A week comes around and my sister Kate and I are back at Knock airport – we’ve had a lovely week exploring beautiful Galway and beyond, but more on that later. First off, before coming out here my mum had made a delicious Bolognese transported from the East coast of Scotland all the way to the West coast of Ireland for us all to feast on after a very long day’s travelling. Despite inch upon inch of snow, Kate and I had made it. To the wrong airport on the wrong side of the country, but we had made it. After a 4 hour bus ride and quite a long, cold wait in an empty airport our parents finally arrived from Scotland and whisked (as fast as you can whisk in a snowy country at -10°c) us back to the cottage for Christmas.
The warmth and homeliness of the Bolognese was much appreciated after a day of tasteless airport sandwiches. There was a bit left over so the next day we decided to make some mini pizzas as a little pre-dinner snack. A pizza base can be a really good use of leftover bits and pieces or just a fun thing to make anyway. Here’s my recipe:
300g strong white flour
7g sachet fast action yeast
Pinch of both salt and sugar
100ml lukewarm water
Leaves from a couple of sprigs of thyme
Combine the flour, yeast, salt and sugar in a bowl. Add the water and mix until well combined. Take out of the bowl and knead for about 10 minutes until it is smooth and elastic – when you prod it, the dough should spring back out and look something like this…
Place the dough in a bowl, cover and leave somewhere warm until it doubles in size, this should take around 1 ½ hours (if you have more time, let it rise nice and slowly in a warmish place so that a much more yeasty flavour develops)
Preheat the oven to 220°c and when the dough is ready, knead in the thyme leaves. Divide into a few balls and press out with your hands into three small discs about 2cm thick. Place a baking tray in the oven with a few splashes of oil to heat up a little. Spread the Bolognese over the bases and tear over some mozzarella and some more thyme leaves. Drizzle with a little olive oil and place in a hot oven for 12-15mins, until the base is nice and crusty and the mozzarella golden. Cut up and serve.