Leftover Lunch: Pesto Cheatza

We’ve all been there. It gets to lunchtime, and there’s next to nothing in. You should have gone shopping days ago. You finished the last of the bread yesterday. You’ve nothing handy in a tin, and cooking proper is OTT, but the shops are an X-minute round trip away and that sounds like X-minus-2 minutes too far.

This happens more often than I care to admit, and being a bread-head, I normally reach for the flour.

If I had time to wait for dough to rise, I’d have time for the shops. I need a quick fix. Time for my patented (well, not really) 15-minute flat bread cheatza!

...Not much in...

I had nothing to work with but some very tired rocket, the tail-end of a block of cheese, and whatever bits I had knocking about at the back of my fridge/cupboard. But it turned out okay in the end (it’s alright, you can breath out now).

And before you start, a pizza is an Italian open sandwich and, as such, definitely qualifies for a sandwich blog. Okay? Okay. Can I finish now? Alright then.

Ingredients (serves 1)

For the flatbread:

  • 75g plain white flour
  • 1/4 tsp salt
  • a small glug of oil (roughly a tsp), plus more for  kneading & rolling
  • 45ml water

Toppings of your choice. In this instance:

  • 2-3 tsp pesto
  • pince nuts
  • sesame seeds
  • rocket leaves
  • cheddar cheese

Put the flour and salt into a bowl, add the water and the oil, and mix until the dough comes together.

Lightly oil a surface and knead the dough for a couple of minute until… Well, you know what to do. Don’t you? Make it nice.

Leave the dough to rest. Meanwhile, put a heavy-bottomed (quiet at the back) frying pan on a med-high heat, and toast the pine nuts and sesame seeds for a few minutes until their smell hits your nose all toasty-like. Mmmm. Then put ’em in a bowl, and set aside. Leave the pan on the heat.

Grate your cheese. What, you want instructions?

When the dough’s rested for 10 minutes or so, roll/stretch out to roughly 20cm. If you’re having trouble imagining 20cm, it’s about two-thirds of the size of a 30cm ruler. You’re welcome.

Whack that badboy (J.O. eat your heart out) into the pan, flip after about 2 minutes, or when the underside is starting to brown in patches, and cook for another half a minute or so.

Stick your new flat bread buddy on a grill pan, spread the pesto over one side, scatter the nut and seeds, then the cheese, grind over a little black pepper, scatter your rocket, and pop him under the grill. When the cheese has melted, and it looks, well, like a pizza, pop him on a plate, and eat the little bugger.

Did you need me to tell you how to do that? Almost certainly not. Did I want to write a post, and figure my lunch was as interesting as it would get today? You betcha. Was it all rather yummy? Is pizza ever not?!

Until next time, sarnie-snugglers!


2 thoughts on “Leftover Lunch: Pesto Cheatza

  1. nice! we have pizza most fridays and i sometimes push the taste for decency in my choices of toppings (cauliflour, walnuts and blue cheese anyone?) Much nicer than shop bought. The PArtisan Baker has been experimenting with sourdough bases….mmmmhh….

    • Ah, Friday night pizza was a tradition when I lived at home, it was a joyous occasion!

      PArtisan baker was one of the first blogs I read, though I’m a little behind with it lately. I first came across sour-dough pizza on the rather excellent Edible Substance blog. I’m desperate to have a go…

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