Pizza base made from left over greek salad.

Made too much of the greek salad? Don't worry now you can use it to make a lovely  tasty pizza base or bread! 

Here is what I have done! 

I placed all the left over salad in my bullet blender and made sure all the salad has liquefied! Let it stand for a bit to reach room temperature set aside.

Ingredients Specials

500g of plain flour

2 teaspoons (7g/1 sachet) dried yeast

Large pinch of caster sugar 

1/2 teaspoon salt

310ml (1 1/4 cups) of salad liquid if not enough add some warm water

1 tablespoon olive oil

Olive oil, for brushing

Polenta, to dust

Select all ingredients

Method 

Combine flour, yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together.

Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.

Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.

Knead for 30 seconds or until dough is original size. Halve dough. Cover 1 portion with a damp tea towel. Roll out the other portion to 30cm.

Preheat oven to 230ºC. Dust trays with polenta. Ease the dough so it comes a little up the side. This forms a thicker edge during baking.

Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough place your favoured topping and bake!