basil, leaves and tender stems stripped off</li> <li style="font-weight: 400;">1/3 cup extra virgin olive oil</li> <li style="font-weight: 400;">Watercress, to garnish</li> </ul> Directions 1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly. 2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth. 3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately. Recipe provided by the<a href="http://asparagus.com.au/"> Australian Asparagus Council.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/summer-pizza.aspx">Wyza.com.au</a>

Food & Wine

10-minute summer pizza

A light and luscious pizza perfect for the warmer months. Ingredients <ul> <li>4 x 20cm plain pizza bases</li> <li>1/4 cup tomato passata</li> <li>200g fresh ricotta, crumbled</li> <li>2 bunches asparagus, woody ends removed</li> <li>4-5 sprigs fresh thyme</li> <li>1 teaspoon black peppercorns</li> </ul> Basil oil: <ul> <li>1 bunch fresh basil, leaves and tender stems stripped off</li> <li>1/3 cup extra virgin olive oil</li> <li>Watercress, to garnish</li> </ul> Directions 1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly. 2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth. 3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately. Recipe provided by the <a href="http://asparagus.com.au/">Australian Asparagus Council.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/summer-pizza.aspx">Wyza.com.au.</a>

Food & Wine

Pizza vs cereal: Nutritionist weighs in on the healthier breakfast option

A US dietician has suggested that eating a slice of pizza for breakfast is a healthier choice than a bowl of breakfast cereal. Chelsey Amer, US dietician, caused a stir when she said the following, according to the <a href="http://www.chicagotribune.com/dining/sns-dailymeal-1868354-healthy-eating-pizza-healthier-breakfast-cereal-20180126-story.html">Chicago Tribune</a>: “You may be surprised to find out that an average slice of pizza and a bowl of cereal with whole milk contain nearly the same amount of calories,” Amer said. “However, pizza packs a much larger protein punch, which will keep you full and boost satiety throughout the morning.” Many nutritionists were quick to refute her claims. Although many cereals are known for their high sugar content, you don’t have to make that choice for breakfast. <a href="https://www.health.com/nutrition/pizza-more-nutritious-breakfast-cereal">Health’s</a> contributing nutrition editor, Cynthia Sass, said that not all breakfast cereals have to be off limits. "A cereal made with whole grains, nuts or seeds, and fruit with organic grass-fed milk or plant-based milk is a better choice over a grease-laden pizza made with processed meat like pepperoni on a white flour crust," she says. Even though pizza sounds like a much more delicious option, you can even have leftovers for breakfast. "Even a second helping of dinner set aside from the previous night can make a healthy breakfast if it's chock full of veggies and balanced—for example, a generous portion of veggies sauteed in EVOO with herbs tossed with a lean protein, or chicken breast or lentils with a small scoop of quinoa," Sass suggests.

Food & Wine

This customer's pizza delivery note is hilarious

Ordering pizza is a relatively simple process these days, and while there might be some advantages to the click and wait system, it takes a bit of the heart and soul out of having a meal prepared for you. With these robotic exchanges becoming the norm, the hilariously precise instructions from customers in today’s story are all the funnier. Reddit user Rikardose shared of photo of the receipt for two pizzas, with a hilarious set of instructions that have since become a virial sensation. <img width="268" height="498" src="https://oversixtydev.blob.core.windows.net/media/7815947/reddit-hero.gif" alt="Reddit -hero"/> Image credit: Twitter / Rikardose “Crust a little crisper than normal. But not too crispy … if that’s not vague enough — make it like you’re taking revenge on a cheating boyfriend, BUT you still want to reconcile in the not so distant future,” the note for the order reads. “The gate is tricky, please don’t break it. And the spider on the porch is called Frank. Be nice to Frank, he guards the tomatoes.” The funny delivery has urged other pizza delivery people to share their funny stories. “Dude I used to love these sorts of deliveries. These are normally the guys that’ll toss you a five every time,” Reddit user Sanguinesce wrote. “Thirty some years ago when I delivered pizza in a small town it was even worse. Pizza delivery was in its infancy in the Southern US,” PfunkNC recalled. “I once delivered pizzas in a snowstorm and received only a grunt as my tip. I had taken longer than they had expected. Mind you, it’s the South where no one drives when it snows because nothing is plowed (sic) and very little preparation is taken.” “Deliver me a pizza, sometimes if I’m feeling generous I’ll toss a 20 to the guy because I know it’ll make his day,” user Thisguywatches said. What are your thoughts?

