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'Pizza' with feta, tomato and olives from Ottolenghi: The Cookbook (page 178) by Yotam Ottolenghi and Sami Tamimi

  • feta cheese
  • bread flour
  • Kalamata olives
  • onions
  • parsley
  • tomatoes
  • balsamic vinegar
  • active dry yeast
  • store-cupboard ingredients
  • dried mint

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Notes about this recipe

  • Rutabaga on March 03, 2015

    Apparently I couldn't resist this topping combination, because I made them again for dinner. To make it easier for a weeknight, I found the it was OK to leave the dough out in a covered bowl during the day, then roll it out and top it without giving it another chance to rise. Mine were rather large, so needed almost a half hour in the oven at 325F. Maybe baking at 350F would speed up the cooking a little without being too hot.

  • Rutabaga on October 01, 2014

    Briny olives, caramelized onions, and brightly acidic tomatoes are an interesting and appealing contrast with tender, buttery brioche dough. I think these would make an elegant appetizer or savory brunch item, but we made a light meal out of them by pairing them with a hearty white bean salad. The topping combination is good, but brioche dough is more work than regular pizza dough (not to mention a lot richer), so these aren't likely to replace pizza in my meal planning. Still, I could definitely see putting in the effort for a special occasion .

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