| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg2, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 |
pn |
Salt |
| 2 |
lb |
Strong plain flour |
| 3 |
g |
Dried yeast |
| 2 |
fl |
Olive oil |
| 5 |
fl |
Lukewarm water |
| 2 |
|
Sun-dried tomatoes; finely chopped |
| 1 |
|
Sprig fresh rosemary |
| 1 |
tb |
Oil |
| 1 |
|
Red onion; finely chopped |
| 3 |
|
Cloves garlic; crushed |
| 6 |
|
Fresh plum tomatoes; chopped |
| 1 |
ds |
Red wine |
| 1 |
|
Pinches salt and freshly ground black pepper |
| 2 |
oz |
Feta cheese; crumbled |
| 1 |
oz |
Black olives; pitted and halved |
| 1 |
oz |
Capers |
INSTRUCTIONS
FOR THE TOPPING
1. First make the bread: knead all the ingredients in a large bowl and
leave for 1 hour in a warm place to rise.
2. Knead the dough thoroughly again, then divide into 6 equal rounds.
3. Leave the dough to prove for a further 20 minutes then bake in a
preheated oven at 220°C/425°F/Gas Mark 7 for 15 minutes.
4. Remove from oven, brush with olive oil and leave to cool.
5. Now prepare the topping: in a pan heat the oil and fry the onion and
garlic until soft.
6. Add the tomatoes, wine and seasoning and simmer until the sauce has
reduced and is a paste-like consistency.
7. Stir in the cheese, olives and capers, and heat through gently.
8. Divide the mixture between the bases and serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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