PISSALADIÈRE

Friday - - Recipe Cards -

Prep time 1 hour 20 mins Bak­ing time 20-25 mins Makes 1 large rec­tan­gu­lar pizza DOUGH 250g flour 1 tsp sugar 10g in­stant yeast 125ml luke­warm wa­ter 4 tbsp olive oil, plus ex­tra TOP­PING 1 small onion, chopped 2 garlic cloves, chopped 8 cour­gettes, sliced 2 red toma­toes, sliced 200g cherry toma­toes, halved Fresh thyme, a hand­ful 50g bot­tled an­chovy fil­lets 125g grated Parme­san 1 To pre­pare the dough, mix to­gether flour, sugar, yeast and salt in a mix­ing bowl. Add wa­ter and olive oil. Mix to com­bine, then knead for about 10 mins or un­til smooth and elas­tic. Brush some olive oil on the inside of the bowl and place dough in it. Cover with a cloth and al­low to rise un­til it dou­bles in size. 2 Pre­heat the oven to 220°C. Knead the dough on a floured sur­face then roll out into a 30 x 25cm rec­tan­gle. Place it on a bak­ing sheet and brush some olive oil over the top. 3 Ar­range onion, garlic, cour­gettes, tomato slices and cherry toma­toes on the dough. Sea­son with salt, pep­per and thyme. Sprin­kle an­chovy fil­lets and cheese over the top and bake for 20-25 mins or un­til golden brown and crispy. Slice and serve.

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