I woke up a few weeks ago and decided that I was going to cook something fancy. My inexistent food budget could go to hell – whatever came out of my kitchen that day would be pretty and yummy.
It all started with a pack of 6 small, scrawny tomatoes worth .69p from my local Tesco, and the fresh feta calling my name from its lonely shelf on the fridge.
This is also the start of my great love story of 2014: semolina.
Balsamic Tomatoes and Ricotta Pizza with Cheese-Filled Crust
Prep time: 30 minutes
Cooking time: 30-40 minutes
6 small or 4 medium tomatoes
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
150g of crumbled feta cheese
50g of your cheese of choice (a strong cheddar or stilton will do) chopped into small pieces
Half a teaspoon of oregano
Half a teaspoon of thyme
Half a teaspoon of rosemary
1 pizza dough (recipe below)
- Slice the tomatoes. Mix the olive oil with the balsamic vinegar and pour it over the tomatoes. Let them soak for 20 minutes, turning them over throughout to make sure the mixture soaks them evenly.
- Chop the onion in small pieces. Heat some olive oil in a pan, and cook the onions until they go soft.
- Set the pizza crust in a 9-inch mold. The dough must be an inch larger than the mold itself.
- Spread your cheddar cheese around the edge of the mold, and fold the extra dough over it. Your crust is now stuffed.
- Set the layer of onions on the dough, then set the tomato slices over them. Pour any extra olive oil and balsamic vinegar over the tomatoes.
- Sprinkle the crumbled feta cheese over the vegetables, followed by the herbs.
- Cook for 30 to 40 minutes at 200C degrees.
Prep time: 2h30
Serving: One (1) 23cm/9inch pizza
125g of flour (white bread flour will yield better results, but your dough will still be delicious with regular flour)
125g of fine semolina
1 teaspoon of salt
1/2 packet of instant dried yeast (or 3.5g)
2 tablespoons of olive oil
15cl of lukewarm water
- Pour the yeast into 5cl of water and stir until well mixed.
- Add in the olive oil and the rest of the water.
- Mix the bread flour, the semolina and the salt in a large bowl.
- Make a well in the middle of the dry mixture and pour in the water, yeast and oil mixture.
- Bring the flour in gradually from the sides into the liquid. When the mixture is homogeneous, use your flour-dusted hands to work the dough until it’s smooth and elastic.
- C0ver the bowl with a damp cloth or kitchen towel, and let it rise for two hours. Ideally the sides of your bowl should be dusted in flour or olive oil to prevent the dough from sticking to the sides.
- Your dough will double in size.