Technology

Parents outraged after pizza restaurant bans children

Last week, a pizza shop in Florida received extensive backlash after putting a sign outside the restaurant that said "No children". The sign, which was written in capital letters, drew the attention of community groups including a Tampa Bay Mum’s Group on Facebook. On the Facebook page, many expressed their “outrage” saying that the restaurant was a popular family dining place. However, the owner of the pizza shop, Troy Taylor, said a particular incident led him to ban children from his shop. “A lot of people couldn’t keep their kids under control,” Mr Taylor told the Tampa Bay Times. “A kid was in danger and could have seriously been hurt,” he said. “It’s a liability and safety issue. After the incident, I thought, this can’t happen again.” <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FTampaBayMomsGroup%2Fposts%2F1813397325356762&width=500" width="500" height="724" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true"></iframe> The restaurant is located on a busy street and has a patio with access to the road. Mr Taylor also said the fact that his restaurant also serves alcohol also played into his decision. Social media users have been split on whether they are for or against the ban. “This is a place that neighbourhood families rallied around. I mean, this place literally uses action figures as their order markers,” one wrote. One user asked, “How does this not fall into some type of discrimination?” However, other locals are supporting the no kids policy, writing that families can choose to go to a different pizza shop instead. “Fine by me! I don’t have to take my kids everywhere with me and there’s also plenty of other pizza places I can take them with me if I chose to." Mr Taylor acknowledged that he may lose customers over his new policy but “couldn’t live with the fact that a child might get hurt at Hampton". “We had a lot of great kids come into Hampton and we are going to miss them, but this had to be done for everyone’s wellbeing,” Mr Taylor said. What do you think of this pizza shop’s ban? Do you think it is justified? Let us know in the comments below.

Family & Pets

Julie Goodwin’s tear and share pizza scrolls

Pizza is great enough already, but these pizza scrolls take it to the next level. Easy to customise, you can alter this recipe to make it even better. Makes: 12 scrolls Ingredients: <ul> <li>3 cups plain flour</li> <li>2 teaspoons (7 g/1 sachet) dried yeast</li> <li>1½ teaspoons salt</li> <li>1¼ cups lukewarm water</li> <li>1 tablespoon olive oil</li> <li>⅓ cup tomato paste</li> <li>½ cup grated tasty cheese</li> <li>½ cup grated mozzarella cheese</li> <li>Handful of baby spinach leaves</li> <li>4 shallots (spring onions), finely sliced</li> <li>100 g shaved hot salami</li> <li>1 egg, beaten</li> </ul> Method: <ol> <li>Make the dough a few hours in advance. In a large bowl, combine the flour, yeast and salt and mix thoroughly. In a separate bowl, combine the water with the oil and pour into the dry ingredients. Mix thoroughly again. Knead in the bowl for a few minutes, until all the ingredients are combined. Cover and put in a warm place for at least an hour, or until the dough doubles in size. (If the weather is cold, we sit ours under the heat lamps in the bathroom.)</li> <li>Preheat the oven to 200°C and line a baking sheet with baking paper.</li> <li>Sprinkle some flour on the bench top and roll the pizza dough out into a rectangle about 25 x 35 cm. Lay the dough so that the long edge is aligned with the edge of the bench. Using a spoon, spread the tomato paste over the dough, right to the edges. Scatter the 2 cheeses evenly over the top. Spread the spinach and shallots over the cheese then top with the salami.</li> <li>Starting at the edge closest to you, roll the dough into a Swiss-style roll. Carefully lift onto a cutting board and slice into 12 even pieces.</li> <li>Place the slices on their side on the baking tray, just touching. Brush with egg and bake for 30 minutes or until golden brown.</li> </ol> Note: This recipe is easily varied – put your own favourite topping in the scroll as you would if making a pizza. <img width="169" height="233" src="https://oversixtydev.blob.core.windows.net/media/37888/julie-goodwin-cover_169x233.jpg" alt="Julie Goodwin Cover (1)" style="float: right;"/> Recipe courtesy of Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Food & Wine

