EAT YOUR VEG
The hottest buzzword in the city right now is ‘vegetable-forward’ – menus showcasing the humble veg as the hero. Semilla is by no means vegetarian, but celebrates vegetables in all their tasty glory with protein playing the part of sidekick. An intimate space with communal-ish counter dining, these guys are knocking it out of the park with elegant, clever, pretty food in a tasting-menu format. semillabk.com
Place the salt, yeast, oil and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour in the bowl of an electric mixer with a dough hook attached. Add the yeast mixture and beat for 6 minutes or until smooth and elastic. Place the dough in a lightly greased large bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 240°C (475°F). Place 2 x 30cm round pizza trays in the oven for 5–10 minutes. Divide the dough into 2 balls and roll out each on a lightly floured sheet of non-stick baking paper to a 30cm round. Top each pizza with the mascarpone, fior di latte, fontina and pecorino. Remove the hot trays from the oven and slide the pizzas onto the trays. Cook for 12–15 minutes or until golden and bubbling. Drizzle with the honey and sprinkle with pepper to serve. Makes 2. +
00 flour is a superfine flour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets. ++ Fior di latte is a soft mozzarella from cheese shops and delicatessens.