Pizza is always a favourite in this household. Usually a weekly occurrence as without it everyone gets a little toey, and I try and keep the peace. I wanted something different though, I wanted to stray into unchartered waters. I wanted a different sensation when I chomped down on the weekly favourite. Find it I did. My mouth was happy. My taste buds were saying oh yeaaahh. My brain was saying why the hell didn’t you stray before hand?
My new favourite pizza topping. A little Middle Eastern inspired, and making use of the Labneh.
3 tsp dried yeast
1 tsp sugar
mix together with 200 mls luke warm water- leave until froths (approx 20 mins)
600gms cups strong flour
1 tsp salt
Mix together in a bowl and slowly add the yeast liquid, mixing as you go. Add
4 tbs olive oil
When combined, knead for approx 10 minutes until, dough is elastic. Leave for 1 hour or until dough has double in size.
Light knead again, and divide into 8 balls. Flatten, and dough is ready to be rolled out, or if you are feeling extra lazy- hand stretch it. (Rustic is good.) If there is too much dough, simply roll balls and freeze until next time.
Cook up good size bunch of english spinach, squeeze out excess liquid and leave. Once you have flattened the dough, spread a really small amount of mozzerella, scatter cooked spinach, and add some finely chopped garlic. Scatter pinenuts, dust with a little cumin and cook in oven at 220C until golden. Add dollops of Labneh, and drizzle with olive oil.
Eat with GUSTO.
The Monkeys were not going to go for the spinach on their pizzas though, so a Monkey friendly one was made as well. Utter silence, except for …”mmm, slurp, mmm…” Easy small kid dinner. (Tomatoes, salami, mozzerella, they don’t want excitement when it comes to their Monkey pizzas.)