Quickto-make, easy-to-love din­ners that pack a flavour punch

Condé Nast House & Garden - - TRAVEL -



450g store-bought pizza dough,

room tem­per­a­ture*

3T plus 1/3 cup ex­tra-vir­gin

olive oil

3 gar­lic cloves, finely grated kosher salt, freshly

ground pep­per

1 large head of but­ter let­tuce,

leaves sep­a­rated and torn

113g Gor­gonzola, crum­bled (about 11/2 cups)

1/4 cup pick­led red onion 3T sliced chives

2T red-wine vine­gar

1t sugar

113g thinly sliced prosci­utto or

good-qual­ity thinly sliced ham

1. Pre­heat oven to 245°c. Place dough on a rimmed bak­ing sheet and driz­zle with 1T oil; turn to coat. stretch dough out­ward un­til it cov­ers the en­tire sheet (it should be thin). If dough springs back, let it rest a few min­utes to re­lax be­fore stretch­ing again.

2. Mix gar­lic and 2T oil in a small bowl. driz­zle over dough and spread across en­tire sur­face; sea­son. Bake dough, ro­tat­ing bak­ing sheet once, un­til golden, puffed and crisp all over, 10 to 12 min­utes. Let cool slightly

(so let­tuce won’t wilt). 3. Toss let­tuce, gor­gonzola, pick­led onion and chives in a bowl; sea­son with salt and pep­per. Whisk vine­gar and sugar in a small bowl, then, whisk­ing con­stantly, grad­u­ally stream in re­main­ing 1/3 cup oil. Pour dress­ing over salad and toss to coat. 4. ar­range salad on top of pizza crust and drape prosci­utto over. slice into squares.

roast chicken and car­rots with mus­tard and thyme

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