Rosemary pesto bread

1 Jul

O. M. F. G. Could it be any hotter? I’ve done like six big washes in two days because everything dries within half an hour. It’s amazing. Apart from the fact I got so badly sunburnt on Tuesday. Urgh, idiot.

And that’s before it got baaaaaad.

I’ve had a really cool few days, hanging out on the set of the TV show my friend works on, over here from the States. I basically got in everyone’s way and got filmed putting a burger right in my face.

Later a load of Americans put me in a phone booth and made me shout “Hello guv’nor” at them. I’d love to say it wasn’t awesome, but that would be a filthy lie.

Anyway. I’ve been off carbs for ages and then went mental, drinking loads of Camden Pale Ale and genuinely put on four pounds in a day, so tonight I thought fuck it, got really drunk on belinis and made my take on Strada’s rosemary pesto bread.

(It looked much better before I accidentally flipped it over on itself.)

This is really simple and just uses my pizza dough. Before you make this, chop the top of a head of garlic, rub a little bit of olive oil in, wrap in tinfoil and stick in a medium oven for half an hour to 45 minutes.

It’ll end up just squeezing out of the skin and be incredibly buttery.

Roll out the pizza dough very thin, pop on some lightly floured tin foil and pop in the oven on the highest heat  until it’s browned slightly. You might need to give any bubbles a poke with a fork.

Spread over as much garlic as you fancy, but remember after being roasted it will be seriously mellow. Add a bit of passata or pizza sauce, a good few dollops of pesto, and some dried or fresh rosemary, and a pinch of oregano and thyme. Slap some mozzarella on top and stick back in the oven for about 10/12 minutes.

Stick Archer on, drink more and realise that you’ve eaten a starter for four to yourself.


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