Friday - - Recipe Cards -

Prep time 45 mins Cook­ing time 15 mins Makes 4 4 tsp fresh yeast 1 tsp sugar 400g flour, plus ex­tra 6-7 tbsp olive oil 1 tsp sea salt 2 hand­fuls basil leaves 2 tbsp pine nuts 2 moz­zarella balls, 125g each, drained and sliced 4-5 green toma­toes, sliced 60g Parme­san, grated Stir the yeast with sugar and 175ml luke­warm wa­ter un­til it dis­solves. Add flour, 2 tbsp oil and salt and knead to form a smooth dough, vary­ing the amount of flour, if nec­es­sary. Cover and leave in a warm place for about 30 min­utes to rise. Pre­heat the oven to 220°C and put in a bak­ing tray in to warm. Blend basil to a fine purée with the pine nuts and re­main­ing oil. Sea­son to taste with salt and ground black pep­per. Knead the dough again on a floured sur­face, di­vide into four por­tions and roll each out into a thin cir­cle. Place on grease-proof pa­per and top with moz­zarella, leav­ing a nar­row edge. Now place toma­toes on top, sprin­kle with Parme­san and driz­zle with basil purée. Trans­fer the piz­zas, still on pa­per, to the bak­ing tray and bake for 15 min­utes or un­til golden brown. Re­move from the tray and serve hot with flavour­ing such as chilli flakes or dried oregano.

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