roamingtaste.com » Where foreign and local combine

Spicy Tomato Starter

IMG_9996

Weekends are made of late Friday nights in pubs, watching people dance to mixed up old school music. They are made of long chats with friends you’ve never really had the chance to properly converse with beyond those five minute always rushed catch ups. They’re also made of new experiences like the color run.

I have been using the term ‘run’ rather loosely when telling people my plans for this weekend as my running was put on the wayside for a year to allow my body to heal properly, not just another month of no running and then the injuries I’ve had flair up again.

When this event came up it seemed too good an opportunity to pass up and give running another go, especially in the name of getting color thrown on me and my friends on a 5km route. A reachable goal for a beginner like me.

And we did it, felt satisfied and thankful for the incredibly warm weather London put on as we sat around drinking beer on the grass with countless others who were also shades of orange, purple and yellow. If you ever have a chance to do one, definitely give it a go!

IMG_9989

Now, Harissa paste is something I’ve never actually used or had beyond a British Airways flight, but it’s a spicy little concotion that blends together so well with the tomatoes and the mozzarella. If you serve this to people who don’t like a little spice in their food then feel free to substitute the harissa, though adding more mozzarella also tones the amount of spice you taste.

Spicy Tomato Starter
Roamingtaste
Serves 6

Ingredients:
Dough
3/4 cup lukewarm water
1 teaspoon instant active yeast
1/2 teaspoon sugar
1 1/2 cups flour
1/3 teaspoon salt
1/2 teaspoon wholegrain mustard
1 teaspoon garlic, finely chopped
1 tablespoon olive oil
Topping
2 tablespoons harissa paste
1 1/2 cups heirloom tomatoes, finely sliced
120g buffalo mozzarella
1 tablespoon balsamic vinegar

Directions:
Place the lukewarm water, sugar and yeast in a bowl and allow to dissolve for 5 minutes until bubbling.

Add the flour, salt, mustard and garlic in a bowl and mix with a knife until well combined and the dough has formed.

IMG_9962

Knead on a floured surface until smooth.

Place the olive oil in a bowl and rest the dough for 30 minutes or until risen.

Preheat the oven to 180ºC/350F.

Remove and knead the dough, rolling out until 1/3 inch thickness.

IMG_9964

Bake for 20 minutes or until slightly browned.

Remove and spread the harissa paste over the top.

Lay the sliced tomatoes on top and tear the mozzarella on top.

IMG_9976

Drizzle the balsamic vinegar on top.

Slice and serve warm.

IMG_9986

IMG_9982

IMG_9995

Spicy Tomato Starter

Serving Size: 6

Spicy Tomato Starter

Ingredients

    Dough
  • 3/4 cup lukewarm water
  • 1 teaspoon instant active yeast
  • 1/2 teaspoon sugar
  • 1 1/2 cups flour
  • 1/3 teaspoon salt
  • 1/2 teaspoon wholegrain mustard
  • 1 teaspoon garlic, finely chopped
  • 1 tablespoon olive oil
    Topping
  • 2 tablespoons harissa paste
  • 1 1/2 cups heirloom tomatoes, finely sliced
  • 120g buffalo mozzarella
  • 1 tablespoon balsamic vinegar

Instructions

  • Place the lukewarm water, sugar and yeast in a bowl and allow to dissolve for 5 minutes until bubbling.
  • Add the flour, salt, mustard and garlic in a bowl and mix with a knife until well combined and the dough has formed.
  • Knead on a floured surface until smooth.
  • Place the olive oil in a bowl and rest the dough for 30 minutes or until risen.
  • Preheat the oven to 180ºC/350F.
  • Remove and knead the dough, rolling out until 1/3 inch thickness.
  • Bake for 20 minutes or until slightly browned.
  • Remove and spread the harissa paste over the top.
  • Lay the sliced tomatoes on top and tear the mozzarella on top.
  • Drizzle the balsamic vinegar on top.
  • Slice and serve warm.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/spicy-tomato-starter/

     

    Send Usa message Share onfacebook Tweetto twitter Pin topinterest EmailSubscribe

    Your email is never published or shared. Required fields are marked *

    *

    *