.
.
I tried out my new copper chef pan which
apparently has abilities to be used to bake, stew, steam grill, deep fry and
roast.
If you don’t have one use a 30cm diameter
baking tray.
Proving of the dough can be done the day
before up to the point below –
‘TO PROVE THE DOUGH’ by leaving in a switched
off oven overnight and all then required is to gently press back the dough then
prepare and assemble the topping for baking.
Sift 500g strong white flour into a bowl.
Stir in 2 tsp easy bake yeast.
Make a well in the centre and add 3 tbsp
extra virgin rapeseed oil (or olive oil, I just prefer the raspeseed).
Add
300ml warm water and a pinch of salt. Mix to a soft dough with a wooden spoon.
Turn out on to an oiled work surface and
knead for 8-10 minutes until smooth and elastic.
Or pop it into a mixer with
dough attachment for the same amount of time.
Place the dough onto a lightly oiled 30cm
diameter baking tray
TO PROVE THE DOUGH:
Leave for 1 hr in a warm place to double in
size.
After the timing use your fist to lightly
punch back the dough and use a knuckle to make 9 indents evenly spaced. Cover
the dough with oiled clingfilm and leave for another 30 minutes.
Prepare and assemble on the ready to cook
dough:
Leave 1 green olive intact and slice 4
others in half, put the whole one in the middle indent and one half in each of
the remaining indents.
Freshly grind some black pepper onto the
dough and a sprinkling of dried rosemary
(small sprigs of fresh rosemary can
also be randomly used).
Spread the following ingredients on top:
Half a large tomato then remove and discard
the seeds. Slice the tomato into thin strips.
On eighth orange bell pepper thinly sliced
Longways thin slice a chestnut mushroom
Longways thin slice one quarter of an onion
Longways halve 2 baby sweetcorn
Using large grate area grate 4oz mozzarella
cheese.
Bake 200C / 180 fan / Gas 6 for 30 minutes
or
until golden and the base sounds hollow when tapped. Serve warm or cold.
/
/
Favourites:
.
Steamed sweet potato and dill crab cakes
.
(Chicken) Meatloaf
Scallops, chorizo with white kidney beans
Pork and chorizo bake
Tandoori chicken with roast veg and chickpeas
.
.
Latest February recipe:Turkey Shepherd’s pie with a kick
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