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Lebanese Pizza

Lebanese Pizza



  • 400
    butternut, cut into 2cm x 2cm cubes
  • 250
    plain flour (for the dough)
  • 2
    long red chillies, deseeded and finely chopped
  • 170
  • wild rocket tossed with a little extra-virgin oliv
  • 5
    sea salt flakes and freshly ground black pepper
  • 1
    extra-virgin olive oil
  • 200
    labneh or creamy feta
  • 1
    pinch salt
  • 2
    olive oil
  • 100
    pomegranate molasses
  • 1/2
    bicarbonate of soda


Preheat the oven to 220 degrees Celsius. Toss the butternut with the olive oil, salt and pepper, spread out in a baking dish and bake for 20 minutes. Combine the pizza ingredients in a food processor and process briefly. Turn the dough out onto a floured surface and knead until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean dishtowel and leave to rest for 30 minutes. Once the butternut is done, slide a heavy baking tray into the middle of the oven and increase heat to 250 degrees Celsius. Oil two standard lightweight baking sheets and divide the dough in two. Roll out each piece of dough into an oval shape about 40cm long and 20cm wide. Trim the edges to make a perfect oval if you like. Then cut a small indent out of each end. Place each base onto a baking sheet and brush with olive oil. Arrange the butternut onto each base, dot with labneh or feta and sprinkle over the chilli. Fold the edges over the filling and 'tie' or fold over the two pieces on each end to make bow shapes. Place the baking sheet onto the heavy baking tray and bake for 10-15 minutes or until the pizza is crisp and golden brown. [Repeat with the second one.] Drizzle pomegranate molasses over the pizzas, top with the rocket and serve immediately.  

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