Start with leftover lamb mince (with mint, sumac, cumin, paprika, cinnamon, onion, garlic). Roll out pide base very thin from semolina bread dough in a long shape. Little bit of mozzarella on the bottom. Top with mince, parsley, cooked silverbeet, make into a boat shape. Bake at 240 degrees on pizza stone for 15-20 mins. Serve with lemon.
Also make pizza with passata, salami, olive, capisicum, sun-dried tomatoes, spinach, mozzarella and parmesan.
Result: off the scale. Better than Effies, and pizza way better than anything in Thornbury.
Preparation: quick and easy and kid-friendly, esp if mozzarella is pre-grated in freezer.
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