Whether it’s not having the time, ingredients or even the inclination to ponder over a proving pizza dough, sometimes we are all in need of a quick fix. Alternative pizza doughs offer a range of benefits, from helping you to pack in your five-a-day to aiding the midweek madness of school-night suppers. Try this alternative flatbread idea…
MAKES 6
FLATBREADS
- 1 tsp instant dried yeast
- 150ml lukewarm water
- 100g fine polenta
- 200g strong bread flour, plus extra for dusting
- 1 tsp sea salt
- 2 tsp extra virgin olive oil, plus extra for greasing and to serve
- 2 tbsp plain yogurt
TO SERVE
- Tomato Salsa
- 250g mozzarella cheese, patted dry and torn into pieces
- 6 handfuls of rocket leaves
- 4 tbsp Dukkah
- Mix the yeast with a little of the water and leave until slightly frothy. Mix together the polenta, flour and salt in a large mixing bowl and make a well in the middle. Pour in the yeasted water, the remaining water, the olive oil and yogurt, then gradually draw the dry ingredients into the wet using a fork and then your fingers to make a ball of dough.
- Knead on a lightly floured work surface for 10 mins until smooth and elastic. Put the dough into a lightly oiled mixing bowl, cover with cling film and leave in a warm place to rise for 1.5 hours or until doubled in size.
- Tip the dough out onto a lightly floured work surface and divide into 6 balls, then roll into large, thin rounds. Heat a large non-stick frying pan until hot, brush with oil and cook the flatbreads, one at a time, for 2–3 mins on each side until slightly golden and cooked through. Cover with a cloth or foil to keep warm while you cook all the flatbreads.
- To serve, top each warm flatbread with salsa, mozzarella, rocket and dukkah and finish with a drizzle of olive oil.
Create a children’s pizza party with fresh and healthy toppings – with Katy Hofstede-Smith
Recipe from The Part-Time Vegetarian by Nicola Graimes, published by Nourish Books