Remember how last year my basil plant went a little crazy? Well this year I’ve planted coriander in the same spot and that too has become a bit over-zealous. I wonder if I planted beans just there I’d end up with a giant on my deck.
This recipe is inspired by something similar that I ate in Victoria, BC many years ago but for some reason I have only just got around to recreating it. Like most things, homemade pizza is so much better than anything that you’ll buy in the supermarket, and provide that you have enough time for the dough to prove, it’s really not that much effort.
The toppings on this are quite unusual but they work really well together and make such a nice change from the more traditional options.
serves 2 (plus a bit leftover unless you’re really hungry)
170g strong bread flour
30g whole wheat flour
3g fast acting yeast
1/2 tsp sugar
150g tepid water
15g toasted pine nuts
10g grated parmesan
1 clove garlic
big handful of fresh coriander, stalks and all
2 tbsp olive oil
80g smoked mozzarella
1 small crisp granny smith apple
handful of pecans
handful sliced red onion
Start by making the dough for the base. Mix together the dry ingredients in a large bowl and then gradually add in the water. You may not need all of it. Once you have a ball of sticky dough you can turn it out onto a work surface that you have coated in olive oil. Oil your hands too and knead the dough for a few minutes until it loses its stickiness and becomes soft, smooth and springy.
Wash and dry the bowl, lightly oil it and put the dough back in it. Cover this with oiled cling film or a clean damp tea towel and leave the dough somewhere warm to double in size.
Once the dough is well on its way to rising you can get your oven nice hot. Put it on whatever is its hottest setting, this will give you the best crust.
Make the coriander pesto by putting all the ingredients for it in a small food processor and whizzing to a smooth paste.
Prepare all of your other toppings now too, but leave the apple until last to reduce the chances of it turning brown.
Turn the dough out onto a lightly oiled work surface and gently knead it for a minute or two. Stretch or roll the dough out and put in on a large upturned baking sheet.
Spread the coriander pesto over the surface and then scatter on all of your other toppings. Bake for 10-15 minutes, until the crust and risen and is crispy and the cheese is starting to brown. Squeeze a little lime juice over the surface just before serving. So much better than boring old Pizza Hut!