Hungarian lángos

This deep-fried flatbread, sometimes called Hungarian pizza, is Hungary's most beloved treat, often served smeared with garlic-infused oil or butter, sour cream, grated gruyère and a good sprinkling of salt. Another delicious topping (pictured) is pesto, feta, sliced tomatoes, a sprinkling of toasted pine nuts, salt and pepper. Makes: 8 Ingredients: <ul> <li>2 teaspoons dried yeast</li> <li>250ml warm water</li> <li>300g plain flour</li> <li>½ teaspoon salt</li> <li>Oil for frying</li> </ul> Method: 1. Stir yeast into warm water and set aside about 10 minutes until starting to froth. 2. Combine flour and salt in a large bowl. Add yeast mixture and combine using a mixer with a dough hook or a wooden spoon, working the dough until it becomes smooth and elastic and pulls away from the sides of the bowl. Cover bowl with a large plastic bag or clean cloth and leave to rise in a warm place until doubled in size. 3. Turn dough out onto a floured board and gently knock back (the dough will be sticky). Divide into 8 even pieces. With floured hands, stretch the dough into rough circles about 10cm in diameter and 3mm thick around the edges (the centre will be a little thinner). 4. Heat oil in a high-sided frying pan; it should be at least 2cm deep. One at a time, carefully lower the rounds into the hot oil and cook until puffed up on top and light golden brown on the underside, about 60 seconds. Turn and cook the other side for about 30 seconds. 5. Remove to an oven tray lined with paper towels. Keep warm in the oven (100°C) until all the lángos are cooked. Enjoy while fresh and warm. Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Manja Wachsmuth/Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Tuna and olive pizza pockets

These are very portable and perfect for picnics that involve a bit of a hike. You can also make them in advance and freeze them, then they'll defrost while you're climbing up the hill or waiting to get into the cricket. Makes: 10 Ingredients: For the dough <ul> <li>1 ⅔ cups warm water</li> <li>2 teaspoons dried yeast</li> <li>1 tablespoon caster sugar</li> <li>4 ¾ cups high grade or 'strong' flour</li> <li>2 teaspoons salt</li> <li>2 tablespoons soft butter</li> </ul> For the filling <ul> <li>1 tablespoon tomato paste</li> <li>½ tin of chopped tomatoes</li> <li>1 tablespoon capers, roughly chopped</li> <li>1 ½ cups grated tasty cheese</li> <li>1 x 180g tin line-caught tuna in oil, drained</li> <li>Salt and pepper</li> </ul> To finish <ul> <li>4 tablespoon coarse dried breadcrumbs</li> <li>1 egg, lightly beaten</li> </ul> Method: <ol> <li>Make the dough first. Put half the water and the sugar in a small bowl. Stir well, then sprinkle the yeast on top. Leave it to sponge for five minutes.</li> <li>Put the flour and salt in a large bowl, then stir in the yeast mixture and the remaining water. Mix to form a soft dough, then knead in the butter. Turn out on to the bench and knead for 5-10 minutes, until the dough is springy.</li> <li>Return the dough to the bowl, cover with a damp cloth, and set aside for an hour.</li> <li>While the dough is rising, put the tomato paste, chopped tomatoes, capers, cheese, and tuna in a small bowl. Stir to combine and taste for seasoning.</li> <li>Heat the oven to 210 degrees Celsius, and line two trays with baking paper.</li> <li>Divide the dough into 10 pieces and flatten each one with your hands into a roughly circular shape. Divide the tuna and tomato mixture between each one, then fold the dough up and over the filling, pinching the ends in. Put the dough parcel on the prepared tray, seam side down. Brush each one with a little of the beaten egg, then sprinkle the breadcrumbs on top.</li> <li>Bake for 15 minutes, until golden brown and risen. Cool on a rack before packing in your picnic basket. If planning to make them ahead, wrap in foil when cool and freeze.</li> </ol> Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Ross Giblin Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/%20http:/www.oversixty.co.nz/lifestyle/food-wine/2016/12/gluten-free-pizza-with-a-cauliflower-base/">Gluten-free pizza with a cauliflower base</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/pizza-scrolls/">Pizza scrolls</a> <a href="/%20http:/www.oversixty.co.nz/lifestyle/food-wine/2016/06/pizza-risotto/">Pizza risotto</a>

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