John Myers
Ingredients for 4 servings:
- 300 g spelt flour
- 1 tsp sugar
- 1 tsp dry yeast
- 1 tsp salt
- Water, lukewarm
- 10 tbsp tomatoes, pureed
- 2 tbsp pizza seasoning
- 1 handful of leeks, finely chopped
- 1 handful of ham
- 1 handful of salami
- 100 g feta cheese, sliced
- 2 bulb(s)
Instructions
Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 55 minutes
…is very quick
Put the ingredients for the dough in a bowl (I don’t have any instructions for the water), add the water very slowly while kneading. It should form a ball of dough that comes away from the bowl. Then let the dough rise for a good 1.5 – 2 hours; it should double in volume. I did a thorough round of things in the fridge today; there were a few things that didn’t really add up on their own, but when put together, look! First put the passata in a pan, stir in some of the spice mix (the mix has all sorts of things in it; it was a gift from a chef friend, but it’s still her secret). I was amazed at how good it was. Then I added the chopped leek, boiled everything briefly, and then let it cool while the dough rose. In the meantime, I sliced the venison salami, sliced the ham, washed, cored, and sliced the pears, and sliced the feta cheese, which I also had leftover. Knead the risen dough again briefly and divide it in half. Roll out the dough halves on a baking sheet lined with baking paper and spread with the tomato mixture. Then spread the other ingredients on top. Place the baking sheet in the oven preheated to 220°C (top/bottom heat) and bake at 200°C (top/bottom heat) for about 15-20 minutes. Now, get out the plates, add the cutlery, and it’s gone in no time!
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