I was going to start a thread earlier asking what's for dinner, but meaning, Please tell me, 'cos I don't know
Quite fancied our favourite courgette pasta, but liked the idea of chorizo and courgette.
Then remembered I'd cut out from Saturday's Times, Sally Clarke's spelt pizza. What I didn't realise was that the spelt flour we have is wholemeal, so wasn't quite sure about the results
Anyway, made the dough per her recipe but in the breadmaker. She oven-dried tomatoes for about 1 1/2 hours, but I just sliced them and bunged them in while the oven heated up. And did sliced courgette the same.
So, we had the w/meal spelt pizza, topped with caramelized red onion, courgette, chorizo & tomato, and tiny bits of red chilli. And it was bl***y good, except the w/meal takes a bit longer to cook, so the topping was a bit overdone, and the flavour's a bit strong.
We'd definitely have it again, but with white spelt (or ordinary white bread flour) which should fix the problems. Unless you try these things you'd never have anything new
Posted: 27 Mar 2013, 19:15
as Gladys does not like it