Salami & fennel pizza with burrata
Ready in 40 minutes plus proving time | Makes 4
400g canned whole tomatoes, drained 2 anchovy fillets 2 whole garlic cloves, plus 1 extra, thinly sliced 140ml extra virgin olive oil, plus extra for drizzling 1 long red chilli, thinly sliced 12 thin slices hot sopressa salami, torn 12 thin slices mild sopressa salami, torn 2 baby fennel bulbs, thinly sliced on a mandoline, fronds reserved and chopped, to serve 80g pecorino, finely grated 4 burrata (cream-filled mozzarella balls)
2 Tbsp olive oil 8g (1 sachet) active dried yeast 1 tsp caster sugar 1/2 tsp salt 350ml lukewarm water 450g pizza flour (fine flour with ‘00’ on packet)
1 For dough, combine olive oil, yeast, sugar, salt and water in a bowl and set aside until foamy on top (2-3 minutes). Gradually add flour, mix until a rough dough forms, then knead on a floured surface until smooth (6-8 minutes). Place in a lightly oiled bowl, cover with a tea towel and stand in a warm place until doubled in size (1-1½ hours). Knock back dough, knead lightly, then return to bowl, cover and set aside again until doubled in size (45 minutes-1 hour). Halfway through this time, preheat oven to 250°C and place 2 oven trays in oven to heat.
2 Meanwhile process tomato, anchovies, whole garlic cloves and 50ml oil in a food processor until smooth. Season to taste and set aside.
3 Combine sliced garlic, chilli, and remaining oil in a small saucepan and heat over low heat until fragrant (2-3 minutes). Set aside.
4 Divide dough into 4, then form each into a 30cm round with the palms of your hands or a rolling pin and place on separate pieces of baking paper. Thinly spread with tomato mixture, top with both salamis, fennel and pecorino, and drizzle with a little oil. Bake pizzas, still on baking paper, in batches on heated trays, swapping trays halfway through cooking, until browned at edges and cooked through (6-8 minutes). Top each with a burrata, sprinkle with fennel fronds, drizzle with chilli oil to taste, season to taste and serve.
Ready in 1 hour 5 minutes plus resting time | Makes 4
2 cups plain flour 1/2 cup wholemeal flour ¼ tsp baking powder 1 tsp salt 250ml water Ghee (or oil), for frying Lime wedges and thinly sliced green chilli, to serve
SPICED POTATO FILLING
500g baby potatoes, coarsely chopped 2 Tbsp ghee (or use oil) 1/2 onion, thinly sliced 1 Tbsp finely grated ginger 1 long green chilli, thinly sliced 1 clove garlic, finely chopped 1 tsp cumin seeds 2 Tbsp coarsely chopped coriander 1 tsp garam masala
1 For filling, cover potatoes with plenty of cold, salted water in a large saucepan, bring to the boil and cook until tender (12-15 minutes). Drain well and coarsely mash. Melt ghee in a frying pan over medium-high heat, add onion and fry, stirring occasionally, until caramelised (6-8 minutes). Remove from heat, stir in ginger, chilli, garlic and cumin seeds, add to potato, then stir in coriander and garam masala. Season to taste.
2 Combine flours and baking powder in a bowl with the salt, make a well in the centre, add the water and mix to form a rough dough. Turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Stand at room temperature to rest for 15 minutes, then divide into 4 equal pieces.
3 Preheat oven to 150°C. Roll a piece of dough into an 18cm-diameter round. Form a quarter of the potato filling into a loose patty and place in the centre of the dough. Fold dough over the filling to form a pouch and pinch edges to seal. Flatten slightly with the palm of your hand, turn seam-side down and roll out into a 1.5cm-thick round. Repeat with remaining dough and filling.
4 Heat 1 Tbsp ghee in a frying pan over medium heat and fry parathas one at a time until golden brown (1-2 minutes on each side). Keep warm on a wire rack in the oven while' you cook the remaining ones. Serve hot with lime wedges and green chilli.
Ligurian cheese focaccia
Ready in 40 minutes plus resting time | Makes 2
400g high grade flour 100ml olive oil, plus extra for greasing and drizzling 200ml water 500g stracchino, broken into rough 2cm pieces (see note)
1 Place half the flour in a bowl with a good pinch of salt. Add oil and water, mix until smooth, then gradually add remaining flour, a little at a time, mixing to form a soft dough. Turn out onto a lightly floured surface, knead until smooth and elastic (4-5 minutes), then wrap in plastic wrap and stand at room temperature for 2-3 hours to rest.
2 Preheat oven to 250°C. Divide dough into 4 equal pieces and roll each into a ball. Roll out a ball of dough into a 30cm round, then pull and stretch it with your hands until paper thin. Place on a lightly oiled oven tray, scatter with half the cheese and season to taste. Repeat rolling and stretching with another ball of dough and place over the cheese. Pinch and crimp edges to seal, pierce holes in the top and drizzle with oil. Season with salt and bake until crisp and golden brown (7-9 minutes). Keep warm while you repeat with remaining dough and cheese. Serve hot.
> Stracchino is an Italian fresh cheese available from specialist deli shops such as Farro Fresh; if unavailable, substitute with torn buffalo mozzarella.