So on to a recipe. We made her middle-eastern style pizza, and very tasty it was too. The dough is not what I'd call conventional pizza dough, it was rather dense and quite salty, but it carried the spiced meaty filling well, and added a further depth of flavour. The result is a fragrant, spicy Bolognese-via-Morocco sort of affair, which would probably be equally delicious on top of buttered spaghetti or tagliatelle.
We hardly adapted this recipe at all, apart from using fresh mint instead of dried mint, and adding about half a teaspoonful of hot chilli powder to give it an extra kick.
Pizza In The Middle Eastern Manner
Serves 5-6 as a starter, or 2-3 as a main course (with a crunchy salad on the side)
For the dough:
5g dried yeast
Approx 10 tbsps whole milk
250g strong white bread flour
2 tsps salt
1 whole egg
2 tbsps olive oil
For the filling:
1 onion, diced
1 tbsp olive oil
200g minced lamb (we used leftovers from a joint blitzed in the MagiMix)
2 cloves of garlic
4 large pinches of salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp hot chilli powder
2 heaped tsps cumin
2 tsps black pepper
250g chopped tomatoes
1 tsp sugar
Small handful of shredded mint
- First, make the dough. Mix the yeast together with the milk.
- Warm the flour and salt in a large mixing bowl in the oven for a few minutes, then add the yeast mixture, the egg and the olive oil.
- Mix well, using your hands pretty much straightaway, until the dough is elastic and smooth.
- Make the dough into a ball, sprinkle it with a little more flour, place it in a covered bowl and leave it somewhere warm for 90 minutes until the dough has risen and feels puffy.
- Meanwhile, heat the olive oil in a frying pan and fry off the onion until translucent.
- Add the meat and turn the heat up until it starts to brown, then add the crushed garlic cloves, salt and spices.
- Add the tomatoes and put a lid on the pan. Turn the heat down and let it simmer for about 15 minutes until the mixture has darkened and thickened.