Entries tagged strong white bread flour

May 9th, 2013

Zucchini, goats cheese and garlic pizza

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I used a hard dutch goat cheese for this pizza (because that’s what we had), and I experimented with using the flatbread dough recipe for the base. It was pretty good, mostly because of the toppings—loads of crushed garlic, cheese, and thinly sliced zucchini. The base was a little on the crispy side for my liking.

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April 27th, 2013

Flatbread

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From the recipe in the Moro cookbook. The dough takes about an hour, they cook in around 5 minutes, and are much better than shop-bought flatbread.

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