TIME TO READ: 3m 45s
The photography in Katie Davie’s debut book, What Katie Ate is enough to get you salivating. And it’s no surprise really, a freelance photographer who regularly contributes to Delicious Magazine, she knows her stuff. After years of art directing, travelling and shooting Katie has complied over 100 simple and elegant recipes with the most mouth watering accompanying images. I want to make and eat all of them. Seriously. So why not start tonight with her Salsa Verde, Semi Dried Tomato and Labna Pizza…
WHAT YOU’LL NEED
- 12/3 cups (250 g) ‘00’ flour
- small pinch caster sugar
- small pinch salt
- 30 ml olive oil
- 11/4 teaspoons instant dried yeast
- 3 tablespoons labna
- 3 tablespoons drained semi-dried tomatoes
- pinch dried chilli flakes
- 1/2 cup (125 ml) extra virgin olive oil mint and basil leaves, to garnish
- freshly ground black pepper
- 2 cloves garlic, chopped
- 3 tablespoons salted capers, rinsed
- 3 tablespoons baby gherkins (cornichons)
- 1 long green chilli, seeds removed, thinly sliced
- large handful each flat-leaf parsley leaves, basil leaves and mint leaves
- 2 white anchovies (optional)
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1/2 cup (125 ml) olive oil
- ¼ cup (40g) pine nuts
Makes 2 x 28 cm pizzas
To make the pizza base, sift the flour into a large mixing bowl. Make a well in the centre and add the remaining ingredients, along with 1/2 cup (125 ml) water. Whisk them together gently with a spoon or a fork, gradually incorporating the flour. Using clean hands, bring the mixture together to form a dough, then transfer to a well-floured worktop.Knead firmly for 5 minutes, stretching the dough as you go. Place the dough back in the bowl, cover with a clean, damp tea towel and leave in a warm place to rise for 1 hour or until doubled in size.
Turn the dough out onto a floured worktop and cut in half, then roll each piece into a round about 28 cm in diameter (this dough is super-elastic and generally very easy to work with, so it makes an incredibly thin pizza base). Transfer the bases to oiled trays or pizza stones.
Preheat the oven to 200C fan-fored. To make the salsa verde, place all the ingredients in a food processor and whizz to a thick, creamy paste, then spread a tablespoon or two over each pizza base. Tear the labna into small pieces and dot over the bases, followed by the semi-dried tomatoes and chilli flakes. Cook in the oven for 15–20 minutes until the pizza base is cooked through and crispy.
While the pizza is cooking, stir the 1/2 cup (125 ml) extra virgin olive oil into the remaining salsa verde to make it more pourable. Remove the pizzas from the oven, scatter with the mint and basil leaves and season with black pepper. Drizzle over the remaining salsa verde and serve immediately.