Italian-style manakish, spicy tomato sauce and smoked mozzarella cheese
Freshly baked bread base with a tangy sauce and cheese topping
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 5m |
| SERVES | 10 |
250 gms ‘00’ Italian milled flour (highly refined flour)
3 gms dough starter
20 gms peeled tomatoes
15 gms smoked scamorza cheese
1 gms spanish paprika
10 ml extra virgin olive oil
3 ml chili oil
5 gms garlic, thinly sliced
6 gms salt
20 gms basil
Sugar, optional
1. In a mixer or mixing bowl, combine flour, water, and yeast and mix for approximately 15 minutes until well incorporated. Rest the dough for 6 hours, and divide it into balls weighing 30 grams each. Set aside, and rest again for 2 hours in the refrigerator.
2. For the spicy tomato sauce: In a pan, add chilli oil, garlic, salt and peeled tomatoes. Cook slowly for 10 minutes, and season with black pepper and a touch of paprika. Add some sugar if the sauce tastes too acidic.
3. To assemble the manakish, stretch out the dough on a floured surface and spread a generous amount of spicy tomato sauce. Add cubed Scamorza cheese and bake in the oven for 3 minutes at 230°C or for longer if your oven is not as hot. Serve warm.
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