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Turkish pizza fingers with aubergines, labneh and dukkah
Serves 12 Starters and mains
For the pizza dough
- 250g unbleached bread flour, plus extra for rolling
- 1 x 7g sachet easy blend yeast or 15g fresh yeast
- 2tsp dukkah, plus extra to sprinkle
- ½tsp sugar
- 2tbsp olive oil, plus extra for greasing
For the toppings
- 1 garlic clove, crushed
- 3tbsp extra virgin olive oil, plus extra for brushing
- 10 small aubergines
- 1tbsp pomegranate molasses
- 1tbsp clear honey
- 2tsp sesame oil
- 1tsp smoked paprika
To serve
- 100g labneh
- 2tsp tahini paste
- seeds from ½ pomegranate
- handful of coriander leaves
- 50g pine nuts, toasted
- olive oil, for drizzling
Method
Preheat the oven to 220C/425F/ Gas 7. Make the pizza dough. Sift the flour into a large bowl. Stir in the yeast, dukkah, 1tsp salt and sugar and mix well. Make a well in the centre and pour in 150ml hand-hot water and oil and work together quickly to make a soft dough. Knead the dough on a lightly floured surface for 5 minutes until smooth and transfer to an oiled bowl. Cover the bowl with a clean tea towel and leave to rise for about 1 hour or until doubled in size.
Knead the risen dough briefly on a lightly floured surface to knock out the air. Divide in half and roll each one out to form 12cm x 30cm rectangles. Transfer to a large baking sheet. Bake for 10 minutes until risen and golden. Combine the garlic, 3tbsp of the oil and some salt and pepper together and immediately brush over the hot pizza dough. Keep warm. Meanwhile, prepare the aubergines. Cut each one in half lengthways and brush with a little olive oil. Transfer to a baking tray and roast for 10 minutes. Combine the molasses, honey, sesame oil, smoked paprika and some salt and pepper together and then brush over the cut surface of the aubergines. Return to the oven for a further 6-8 minutes until golden and cooked through.
Beat together the labneh and tahini with a little salt. Spread thinly over the surface of the cooked pizza and top with the aubergine wedges. Carefully cut the pizza into fingers and scatter over the pomegranate, coriander, pine nuts and some more dukkah. Drizzle with olive oil and serve.
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