EAT YOUR VEG

donna hay - - TRAVEL -

The hottest buzz­word in the city right now is ‘veg­etable-for­ward’ – menus show­cas­ing the hum­ble veg as the hero. Semilla is by no means veg­e­tar­ian, but cel­e­brates veg­eta­bles in all their tasty glory with pro­tein play­ing the part of side­kick. An in­ti­mate space with com­mu­nal-ish counter din­ing, th­ese guys are knock­ing it out of the park with el­e­gant, clever, pretty food in a tast­ing-menu for­mat. semil­l­abk.com

Place the salt, yeast, oil and wa­ter in a bowl and mix to com­bine. Set aside in a warm place for 5 min­utes or un­til bub­bles ap­pear on the sur­face. Place the flour in the bowl of an elec­tric mixer with a dough hook at­tached. Add the yeast mix­ture and beat for 6 min­utes or un­til smooth and elas­tic. Place the dough in a lightly greased large bowl, cover with plas­tic wrap and set aside in a warm place for 1 hour or un­til dou­bled in size.

Pre­heat oven to 240°C (475°F). Place 2 x 30cm round pizza trays in the oven for 5–10 min­utes. Di­vide the dough into 2 balls and roll out each on a lightly floured sheet of non-stick bak­ing pa­per to a 30cm round. Top each pizza with the mas­car­pone, fior di latte, fontina and pecorino. Re­move the hot trays from the oven and slide the piz­zas onto the trays. Cook for 12–15 min­utes or un­til golden and bub­bling. Driz­zle with the honey and sprin­kle with pep­per to serve. Makes 2. +

00 flour is a su­perfine flour that makes for soft and stretchy dough. It’s avail­able from the bak­ing aisle of most su­per­mar­kets. ++ Fior di latte is a soft moz­zarella from cheese shops and del­i­catessens.

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