Stuffed crust using Dee’s spicy bean burgers with wild garlic pesto, broad bean and pea pate, beets, violife creamy and a milled dillisk. Yes! yes! yes!
Same dough as every week-
190g self raising flour
3.5g dried yeast
Pinch of salt
Splash of olive oil
Mix dry then add wet ingredients.
Kneed, roll and fill.
I have used Dees sausages before in a stuffed crust and they were amazing but the local shop only had the burgers so just chopped them up and place them around the edges and tucked in.
I blitzed up some wild garlic, oil salt and pep as the base sauce
I topped it with cooked beetroot slices and broad bean/pea pate (leftover from the other days salad lunch) and into the oven at 180c for 20 min.
Remove and top each section with a scoop of violife creamy and a sprinkle of milled dillisk, thyme, salt and pep.
A few wild garlic flowers for added prettiness and a few Art of Zen Foods Violife mozz shavings to finish off.
It doesn’t photograph particularly well but it tastes sublime.