Piel de sapo, cucumber
& ricotta saladand dried oregano. Bake for 10 minutes or
until pizza is cooked through. Scatter with
oregano leaves and anchovies to serve.PIEL DE SAPO, CUCUMBER
& RICOTTA SALAD
SERVES 4 AS A SIDE(^1) / 2 piel de sapo melon (substitute
honeydew), peeled, seeds removed,
chopped
(^1) / 2 telegraph cucumber, thinly sliced
(^1) / 3 cup picked mint leaves
1 tbs runny honey
2 tbs chardonnay vinegar
2 tbs extra virgin olive oil
(^1) / 4 cup ricotta salata, crumbled
Combine melon, cucumber and mint
leaves in a bowl. Whisk honey, vinegar
and oil together in a second bowl and
season with salt flakes and freshly ground
black pepper. Gently toss dressing with
melon mixture. Scatter ricotta on a
serving plate and top with melon mixture.
CLAM, PECORINO,
FERMENTED CHILLI
SERVES 2
1 tsp semolina
1 x 280g ball pizza dough (recipe p 96)
1 tsp fermented chilli (recipe follows on
p 103 – substitute chilli sauce)
Finely grated pecorino
Lemon juice, garlic oil (recipe p 98 –
substitute store-bought) and flat-leaf
parsley, to serve
CLAM BECHAMEL (MAKES^1 / 2 CUP
FOR 2 PIZZAS)
30ml white wine
250g clams
10g unsalted butter, chopped
10g plain flour
(^1) / 4 cup (60ml) pure (thin) cream
MARINARA
SERVES 2
1 tsp semolina
1 x 280g ball pizza dough (recipe p 96)
(^1) / 2 cup (125ml) tomato passata (recipe
p 96 – substitute store-bought)
3 garlic cloves, very thinly sliced
1 tbs garlic oil (recipe p 98 – substitute
store-bought)
(^1) / 2 tsp dried oregano
Fresh oregano leaves and drained
anchovy fillets in oil, to serve
Preheat oven to 250°C. Grease a large
round pizza tray or baking tray and
scatter with semolina.
Roll out dough, from the inside to the
outer edge on a lightly floured surface, to
form a 24cm round. Place on prepared tray.
Spread base with passata, garlic, garlic oil
100 delicious.com.au