Skip to main content

Mouldy old dough

It's the end of jubilee weekend.....Martha's away for the night and I was trying to use up some of the stuff in the fridge.

 I saw this recipe by Stevie Parle in the Times and I rather liked the sound of this lighter tasting spin on pizza.

Unfortunately I didn't cook my dough until it was crispy enough and I didn't roll it thin enough for my taste... next time

.... And I am definitely going to do the minced lamb version

Ingredients 

1 batch of pizza dough
8 tbsp thick Greek yogurt or labne
4 ripe, sweet tomatoes
1tsp sumac
A handful of dill, mint, thyme and parsley
A pinch of Turkish chilli or 1 fresh red chilli, finely chopped
1 tbsp good olive oil

Method

Preheat the oven to its hottest setting (230-300C/450-475F/Gas 8-9) and place a pizza stone or a flat metal tray in to get hot.

Roll the dough out into eight discs a quarter-inch thick.

Slide each disc of dough onto the stone/tray, and cook for between three and eight minutes until light brown and a little crisp.

Remove from the oven and spread with yogurt, top with sliced tomatoes, a sprinkle of salt and sumac and then the herbs, roughly chopped.

Finally, add the chilli and a drizzle of olive oil.
Labels:

Comments

luckiest1 said…
This sounds really nice. I have a lot of herbs growing in the garden so I might try this one day for a light lunch.
June 6, 2012 at 1:41 PM
Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more