A Year In Redwood

I have been promising to add this recipe to the blog for ages! And today seems like it might be a good day to do so!

What better way to use up some left over turkey or ham than on a pizza! 🙂

Once you’ve made the dough – the next step is left to your imagination!  This recipe is from Darina Allen’s  Ballymaloe Cookery course – she uses strong white flour but we use Spelt flour instead.

Ingredients:

• 700 g/1 lb spelt flour
• 1/2 teasp salt
• 10 g/1/2 oz sugar
• 50 g/2 oz butter
• 1 packet fast-acting yeast or 1.5 teasp yeast
• 2 – 4 tablesp olive oil
• 350 – 400 ml (12 – 14 fl oz) lukewarm water.

Method:

Sieve the flour and add the salt and sugar.  Rub in the butter and yeast.  Mix thoroughly.

Make a well in the centre – add the oil and most of the water.  Mix to a loose dough. (If necessary you can add more water or flour).

Turn the dough out onto a floured surface, cover and leave to ‘relax’ for 5 minutes or so.

Knead the dough for 10 minutes until smooth and springy.  (If you are using a food mixer, this will only take about 5 minutes).

Divide the mixture into 8 balls.  Lightly brush with olive oil.

You can use immediately by rolling out on a well floured surface – or you can wrap each ball in some cling film, freeze and have them ready to use whenever the mood for a pizza comes upon you!

For toppings check out this Tomato Sauce add a bit of left over ham and a sprinking of cheese, or another favourite here is extremely finely (using a mandolin) sliced turnip with a sprinkling of nutmeg.

Go on try it, you will enjoy it!