Purslane Pizza Recipe
Serving : 6 Servings
Ingredients
For the crust:
- 2 cups flour,
- 3/4 -1 cup water,
- 2 teaspoons rapid rise yeast,
- 2 teaspoons salt,
- 2 teaspoons sugar,
- 1 tablespoon olive oil.
Topping;
- 2 small bunches of purslane,
- 1 crumbled feta cheese,
- 1,5 cups grated cheddar cheese,
- 3 tablespoons vegetable oil,
- 1 tablespoon olive oil.
Preparation
- Mix together flour, sugar, salt and yeast in a large bowl,
- Make a cavity in the center and add the olive oil,
- Now start adding the water slowly while mixing with your hands (you may not need all of it), then knead until you get a non-sticky dough,
- Cover the dough with kitchen towel and let it rest for 40 mins somewhere warm,
- In the meantime, finely chop the purslane and sauté in 3 tablespoons of vegetable oil until it absorbs all the water it initially releases,
- Let it cool down and stir in both types of cheese,
- Roll the risen dough out on a floured surface into a 25 cm circle,
- Place the dough on a greased baking sheet lined with parchment,
- Brush the dough with 1 tablespoon of olive oil,
- Place the purslane mixture evenly on top leaving 1/2 cm gap from the sides,
- Bake at 190 degrees celsius preheated oven,
- Bake until the cheeses melt and start turning golden brown.
Bon appétit...
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