Dough
400g
00 flour, sifted
1 x 7g sachet instant yeast
Tsp sea salt, fine
Tsp sugar
50ml olive oil
Approx 225ml hot water
2 Tbs semolina to roll
Extra
flour and oil
Topping
1
tin good quality chopped tomatoes, drained
Tsp salt
Tsp sugar
Clove crushed garlic
150g mozzarella
Few basil leaves
Tbs
capers
Method
Dough
Mix
the flour, yeast, sugar
Make
a well in the centre, add the oil, then water, mix well
Tip
onto a floured surface, and knead for 3-4mins
Cover
and prove 1 hour
Cut
in half, knead, then shape into 2 balls
Press
out with your fingers until they’re about 250mm in diameter, with thicker
edges.
Topping
Mix
the tomatoes with salt, sugar and garlic
Spoon
about 75g tom sauce onto the pizza, spread to the raised edges
Add
the mozzarella (torn) and the capers
Bake
on a pizza stone at the hottest temp. Approx 5-8mins
Serve
with more oil and basil
See Simon make his homemade pizzas here...
Lamb
2.5kg butterflied lamb shoulder, most of the outer fat removed
Tbs smoked paprika
75ml oil
150g harissa
4 smoked anchovies
Tbs sea salt
Tbs sumac
Tbs cinnamon
Tbs brown sugar
200g feta
Sauce
100ml Greek yoghurt
100ml tahini
4 crushed garlic cloves
Juice half lemon
Salad
2 half mooned cucumbers
Tsp chilli
Tbs sea salt
Juice and zest 1 lemon
Chopped tomatoes
Serve with flatbread and pickled chillies
Lamb
In a bowl combine the spice mix
Rub all over the lamb, leave for at least 2 hours
Sit the lamb on the rack in indirect heat.
Close the lid and cook for 5 hours, after 2.5 hours, wrap in foil, loosely.
Then remove for the last 30mins.
With 45 minutes left, put the feta on a tray and sit on the upper shelf
Sauce
Mix well (you may need to add a little hot water)
Salad
Mix well
To serve
Shred the lamb, chop the feta
Spread sauce on the flatbread – add the salad, feta and meat – roll up and enjoy!
You can see Simon create this tasty recipe below...
}
}
}
}
}
}
}
}