Potato pizza with garlic, rosemary and sausage from Use It All: The Cornersmith Guide to Your Sustainable Home Kitchen (page 139) by Alex Elliott-Howery and Jaimee Edwards
- bread flour
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instant dry yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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EYB Comments
The book's "Homemade scrolls: dough" specified in this recipe requires refrigeration overnight. The book's "Salted left-over ricotta (Ricotta salata)" requires 3-4 days to prepare. Can substitute garlic for dried herbs of your choice, store-bought pizza bases for the book's "Homemade scroll: dough", fresh yeast for instant dry yeast, the book's "Roast garlic paste for pizza, pasta and dressings" for garlic, and cheese of your choice for the book's "Salted left-over ricotta (Ricotta salata)".
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.