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Author Notes: I came up with this recipe after reading a book on the aromatic science of food and wine. - the serial cook
- 1 packet dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 3 cups non-bleached flour
- 2 teaspoons curry powder
- In the bowl of a standing electric mixer add the warm water, the dry yeast and the sugar. Stir gently to dissolve. Let the mixture stand for 10 minutes.
- Mix the flour and the curry powder together.
- Add the olive oil and salt to the mixer and combine at low speed. Add the flour and curry mix, a little at a time until the dough comes together. Turn ethe dough out onto a lightly floured surface and fold it over itself a few times. From the dough into a ball and plae in a lightly oiled bowl, turn it over to coat it. Cover with plastic wrap or a clean towel. Place in a warm, draft free place for an hour, until the dough doubles in size.
- 1.5 cups grated mozzarella
- 1.5 cups crumbled feta cheese
- 1/2 preserved lemon
- 1 medium eggplant
- 2 minced garlic cloves
- 1 zucchini
- 2 dried figs
- Olive oil
- Cut the eggplant in ½ inch cubes and cook in a pan with a good drizzle of olive oil and the minced garlic. Cut the zucchini into rounds 1/16 inch thick. Finely mince the preserved lemon and the dried figs.
- Preheat the oven at 450.
- Pat half the dough out on a greased and floured pizza pan. Brush the dough with some olive oil.
- Add the grated mozzarelle, the eggplant cubes, the zucchini rounds, the preserve lemon, the figs and finally the crumbled feta.
- Place the pizza on the bottom rack and bake for 15 to 20 minutes.
- This recipe was entered in the contest for Your Best Pizza
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