Issue link: https://maltatoday.uberflip.com/i/879686
maltatoday, WEDNESDAY, 27 SEPTEMBER 2017 14 Food Make your own pizza Pizza is the greatest take away meal ever, but go the extra mile and make it yourself and your dish is improved tenfold in the flavour and texture departments. Michael Diacono makes a homemade pizza that has been a family favourite in his household when he was a child and still now that he has his own children. To make the pizza dough in the second recipe, use the focaccia recipe but simply leave out the olives and rosemary. Ingedients • 500g plain flour • 2 tsp salt • 11g instant yeast • 2 tbsp olive oil • 300ml water (with an extra 100ml just in case) • 100g black olives, slices • 2 sprigs rosemary, finely chopped Method 1. Place all ingredients into a kitchen aid with the dough hook attached. 2. Mix the ingredients for approx 10 mins adding the extra water as necessary. 3. Add the olives and the rosemary and mix well. 4. Cover with cling film and leave in a warm place to rise for approx 1 hour until it has doubled in size. 5. Add a little bit of olive oil and punch out the air with wet hands. 6. Grease a baking tray and place the dough on top in a round shape. 7. Add a little olive oil and coarse salt. 8. Allow to prove again for approx 20 mins. 9. Preheat the oven to 220°C and bake for 20 mins. 10. Serve warm with a little olive oil. Ingredients • 1 onion, diced • 2 cloves garlic • 200g lamb, minced • 1 tsp oregano • Salt and pepper • Handful cherry tomatoes • 150g ricotta • 100g mozzarella, dried • Plain pizza dough Method 1. Heat the oil in a pan and add the onion and the garlic and fry until golden. 2. Add the minced lamb, oregano and salt and pepper and cook until browned for a few mins. 3. Grease a baking tray with olive oil and open up the dough and place into the baking tray pressing into the corners. 4. Add the lamb mince and a little more oregano. 5. Add the cherry tomatoes and dollops of fresh ricotta. 6. Sprinkle a little mozzarella over the top and season with salt and pepper and a little more olive oil. 7. Bake in the oven for 20 mins at 220C. 8. Serve warm. This recipe first appeared on Gourmet Today TV aired on TVM on 11 February, 2017. Olive and rosemary focaccia Homemade pizza with minced lamb and ricotta