Clover Classic Coco Mallorquina
If you looking for flavourful midweek meal inspiration, look no further than right here on your feel good breakfast show.
Time: 20 minutes
Recipe by: Tumi Mogoai
1 sachet dried yeast
½ tsp salt
1 tbsp Clover Classic Fat spread, melted
225 ml warm water
For the topping
2 Tbsp Clover Classic fat spread
2 garlic cloves, crushed
Red onion, thinly sliced
1 tsp Sugar
1 red pepper, thinly sliced
1 yellow Pepper, thinly sliced
1 cup piqaunte peppers, roughly chopped
Salt & Pepper to taste
Basil leaves for garnish
To make the base – sieve flour into a bowl, make a well in the middle and place the yeast one side of the well and the sugar and salt on the other side Combine the Clover Classic fat spread and water in a jug and gradually add ¾ of this to the dry ingredients combining together to form a soft dough.
Lightly flour a work surface and turn the dough out. Knead for a few minutes until smooth, roll into a ball. Pop the dough into a greased bowl. Cover the bowl with cling film and leave in a warm place until double in size.
While the dough is proving, melt Clover Classic fat spread in a pan and add the crushed garlic..
Fry the garlic, thinly sliced onion and 1 tsp of sugar over a low heat stirring frequently until the onions have caramelised.
Transfer the onions to a bowl and add the pepper strips and piqaunte peppers. Mix well.
Knock down the dough again and quickly knead again to take the air out. Then return to bowl and leave for 10 minutes
Coat a baking tray) with a thin layer of oil
Roll out the dough to a nice big square to fit your prepared tray and transfer over. Gently raise the sides of the dough to form a little edging. Prick the base well with a fork.
Spread the topping evenly over the dough. Season with Salt & Pepper
Bake in preheated oven 190C for 25 minutes or until rim is golden brown and the peppers are charred.
Chefs Tip: If you wanting to add more flavours to the veg simply sauté the peppers and add your favourite herbs and spices