https://www.theguardian.com/lifeandstyle/2017/sep/09/pecorino-recipes-yotam-ottolenghi-potato-pizza-sorrel-rice-fig-blackberry-bruschetta
For the dough
200g strong white bread flour, plus a little extra for dusting
1 tsp fast-action dried yeast
1 tbsp olive oil, plus extra for greasing
Salt and black pepper
120ml lukewarm water
Put the flour and yeast in a large bowl with a tablespoon of oil and half a teaspoon of salt. Stir to combine, then pour in the water and use a spatula to bring the mixture together until combined.
Transfer the dough to a lightly oiled worktop and, with lightly oiled hands, knead for five minutes, until soft and elastic. (You may need to add a little more oil if the dough starts to stick to the surface.) Divide the dough in half and transfer both pieces to a large oven tray lined with greaseproof paper, spaced well apart. Cover with a clean and slightly damp tea towel, then leave to rise in a warm place for 40 minutes. The dough should almost double in size.
Heat the oven to its highest setting, 250C or thereabouts: you want it red hot.
Grease two large oven trays with olive oil, and lightly flour a work surface. Working with one piece of dough at a time, roll the dough into two 30cm x 20cm rectangles, then carefully transfer to each of the trays.
Spread the mascarpone mix evenly over both pizza bases, leaving a 2cm border around the edges. Sprinkle the spring onions on top, then add a layer of potatoes. Drizzle a tablespoon of oil over each pizza and bake for nine minutes (switch the pizzas around halfway through, so they both get a turn at the top of the oven), until the edges are crisp and golden. Scatter with a generous grind of pepper and serve warm.
 好似好易咁 |  1 12017/09/09, 6:31:01 晚上 |
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