Al dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be...
Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
Kris Jenner set to release her own kookbook... er, cookbookThe list of Kardashian tie-in merchandise has grown even longer with news that celebrity momager Kris Jenner is releasing her very own recipe collection.
Barbecued flatbread pizzas
- 1½ cups lukewarm water
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 7g sachet dried yeast
- 3 cups bread flour (see tip)
- 2 teaspoons salt
- ¼ cup cornmeal, to dust
- ½ cup tomato passata
- 500g mozzarella cheese, thinly sliced
- 250g punnet cherry tomatoes
- 100g thinly sliced proscuitto
- basil leaves, to serve
- In a jug, combine water, oil and sugar. Sprinkle yeast over. Set aside for 5 minutes until foamy. Sift flour and salt together into a large bowl.
- Pour yeast mixture into flour and mix to a soft dough. Turn out onto lightly floured surface. Knead for 10 minutes until dough is smooth and elastic.
- Place in a lightly greased bowl. Cover with plastic wrap. Set aside to prove in a warm place for 45 minutes until doubled in size.
- Preheat hooded barbecue to very hot, 220°C . Lightly dust 4 large pizza trays with cornmeal.
- Punch dough down with fist to release gas. Knead for a few minutes. Divide into 4. Press or roll each to 4mm in thickness. Transfer to trays. Press to fit.
- Rest trays on a wire rack over barbecue plate. Barbecue, covered, for 5 minutes, until golden.
- Spread bases with passata. Top with mozzarella, tomatoes and prosciutto. Barbecue, covered, for further 5- 7 minutes. Sprinkle with basil to serve.
- Bread flour and 00 flour (high-gluten flours) are both suitable. They're found in the baking section of large supermarkets.