Appetizers

This recipe is proving to be huge success. I found the recipe on the site Serious Eats. I served these at a function a couple of weeks ago and got an overwhelming positive response. (Did it help that I renamed them “Hand-Crafted Artisan Almond & Chevre Balls” and tripled the amount of vermouth?)

If you have conjured up an image of a traditional pizza topped with crab, baked in a wood-fired oven and cut into wedges – stop. This pizza is not baked, nor is there a thin, crisp crust. In fact, the only similarities to that Italian masterpiece we all recognize and love are: one, it is flat; two, the ingredients are layered; and three, cheese is an ingredient (albeit not mozzarella).

This recipe uses an old dough method that incorporates a piece of mature dough into a new piece of dough.  Simply tear off a piece of dough from any white bread dough recipe after the first rise and pop it in the fridge for the following days cheese bread dough. The result is a more flavourful bread as the piece of old dough has had time to mature.