Dec 282010
 

I would like to deliver on a promise. I posted some pictures on Twitter yesterday of an olive and prosciutto pizza I made with Bacheldre Mill’s Organic Stoneground Oak Smoked Flour.  It was a 30cm (12 ins) deep pan style – the base was a great fluffy texture with a nutty taste.  The topping was redolent of hot Venetian afternoons outside looking at Vaporetto…

Pizza ready for the oven

 

I received a very nice reply from Jethwa asking if I’d mind sharing the recipe. Of course, I’m happy to do so, here it is… Continue reading »

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