Similarly, I’ve never really got my head around the concept of eating leftovers for lunch, quite apart from the fact that we are possessed of appetites that make leftovers a somewhat foreign concept. It seems so indulgent. At lunch time, you eat sandwiches. Maybe a bowl of soup if it’s a little chilly. Salads are also an appropriate choice.
There is one food, however, that defies categorisation for me – pizza. I will happily eat pizza for any meal and, to be honest, I think there are few finer breakfasts than a slice of cold pizza.
Note: This quantity of dough will yield twice what you need. I always find it’s easier, however, to make a full batch and not fiddle around with half-sachets of yeast. I tend to wrap the leftover dough in cling film, place it in a bag and pop it in the freezer for later use. As you will see, it uses a mixture of white and whole meal bread flour. I find that 100% whole grain crusts can be far too dense but I am open to new recipes if you’ve got a good one.
For the pizza dough:
- 1 sachet (7g) dried yeast
- 250ml – 500ml (1 – 2 cups) warm water
- 225g (2 cups) white bread flour
- 275 (2 1/2 cups) whole wheat bread flour
- 4 – 5 tablespoons extra virgin olive oil
- 1 teaspoon salt
For the toppings:
- 200g (1 cup) mascarpone
- 1 large pear
- Fresh mint, honey, flaked almonds, prosciutto, balsamic vinegar to serve
- To make the dough, dissolve the yeast in a a cup of warm water and leave to rest for 5 minutes.
- If kneading by hand, put the flours, oil and salt in a large bowl. Add the yeast and extra water if necessary to bring together the ingredients into a bowl. Turn onto a floured surface and knead for 5 – 10 minutes until the dough is smooth and elastic.
- If making the dough in a mixer, put all the ingredients in the bowl of your mixer. Use the dough hook on a low speed (I used ’2′) to mix your ingredients until you have a dough that starts creeping up the hook and is smooth. You may need to add another cup of warm water if the dough looks a bit dry.
- Place the dough in a well-oiled bowl, cover and stand in a warm place until doubled in size (this took about an hour).
- Preheat the oven to 220C/425F, place a baking tray or a pizza stone in the oven to heat up. Slice the pears fairly thin but not too thin; you don’t want them to crisp up too much.
- When the dough has risen, take it out the bowl and divide it into two. Reserve one half for later use (or freeze). Shape the remaining dough into a circle or rectangle and place it on the hot baking tray. Cover it with a healthy spread of mascarpone and arrange the pears on top. Bake for 20-25 minutes until the dough is cooked and the pears are browned.
- Remove from the oven and scatter with fresh mint, a drizzle of honey and flaked almonds if you’re going sweet or some prosciutto and balsamic vinegar if you fancy something savoury.