KUMARA, ROSE­MARY & ANCHOVY SLICE

The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -

If pre­ferred, you could use pota­toes in­stead of kumara for this pizza-style pie and, if you re­ally love an­chovies, you could add some whole ones to the top­ping.

Base:

2 cups (270g) high-grade flour 2 tea­spoons in­stant yeast 1 tea­spoon salt 1½ ta­ble­spoons olive oil ¾ cup luke­warm wa­ter 1 ta­ble­spoon fine po­lenta

Top­ping:

1-2 large orange kumara, peeled and thinly sliced 5-6 anchovy fil­lets, drained 4 ta­ble­spoons olive oil ½ cup black olives, pit­ted and halved 1 ta­ble­spoon fresh rose­mary, chopped Ground black pep­per ½ cup freshly grated parme­san

Base: Com­bine flour, yeast and salt in a large bowl. Add oil and wa­ter and mix to a stiff dough. Knead on a floured board for 5-8 min­utes un­til dough is elas­tic. Form into a ball, place in a cov­ered bowl and al­low to rise in a warm place for about 1 hour. Punch

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