Delicious UK – (01)January 2021

Pinsaromana(Roman-

stylepizza)bases

MAKES4 BASES(TOSERVE8).HANDS-ON

TIME1 HOUR,OVENTIME8 MIN,PLUS

COOLING, CHILLING AND RESTING

KNOW-

HOW

A pizzaprototypefrom

ancientRome,pinsa

romanahasanairydough.

MAKE

AHEAD

Beginthedougha day

ahead.Thecookedbases

willkeepforupto2 days

wrappedandchilled,orinthe

freezerforupto1 month– defrost

ontheworktopfor30-60minutes.

Topandcookfor 10 minutes at

230°C/210°C fan/gas 8.

• 425gplainflour,plusextratodust


• 80griceflour,plusextra to dust


• 1 tspfineseasalt


• ½tspdriedyeast


• 1 tbspextra-virgin olive oil, plus
  extra to drizzle

YOU’LLALSONEED...

• 2 largebakingsheets, dusted
  with rice flour

1 Siftthefloursintoa bowl,thenstir

in the salt and yeast. Make a well in

Beetroot,goat’scheese

andcrèmefraîche

pinsaromana

MAKESENOUGHTOTOP2 PINSABASES.

HANDS-ON TIME 10 MIN, OVEN TIME 6-8 MIN

MAKE

AHEAD

Completetotheendofstep

1 upto2 daysahead,then

cover and chill until needed.

• 2-3tbspoliveoil


• Bunchspringonions,trimmed


• 3 tbsp crème fraîche

thecentreandworkin300mlwater,

then1 tbspoil,untilyouhavea soft,

slightlystickydough.Don’tknead.

Coverandrestfor 30 minutes.Mix

thedoughagain,turningit withyour

handsora woodenspoon,thenrest

for 30 minutesagain.Repeatthis

turningandrestingtwicemore,

thencoverandchillovernight.

2 Thenextday,removethedough

fromthefridgeandtipgentlyonto

a lightlyflouredsurface.Divideinto

4 equalpiecesandshapeintoballs.

Put2 oneachofthepreppedsheets.

Dustwitha littlericeflour,cover

witha teatowelandrestfor1 hour.

3 Heattheovento230°C/210C°fan/

gas8.Puta risenballona lightly

flouredsurfaceandgentlypress

withyourhandsintoanoval.Drizzle

withoil,thenpressandshapeuntil

theovalisabout15cmx 25cmand

5mmthick.Returntothesheet,

thenrepeat.Drizzlethepinsas

witha littlemoreoilandbakefor

8 minutesuntilrisenandstarting

tobrownaroundtheedges.Remove

fromtheoven(seeMakeAhead),

addyourtopping/sand bake as in

therecipesbelow.

PER½BASE256kcals,3.6gfat

(0.6gsaturated),6.1gprotein,

48.6gcarbs(0.3g sugars), 0.6g salt,

2.4g fibre

WhiskyAperolhottoddy

withvegetablecrisps

SERVES4.HANDS-ONTIME 20 MIN,

OVEN TIME 20-30 MINUTES

MAKE

AHEAD

Makethecrispsupto3 days

aheadandstoreina sealed

container.Re-crispina

medium oven for 5 minutes.

FORTHEVEGETABLECRISPS

• 150gcarrots


• 100geachparsnips,raw beetroot
  andsweetpotato


• Splashofoliveoil


• 2 tspfennelseeds


• 1 tbspseasalt


• Zest 2 limes

FORTHEWHISK YAPEROL

• 100mlwhisky


• 60mlAperol


• 2 tspclearhoney


• Orangeslicestogarnish


• 4 cinnamon sticks

YOU’LLALSONEED...

• Mandolineorvegetablepeeler;
  2 largebakingsheetslinedwith
  compostable baking paper

1 Peelandslicethevegasthinlyas

youcanwitha mandolineorveg

peeler– thethinnerthebetter.Put

eachtypeofvegetableinitsown

bowltokeepthemseparate.Adda

drizzleofoilanda pinchofsaltto

eachbowlandstirgentlytocoat.

2 Heattheovento180°C/160°Cfan/

gas4.Arrangethevegetableslices

ina singlelayerseparatelyonthe

preparedsheets– they’llcookat

differentrates,soyou’llneedtodo

thisinbatches.Bakefor 20 minutes,

checkinghalfwaythrough.Turn

thosethatarestartingtobrown,

thencontinuetobakeuntilthe

crisps are lightly golden and crispy

• takeoutthosethatcookmore
  quicklyasyougo,thenadda new
  batchtotheoven.Oncethecrisps
  arecooked,coolona wirerack.
  3 Meanwhile,lightlytoastthefennel
  seedsina smalldrypanfor 2
  minutesoruntiltheystarttobrown.
  Cool,thengrindina pestleand
  mortarorspicegrinder.Combine
  withthesaltandlimezest.Transfer
  thecooledcrispstoa largebowl,
  sprinkleoverfennelsalttotaste,
  thentossgentlytocombine.
  4 Justbeforeserving,combinethe
  whisky,Aperolandhoneyina
  heatproofjugandpourin300ml
  just-boiledwater,stirring.Divide
  among4 glassesormugs,addan
  orangesliceandcinnamon stick to
  eachandservehot.
  PERSERVING221kcals,7.2gfat
  (0.9gsaturated),2.6gprotein,
  17.2gcarbs(11.6 sugars), 3.8g salt,
  3.8g fibre

44 deliciousmagazine.co.uk