You can tell January is coming to a close when Field Cottage starts getting a little bit livelier. Suddenly, we get our cooking mojo back – and all sorts of plans are flying around. Instead of the post Christmas come down creating a dull fuzz over our days – a renewed excitement for the year ahead is allowed to formulate. And I have a feeling this years going to be a good one – after all, I am the only one to blame if it isnt! Positive thinking and all that…..
M’s birthday is at the end of January, and usual the kick start I need to start making & baking again. We had great plans for M’s birthday this year and had intended on visiting our friends in Armagh. They have a fabulous spot on Market Street, an Australian Restaurant called Uluru. Due to its success, they are moving to larger premises in the city – meaning they are closed for the relocation. We were keen to get one last meal n the beautiful little restaurant, but the snowy weather put a stop to those plans. However, we will be certain to be one of the first customers through the doors of the relocated eatery.
We quickly formulated a new plan, and flat bread pizza & creme brulee fitted the bill. After a long walk in the snow with the snow dog & friends of course ♥
Then it was time to get our hands dirty and make us some Flat Bread Pizza 😀
- 200g Strong White Bread Flour ( plus a little spare for dusting )
- 2 Big Pinches of Sea Salt
- 1/2 Tsp of Dried Yeast
- 160ml Tepid Water
- 3tbsp Coconut Oil
- Your desired toppings!
- Pop the yeast into the tepid water, and stir through. Wit until the yeast has dissolved and starts to make little bubbles on the top of the water. Then add one tablespoon of melted coconut oil.
- Add the flour, and salt to your mixer ( or of course you can do this by hand ) - and slowly add in the water mixture.
- Once all the mix in combined, continue to knead for approx 2 minutes ( or remove from bowl and knead on a slightly floured surface for 5mins if you are doing this by hand ) You will know when the dough is ready, by the change in texture. It will become soft, elastic & smooth, with only a slight tackiness.
- Set the dough aside for 45minutes, covered with a cloth / tea towel. Some where a little warm is a good idea - I popped mine on the table beside the wood burning stove.
- Preheat your oven to 220c and place 2 baking trays in, with 1tbsp on coconut oil each.
- Divide the dough into 2 or 4. Depending on your preference. We have done this twice and have decided we like to make two bigger ones best.
- Flour the surface and gently roll out to your desired size. I like my pizza skinny & crispy, but if you like then slightly thicker, you can do this too!
- Place into your preheated baking trays & pop into the oven. Again, this stage varies on how you like your pizza - however I like to cook mine for about 4 minutes on each side. They puff up and then relax again so dont panic when they look a little crazy!
- Now you get to add your toppings - make 'em your own & add all your favs. We went for passata, mozzarella & some slow cooked beef brisket from the night before. And also some garlic sausage on one of the others. Matt even added crisps to one of his.....
Noms…. very enjoyable – and the perfect sharing food. Id certainly make this for a get together, or a movie night. Or for a great fun making sesh with a little person!
Whats your favourite pizza topping? The crisps added a surprising crunch – and not in a bad way either!