Recipe: Quite simply pizza
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.SERVING pizza to a picky Italian might have constituted insanity, but I had fresh yeast, flour, fresh oregano and tinned plum tomatoes. The result was simple, delicious and cheap (about pounds 2.50 to feed three). This inspired our new series on pizza recipes. The first is from Gillian Jones of St Ives, Cornwall, who found it in Cuisine Nicoise by Jacques Medecin (Papermac, pounds 7.95). She will receive a bottle of 1986 Chianti Classico Felsina Berardenga from Winecellars in London.
Fresh yeast equivalents are usually given on dried packet yeasts. However, dried yeast sometimes gives a beer-scummy flavour. Check that fresh yeast is a light colour with no dark slimy coating.
Pissaladiere
Serves 6-8
Ingredients Base: 1/2 oz/15g fresh yeast
4tbs milk
1/2 lb/250g plain white flour
2tsp salt
2 eggs
4tbs olive oil
Topping: 1 large or 2 small onions
2 cloves garlic
bouquet garni of thyme and
oregano or marjoram
3tbs olive oil
2oz/50g black pitted olives
10 anchovy fillets, rinsed
salt and black pepper
Preparation Make sure milk and flour are both room temperature. In a mixing bowl, cream yeast into milk, leaving for five minutes. Add flour, salt, eggs and 4tbs olive oil. Work into a smooth, elastic dough. Set in warm place in lightly oiled bowl to rise for two hours.
For the topping, slice onions. Heat 1tbs olive oil in thick-bottomed pan. Add onions, bouquet garni and pinch of salt. Sweat over low heat for half an hour, taking care not to brown. Now the dough can either be pressed over the base of a tart tin, or rolled out. Cover and leave to rise for another 20 minutes. Preheat oven to 400F/200C/gas 6. Bake pizza for 10 minutes. Remove bouquet garni and spread onions over dough. Sprinkle with 2tbs olive oil. Dot with olives and anchovies. Season with pepper and bake for 15-20 minutes.
Next week more pizzas. Recipes are welcome for our next category: cooking with pork. The prize will be a bottle of Hugel Gewurztraminer Jubilee Reserve Personnelle 1986 from Reid Wines in Bristol. Send recipes, stating source if not original, to: Emily Green, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments