Harts of Stur Kitchen issue 7 summer 2018 | Page 22

Harts Kitchen
Learn by Harts:
A Breach of Crust
Some of Genevieve Taylor’s favourite toppings.
ANCHOVIES, GARLIC,
OREGANO, MOZZARELLA
T
o a base of tomato sauce, add a handful of
anchovy fillets. Scatter over a finely sliced
clove of garlic and a sprinkle of oregano – fresh
leaves or dried – and dot the top with a few
generous lumps of mozzarella, 4 or 5 pieces
torn from a ball. Add a sprinkle of dried chilli
flakes for extra punch, season with a little
pepper and drizzle with oil before cooking.
’NDUJA, ROCKET, RICOTTA
’N
duja is a spreadable and rather fiery
salami. It’s seriously addictive and it’s
brill on pizzas, where it sort of melts into
an intense savoury chilli hit. It works really
well with all sorts of pizza toppings, so try it
in other combinations too. Find it online or,
increasingly, in larger supermarkets.
Spread the base with a little tomato sauce
and dot little cubes of ’nduja on top, about
30–40g (¼ cup) or so. Bake in the oven in the
normal way, then, while it’s still piping hot,
add a few teaspoons of ricotta cheese and
a big handful of rocket leaves. Drizzle over
a little extra virgin olive oil, add a grind of
black pepper, and eat immediately, before
the rocket wilts.
About Genevieve Taylor
Bristol-based food writer, presenter and stylist
Genevieve has a shelf of cookbooks to her
name including MasterChef: Street Food of the
World and How To Eat Outside: Fabulous Al
Fresco Food for BBQs, Bonfires, Camping and
More. These recipes are from her new book –
The Ultimate Wood-Fired Oven Cookbook by
Genevieve Taylor (Quadrille, £15) Photography
© Jason Ingram
22
www.hartsofstur.com