Servings 4 people
- 70 grams California walnuts
- 100 grams Sliced chestnut brown mushrooms
- 2 Aubergines
- 2 tbsp Olive oil
- Salt and pepper
- 4 Beef tomatoes, chopped
- 2 Red onions, chopped
- 2 Garlic cloves, sliced
- 1 tbsp Nigella seeds
- 1 tbsp Cumin
- 1 Lemon zest and juice
- 50 grams Dried apricots
- Flatbread dough
For the Dough
- 500 grams Strong bread flour
- 7 grams Dried yeast
- 10 grams Salt
- 320 ml Water
- Soak the California walnuts overnight in warm water.
- Drain well and place in a food processor with the sliced mushrooms.
- Pulse until you have a finevcrumble texture.
- Pour the flour, yeast and salt into a bowl and blend together.
- Add the water and mix together with your hand to form a soft ball of dough.
- Transfer the dough to a clean work surface and knead for 5-10 minutes or until smooth and stretchy.
- Return the dough to the mixing bowl, cover and leave to prove either over night in the fridge or for 1 hour on the bench to double in size.
- Heat a shallow frying pan and add the garlic and nigella seeds.
- Scatter in the mushroom and California Walnut mince and cook for a few minutes.
- Add the red onion and 1/2 of the chopped tomatoes, followed by the ground cumin.
- Roughly chop the apricots and add to the pan.
- Zest the lemon straight into the frying pan with the ingredients and stir together.
- Add 150ml of water and simmer for 5 minutes.
- Roll out the bread dough into 3 round pizza bases (12 inch) and transfer onto baking trays.
- Divide the walnut mixture onto the breads and spread to cover the dough.
- Drizzle with olive oil and bake for 20 minutes at 195c.
- Scatter with the remaining tomatoes and finish with a squeeze of fresh lemon juice and a sprinkle of parsley.
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