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Sunday, 7 June 2015

(not very) Venetian Rolled Pizza

This is my second recipe for bread challenge hosted alternately by Jen's Food and Utterly Scrummy Food for Families - this month by Jen.

I got all excited about our forthcoming escape - I mean holiday - to Venice and found a rather interesting take on pizza here.
This is my version.

Half quantity of aubergine focaccia dough.
100g feta
1 aubergine
4 tomatoes
2 chicken thighs and several dollops of harissa paste

Roll out the half of the aubergine focaccia dough into a circle. Make it about 1.5cm thick - not too thin.
Spread over the roasted vegetables (I had some chicken cooked in harissa paste too which added lovely spice) and feta.
Attempt to roll it up without splitting the dough, but try to do this right on the baking sheet you're going to cook it on as it will be very difficult to move.
Once it's rolled up, tuck the ends in so you have no filling showing.
Cook in a hot oven at 180°C for 20-30minutes, checking after 20 to make sure it's not over cooking.

1 comment:

  1. The filling for this sounds really tasty, hope you have a great time in Venice. Thanks again for joining in with Bready Steady Go :)