Kohlrabi pizza

Makes 2 large piz­zas

Country Life Every Week - - Kitchen Garden Cook -


650g 00 flour 7g dried yeast Good pinch of sea salt 40ml olive oil 300ml wa­ter (you may need

to add a lit­tle more)

10 gar­lic cloves 2 kohlrabi 12 thyme sprigs 8 rose­mary sprigs 400g moz­zarella, whole

and then sliced 150g grated Parme­san

75g pea shoots Juice of 1 lemon


To make the pizza base, com­bine the flour, yeast and salt. Stir in the olive oil, then grad­u­ally add the wa­ter to form a dough. Place it on a floured sur­face and knead for about 10 min­utes, un­til smooth. Trans­fer to a bowl, cover with a damp tea towel and leave some­where warm for about an hour, un­til dou­bled in size. Knock it back and then leave to rise again for half an hour.

Pre­heat your oven to 200˚C/400˚f/gas mark 6. Di­vide the dough in two and roll out into large cir­cles. Place them on pizza stones (if you have them) or lightly greased bak­ing sheets.

Crush the gar­lic into a good splash of olive oil and mix well, then brush the mix­ture over the pizza bases and add sea­son­ing. Peel and re­move the leaves from the kohlra­bis, then cut them into thin slices us­ing a man­dolin and ar­range th­ese on the bases.

Scat­ter over the thyme and rose­mary and dot around slices of moz­zarella. Top with the grated Parme­san and a fi­nal driz­zle of olive oil, then bake in a hot oven for 10–12 min­utes. Mean­while, lightly dress the pea shoots with olive oil and lemon juice.

When it’s ready, top the pizza with scat­tered pea shoots and serve im­me­di­ately.

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