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Merguez and mozzarella flatbread recipe

PUBLISHED: 11:58 15 September 2014 | UPDATED: 11:58 15 September 2014

Merguez and mozzarella flatbread © Susie Carter

Merguez and mozzarella flatbread © Susie Carter

Archant

You’ll never buy another supermarket pizza again with this easy recipe

Ingredients - serves 2

1/2 tsp easy blend dried yeast

200g strong white bread flour

1/2 tsp fine sea salt

1 tbsp cold pressed rapeseed oil

125g merguez sausage meat

125g buffalo mozzarella

1/2 red onion, thinly sliced

3 tbsp oak roasted tomatoes in oil

A handful of mustard cress or rocket

***

1 Measure the yeast, flour and salt into a mixing bowl, then drizzle over the rapeseed oil. Measure out 140 ml of water then gradually work it into the dry ingredients until it forms a soft pliable dough (you may need a little more or a little less).

2 Knead by hand for 10 minutes or in a free-standing mixer fitted with a dough hook for 6 minutes. Cover and leave to prove for 1 hour. Alternatively, measure all of the ingredients into a bread machine and use the ‘dough’ program to knead and prove 
for you.

3 Preheat the oven to 2400c (2200c fan) / gas 9. Stretch out the dough into two large ovals and transfer to a greased baking tray. Break the sausage meat into small pieces and dot it over the top of the dough. Tear the mozzarella into chunks and arrange on top, then scatter over the onion.

4 Bake the flatbreads for 10 minutes or until the bases have cooked through and the cheese is golden and bubbling. Scatter the roasted tomatoes over the top and drizzle over a little of the oil, then add a good sprinkling of freshly ground black pepper.

5 Top with the mustard cress and serve immediately.

***

Find it in Hampshire

• Merguez sausages – Beechcroft; Winchester, 01962 868214; www.beechcroftdirect.co.uk

• Buffalo mozzarella – Laverstoke Park; Overton, 0800 334 5505; www.laverstokepark.co.uk

• Oak roasted tomatoes – The Tomato Stall; Isle of Wight, 01983 866907; www.thetomatostall.co.uk

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Susie Carter - Susie’s Kitchen

“Homemade flatbread or pizza made with fresh dough is almost impossible to replicate for the supermarket shelves. While those pale imitations have been designed to save us time, with a bit of careful planning, the real McCoy needn’t be an onerous task. I’ve long enjoyed Beechcroft’s wonderful merguez sausages and they bring a distinctly North African flavour to the dish. Add Laverstoke’s glorious buffalo mozzarella and The Tomato Stall’s intensely sweet roasted tomatoes and you have a winning combination. The quantities will feed two people as a main or four – six as a nibble with drinks, but can easily be multiplied up to feed a crowd”

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Wines of the month

• 2012 Schieferterrassen, Heymann-Loewenstein - Mosel, Germany; £17.50 - My third choice is not an obvious one. Wisdom dictates that for a white to work with spicy sausage it needs sweetness. Bear with me. I’ve gone for a dry Riesling from the grape’s spiritual home, the Mosel region. What makes this such a good match with Susie’s dish is the peach-juice driven palate and the minerality on the finish. It’s rich and enticing…go on, give it a go.

• 2009 Aglianico del Vulture, 400 Some - Basilicate, Carbone, Italy; £17.95 - Grown around Monte Vulture, an extinct volcano, the Aglianico grape produces powerfully rich, structured reds with great ageing potential. It’s medium-bodied, so perfect for afternoon drinking, and has dark fruits and smoky notes with hints of coffee and plum. The firm acidity and black pepper notes work well with the tomatoes and spicy sausage.

• 2007 Dara, DOC Priorat, Celler Sangenis i Vaque - Porrera, Spain; £13.95 - This Merlot, Garnacha and Carinena blend is something of a monster but, to stand up to merguez sausage, that’s what is required. Full bodied and aged in both French and American oak, this offers warm, ripe fruits combining plum-driven flavours. The Spanish region of Priorat is relatively unknown, hence exceptionally good value.

***

Stephen George, Berry Bros. & Rudd

“Having worked in Italy, I fully concur with Susie about the state of commercially available pizza in this country. Flatbread makes a wonderful substitute, especially with such tempting flavour combinations – however I still hanker after the real thing from Verona. To satisfy that craving, I’ve included a lovely Italian red alongside a fiery Spanish number and a cool German example. All are robust: the strong flavours mean that a powerful wine is required if it’s not to be lost.”

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