Friday - - Recipe Cards -

Prep time 1 hour Bak­ing time 10 mins Makes two 75cm piz­zas DOUGH 50g white bread flour 2 tsp in­stant yeast 1 tsp sugar 300ml warm wa­ter 2 tbsp olive oil TOP­PING 300g small pota­toes, thinly sliced 3 tbsp olive oil, plus ex­tra 2 tbsp chopped fresh thyme leaves 200g spring onions, halved 3 tbsp red grape vine­gar 150g turkey ham, cut into thin strips 1 For the dough, mix flour, yeast, sugar, salt and black pep­per in a mix­ing bowl. Make a hol­low in the cen­tre and add warm wa­ter and olive oil. Mix us­ing your hands un­til it comes to­gether to form a dough, adding more wa­ter if needed. 2 Place the dough on a floured sur­face and knead un­til elas­tic. Let the dough stand in a warm place to rise, about 1 hour. 3 Mean­while, to pre­pare the top­ping, pre­heat the oven to 220°C. Mix pota­toes, a driz­zle of olive oil and thyme. Sea­son with salt and pep­per. Spread the pota­toes on a bak­ing sheet and roast for 10-15 mins or un­til brown. 4 In a pan, heat 3 tbsp olive oil over medium heat, add spring onion and sauté un­til soft. Sea­son with salt and add vine­gar. Bring to a gen­tle sim­mer and take it off the heat. 5 Knead the dough, halve it and roll each half out on a floured sur­face as thin as pos­si­ble. Sprin­kle over the spring onion, then the pota­toes and fi­nally turkey ham strips. Driz­zle some olive oil over and bake for 10 mins or un­til the dough is crisp and golden brown.

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