PIZZA TOULOUSE

by Neil Clifton

I took a day trip to Toulouse, to visit a  market in order to buy some raw ingredients for a dinner which we would then prepare back at my travel companions house later that evening. (read about the trip here) They idea came from watching Keith Floyd visit a market in the South of France, in a white dinner jacket - we dutifully wore the same outfit.

As we stopped at a small wine store in the market for a glass of red, we became surrounded by other stall holders enjoying a lunchtime drink. They sat around old wine barrels, enjoying a glass of the house red and taking delivery of simple pizzas from on of the other traders. They didn't order a pizza each, just one at a time and shared them until they were full.

INGREDIENTS

Dough:
650g '00' flour (or strong white flour), plus extra for dusting

7g dried easy-blend yeast

2 tsp salt

25ml olive oil

50ml warm milk

325ml warm water



Tomato Sauce:
1 jar passata

5 basil leaves

Salt and pepper to season



Toppings:
Salami

Variety of mushrooms

Truffle oil

200g mozzerella, sliced

METHOD

1. To make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.

2. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.

3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.

4. Roll out the pizza base, add the sauce and toppings.

5. Cook for 90 seconds in a pizza oven, turning frequently.

6. Once cooked drizzle with truffle oil and share.

HINTS & TRICKS

This can equally be done in an oven, I would suggest at the highest temperature it can reach.

WINE SUGGESTION: This wine is produced 60Km south of Toulouse, it is red a fruit wine and  perfect with food from the region.

PIZZA TOULOUSE

STAY UP TO DATE

Keep informed about the latest recipes and updates from Neil Clifton