Imagine a pizza wrapped around a stick and cooked over a campfire.. That's what we're doing here! View the ingredients as suggestions you really can add anything you like! Onion + Thyme Chutney, and Mozzarella Cheese are our fav toppings.
- 2 cups bread flour
- 1.5 cups sea water, brought to room temp and strained through a muslin cloth
- 2 tsp active dry yeast
- olive oil
- polenta or corn meal for your rolling surface
- Onion + Thyme jam
- fresh basil
Light your fire and let it burn down until you obtain a medium heat. Tip the flour into a large bowl. Make a well in the centre and add 350ml of the warm sea water and yeast. With your fingers, bring the dough together and knead for 10-15 min or until it becomes smooth. You might need to add more sea water if the dough is too dry, as you want a sticky smooth dough. Place back in the floured bowl and cover with a clean tea towel. Rest in a warm spot for 1 hour or until it doubles in size. Punch it down before use and form into ball the size of a golf ball
On a board or tray dusted with polenta, flatten the balls into long, rectangle shapes, about 10cm long, and smear with pesto, savoury jelly or other spread. Tear your cheese into pieces and scatter over the spread, then add any other mix-ins and a drizzle of olive oil. Fold the dough over on itself and then wrap around your stick and cook over the fire, rotating until cooked through, about 5 min. Don’t worry if the crust gets a little burnt, it just adds to the flavour. Eat and enjoy straight off the stick!
Makes about 10
This recipe is adapted from our favourite cook book Wild Adventure cookbook by Sarah Glover. You can also find it along with a collection of other delicious local recipes from Picot Collective's Community Cook book Volume 1