Porcini Flatbread Pizza
Porcini flavoured flatbread dough! Yes this is happening.Since we haven’t the slightest knowledge to making dough, we sourced out a recipe.’The New Rules’ by Milk Street has a great flatbread pizza dough recipe that we tweaked by adding Big Cove Foods spices, and a bit more flour because our dough turned out a bit too wet. If you haven’t welcomed this cookbook into your home yet … you should! Their techniques and flavour profiles are very inspiring. We topped our pizza with simple ingredients: tomato paste for sauce, black olives, gouda cheese and smoked ham that we had still frozen from that time we cooked a large ham for 8 people and still had it coming out our eye balls.
- 250 g bread flour
- 1 ½ tsp instant yeast
- 1 tsp kosher salt
- 1 tbsp Big Cove Foods ‘Porcini BBQ Genie’ spice blend
- ¾ cup whole milk yogurt
- 1 tbsp honey
In a food processor, combine flour, yeast, salt and ‘Porcini BBQ Genie’ and process until combined, 5 seconds. Add yogurt, honey and 1/4 cup water. Process until the mixture forms a ball, about 30 seconds. It should be tacky to touch and slightly sticking to sides. Feel out your dough: if it’s too wet, add a little bit of flour at a time. If too dry, add a splash of water a little bit at a time.
Remove the dough to a lightly floured surface and knead a few times. Split the dough in half and roll each half into a ball. Keeping at least 6″ distance, place the 2 balls on the table and cover with plastic wrap. Let rise for 1 – 1.5 hours, until doubled in size.
Was recommended to heat a pizza stone in the oven at 500 F for an hour before cooking – we do not have a pizza stone, nor anything to slide the pizza off of and onto the very hot pizza stone. Our variation, that worked well but I am sure not as fabulous as a pizza stone, is to just make it on a baking sheet and place in oven.
Gently stretch each ball on lightly floured counter into an oval shape, about 6″ wide and 12″ long. Place on baking sheet and add your toppings. Bake roughly 9-11 minutes.
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