I love going into town (Dublin) on a lazy Saturday not to shop but simply stroll around. I love rambling around Temple Bar especially Cows Lane, home to the lovely Queen of Tarts. Temple Bar is described as the cultural quarter of Dublin. It comes alive at night with it’s tourist focused lively night life but I love it during the day with its medieval streets and quirky shops. I love the little markets that take place in the meeting house square. Temple Bar is our little Greenwich Village. The other part of town that I love is between Grafton street and Temple Bar. It is probably less well known to tourists but these streets are filled with little cafes and vintage shops that create a holiday vibe. Georges Street Arcade is filled with fun shops and cafes. I am a huge fan of Yogism a self serve frozen yogurt bar that gives you a free yogurt if you guess the correct weight ( I did ). As you can imagine my when I go into town with friends I don’t drag them from food shop to vintage shop instead we spend our time on Grafton Street or Henry Street shopping on the high street which I do enjoy but sometimes I like to get away from it all and go to on a “me” trip into town. Occasionally I drag Sister No. One with me. Last time I took her I dragged her from Vintage store to Food store. I took base in Falllon and Byrne where I spent an hour “looking at bags of flour” to quote my sister. I loved it, as my sister pointed out only I could get excited at a shelf that had different types of flour. I finally decided on buying rye flour, I had never used it before but heard of it’s health benefits and eaten bread made from it. I returned home from Dublin satisfied with my two purchases a bag of bulgar wheat and and rye flour, Oh and a FroYo ( I didn’t guess right this time). I then looked for a nice sourdough rye to make with my new purchase but stumbled upon a pizza recipe form Green Kitchen Story I subsituted the spelt flour for rye and voila we had yummy pizza snacks.
Rye Pizzette
200 ml of lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
250g rye flour (we used light)
2 tbsp olive oil
Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
1 can of tomatoes
1 tbsp fresh or 1 tsp dried oregano/basil
salt & black pepper to taste
Topping suggestions
- 4 pre boiled potatoes
- 250 g marinated artichoke hearts
- 100 g kalamata olives
- 1 courgette/pepper (cooked)
- 1 aubergine(cooked)
- 4 brown mushrooms, cut in quarters (cooked)
- 1/4 fennel, thin slices
- 300 g small tomatoes
Put the Rye flour in a bowl with the yeast make a well in the centre. Mix the salt and warm water in a jug and pour in the water until it comes to a kneadable dough. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.
Make the sauce by sauteing the onion and garlic in the oil. Then add the tomatoes and oregano. Allow to simmer for 20 minutes under a lid.
Preheat the oven to the HIGHEST temperature abour 270C if you have a pizza stone put it in the oven. Work the dough for about 1 minute, on a floured surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Rye flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh aragula, salt and freshly grounded pepper. Serve immediately.
Honey I'm Wholemeal 