Ursula’s (wholemeal) Pizza

I challenged myself at the beginning of January to post in alphabetical order. There were some rules, I was allowed to bend the subject matter of the letter a little, I would not buy lots of ingredients in specially for the recipe and I would cook things that we would normally eat. On days where I didn’t have the time to cook or the inclination I could write about something related to food, like a chef.

So I was so pleased to discover this recipe under “U” in Leon:Allegra McEvedy and then to realised that the only strong flour left in cupboard was wholemeal, I have all the ingredients in the cupboard for the sauce and I can tailor the toppings to something the family will eat.

But wholemeal ? Do I eat wholemeal pizza ? Yes, in  fact a slice of wholemeal pizza, topped with pumpkin seeds from the health food shop in Llangfni (Anglesey) used to be my treat in the summer I left university…there weren’t a lot of jobs around that year and even less when you were living away from the main stream on a welsh island. Not a lot of jobs around now, and homemade pizza is cheap if you have the time.

And time is something I don’t have a lot of which is why its taken until saturday for me to make the dough. Its in the fridge now having a long long slow rise (a la Nigella Lawson) ready for movie night tonight – I’m off now to clear out the veg drawer in the fridge – fun (not!).

Oh almost forgot, can’t find recipe for this out on the web and I’m not posting it here as there is a mistake in the book (you add the yeast twice in 2 different ways, I did what I thought made sense but I won’t know until tonight whether it’s worked). Recipe for a  similar wholemeal pizza is here.

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