Tuesday, 19 July 2011

Olive & sun dried tomato lavash


  Plain flour, butter, 1 egg white, sugar, salt, Kamalata olives, sun dried tomatoes, capers, olive oil, spinach, mozarella
Following on from my Sun Dried Tomato Tapenade - this is a great way to use up leftovers!

1) To make the lavash dough stir by hand 300g flour, sugar and salt. Add 150ml warm water and 30g melted butter, followed by 1 whisked egg white.

2) Kneed the dough for 5 minutes until smooth and rest in a lightly oiled bowl for an hour.

3) Separate the dough into 8 - 10 smaller balls and roll out thinly on a floured surface and transfer to a pizza stone/baking tray

4) Spread the tapenade onto the dough and top with small chunks of mozarella.

5) Bake in the oven for 5 minutes, add a handful of spinach and fold in half

6) Return to the oven for a final 5 minutes and serve

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