PIZZA WITH TWO TOP­PINGS

1HR+REST­ING/PROV­ING

The Daily Telegraph - Telegraph Magazine - - Food -

MAKES 4 SMALL PIZ­ZAS

FOR THE BASE (PREP THE DOUGH IN THE MORN­ING)

– 150g type ‘00’ flour – 200g strong white bread flour, plus ex­tra for dust­ing

– 1 tsp caster sugar – 4g fast-ac­tion dried yeast

– olive oil, for oil­ing the dough

FOR THE POTATO, GAR­LIC AND ROSE­MARY BIANCO – 10-12 baby pota­toes, finely sliced

– 1 gar­lic clove, crushed – 4 tbsp crème fraîche – ex­tra-vir­gin olive oil, for driz­zling

– leaves from 4 sprigs thyme

– leaves from 4 sprigs rose­mary

FOR THE TOMATO, SALAMI AND PICK­LED GREEN CHILLI

– 1 gar­lic clove

– 200ml tomato pas­sata – 1 ball of moz­zarella – 10 pieces of salami – 2 tbsp pick­led green chill­ies, sliced

– ½ red onion, finely sliced

Mix to­gether the flours, 6g salt, the sugar and yeast in a large bowl. Make a well in the mid­dle and pour in 245-250ml luke­warm wa­ter, then use a but­ter knife to com­bine it into the flours, bring­ing it to­gether into a sticky dough. Leave to rest in the bowl for 30 min­utes.

Once rested, oil your hands and scoop un­der the side of the dough in the bowl, lift­ing it up and stretch­ing it over into the mid­dle. Re­peat this all the way around the dough, 15-20 times, shap­ing it into a ball. Oil the sur­face of the dough, cover with cling film and re­frig­er­ate for 4-6 hours.

When you’re ready, knock back the dough in the bowl and di­vide it into four. Line a tray with bak­ing pa­per and scat­ter flour over the sur­face.

One at a time, gen­tly roll each dough por­tion on a floured work­top into a ball. Lift on to the lined tray and dust with more flour, then re­peat with the rest of the dough. Leave to prove for 30 min­utes to an hour, or un­til puffed and vis­i­bly larger in size. Mean­while, get your top­pings ready. For the potato pizza, pat the potato slices dry with a clean tea towel. Mix the gar­lic with the crème fraîche. Toss the pota­toes with a lit­tle oil, the thyme and rose­mary, and sea­son.

For the salami pizza, grate the gar­lic into the pas­sata and sea­son. Tear up the moz­zarella.

Heat the oven to its high­est set­ting. Place two large bak­ing trays in the oven and al­low to heat up. Scat­ter four sheets of foil big enough to hold each pizza with flour. Flat­ten each dough ball, us­ing your fin­gers to spread them out into a cir­cle.

Place each base on the foil. For the potato pizza, spread the crème fraîche over the base and top with the potato slices, driz­zling over any herb oil from the bowl. For the salami, spread the pas­sata on the base, then top with salami, moz­zarella, chill­ies and red onion. Driz­zle with oil.

Slide the foil on to the pre­heated trays and bake for 12-15 min­utes, or un­til golden and the top­pings are cooked. Sea­son.

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