Brown bread ice cream
Use up stale brown or wholemeal bread to make this smooth, no-churn ice cream. Creamy with an almost toast-like flavour, it offers cool comfort in summer
Potato & rosemary pizzas
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight proving
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 2 tsp dried yeast
- 650g strong white bread flour, plus extra for dusting
- 250g waxy potatoes, thinly sliced
- 200g grated mozzarella
- 50g parmesan or vegetarian alternative, finely grated
- 3 rosemary sprigs, leaves picked
- 1 red onion, finely sliced
- 2 tbsp olive oil, plus a drizzle (or use chilli oil) to serve
- green salad, to serve (optional)
Method
- STEP 1
Mix the yeast, 300g of the flour and 300ml tepid water together in a bowl – it will be quite sticky. Cover and leave for 10-12 hrs at room temperature until bubbly and frothy. Add the remaining flour, 2 tsp fine sea salt and 75ml water, then mix to combine. Tip into the bowl of a stand mixer fitted with the dough hook attachment and knead for 5 mins, or tip out onto a clean surface and knead for 10 mins until smooth and elastic. Shape into two balls and leave to rest, covered, for 30 mins-1 hr until well risen.
- STEP 2
Bring a pan of salted water to the boil and tip in the sliced potatoes. Boil for 4-5 mins until just tender, then drain and leave to steam-dry. Heat the oven to 240C/220C fan/gas 9 with two large baking sheets inside. Gently shape the dough into two rectangles, about 30 x 20cm, on a lightly floured surface using your hands. Carefully transfer to sheets of baking parchment. Evenly scatter over the mozzarella and parmesan, then top with the sliced potatoes, rosemary leaves and red onion. Drizzle over the 2 tbsp olive oil and carefully transfer one to a heated baking sheet. Bake one at a time on the highest oven shelf for 12-18 mins until golden and bubbling. Drizzle over a little more olive or chilli oil, and season with black pepper. Serve with a green salad, if you like.
