Lunch yesterday and today was white pizza, no cheese. Less is more.
I made the dough yesterday morning, using 300g strong white flour, a slug of olive oil, some salt, 170ml of water, half a teaspoon of quick yeast and a couple of teaspoons of fennel seeds. One half went into the fridge overnight, the other straight onto a pizza tin.
Sicilian-ish white pizza
This was topped with a few sultanas (softened for a while in a little hot water), some large capers, and three or four snipped anchovies. A drizzle of oil - c'est tout. When it came out of the oven, I covered it in chopped parsley.
Roasted onion white pizza
This pizza was liberally covered with roasted onions: I won't say they were "left over" from last night's supper; I deliberately made enough for two meals. Lots of pepper. When the pizza came out of the oven, I could have added some Greek yoghurt, or chopped parsley, but I didn't - I wanted the sweet taste of the onions oozing into the lightly-cooked dough.
Just one thing - I'm almost embarrassed to confess: I made the dough in a bread machine, which I bought at the beginning of the week. Richard Bertinet would be very surprised to hear that his highly-enjoyable course drove me to buy one of these machines which he so despises.
Stepping out in style - More Robert Lorimer: the garden staircase at Hill of Tarvit.
16 hours ago