I had prepared a delicious tomato base while the dough was proving, but when it came to making it, I felt like having a "starter" beforehand. Everything was done by hand, from working the dough to its rustic shape to rubbing it with olive oil. I sprinkled some salt, garlic, rosemary and a little Israeli feta and popped it into the oven for around 10-15 minutes on 180ºC.
The end result was far more scrumptious than I could have imagined. I landed up making two of these before the traditional margherita.
The end result was far more scrumptious than I could have imagined. I landed up making two of these before the traditional margherita.
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