Preparation info

  • Makes


    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Sometimes called Turkish or Armenian pizza, David says, “This works brilliantly in our wood-fired ovens, but will cook perfectly in a conventional one. It’s different every time we make it, depending on what’s available, so I like to think of this recipe as a wonderful inspiration, rather than something to be adhered to slavishly.” Though he notes that using lemon and parsley “really brings it to life, so don’t be tempted to skip that bit”.