Straight from the mouths of the Food Masters…
Thought flatbread couldn’t fit into your healthy eating regimen? Try this wholesome seasonal recipe…
What You Need
Pizza dough (adapted from Jim Lahey’s No Knead Pizza Dough recipe in Bon Appetit):
250g white bread flour plus more for shaping
250g wholewheat flour
2 tsp fine sea salt
¼ tsp active dry yeast
1 ½ cups water
Roasted garlic paste:
1 head roasted garlic
2 tbsp extra-virgin olive oil
Pinch of salt and pepper
1 small bunch broccolini
1 small lemon
2 tbsp shallot, finely chopped
100g soft goat’s cheese
¼ cup freshly grated Parmesan
Extra-virgin olive oil, for drizzling
Sea salt and pepper, for topping
1/ Add flour, salt and yeast to a bowl. Gradually add water while stirring with a wooden spoon until well combined.
2/ Mix the dough with your hands and make a rough ball. Place in a large, clean bowl, cover with clingfilm and leave to rise at room temperature (about 22°C) for 18 hours or until it has doubled in size and the surface is covered in small bubbles.
3/ Working on a floured surface, shape the dough into a rectangle. Fold each corner into the centre, turn seam-side down and shape into a ball. Dust with flour, cover with a damp tea towel and leave to rest for one hour or until soft and pliable.
4/ To make the roasted garlic paste, put the olive oil, salt and pepper in a bowl. Squeeze the roasted garlic
into the oil and mush with a fork to create a paste. This could be done in a blender.
5/ While the dough is resting for the last hour, preheat the oven to 230°C.
6/ Steam the broccolini for one and a half minutes. Move to a colander and rinse with cold water. Chop roughly and set aside.
7/ Cut the lemon into thin slices. Remove seeds.
8/ Place the pizza dough on
a floured surface and shape or roll into a 33cm round.
9/ Sprinkle flour on a baking sheet and transfer the dough to the baking sheet.
10/ Evenly spread the garlic paste, broccolini, shallots, goat’s cheese, lemon slices and Parmesan over the dough. Drizzle with olive oil, sprinkle with salt and pepper and place in the oven on the middle rack.
11/ Bake for 13 to 15 minutes until brown spots start to show on top.
12/ Remove from the oven, slice and enjoy warm. If you feel you went too easy on the cheese, sprinkle with a bit more Parmesan.
Makes 1 x 33cm pizza. Serves two as a first course and four as a starter.
Per pizza: 10 450kJ, 64g fat (23g sat), 5 480mg sodium, 395g carbs, 37g fibre, 12g sugars, 100g protein
Recipe from Sara Forte of Sprouted Kitchen: SproutedKitchen.com