Sea Salt Crackers

Every Saturday night in our house is pizza night. We make our own (of course) and you can find my recipe for pizza here. The trouble is, we’re never quite sure how many of our extended family will turn up to eat – our children have all grown up and moved out, and their plans always seem to change. As a consequence, I often have a portion or more of pizza dough left over; that’s no problem, it will happily rest in the fridge for a few days, and it freezes well but… Saturday is pizza night and I will always make a fresh batch of dough up on the day. So the unused pizza dough often gets thrown away; I find that offensive because it tastes lovely and it doesn’t deserve that fate.

Last night we had a cheese and biscuits night. It had been a long, busy and tiring day so I knocked up some Provencal biscuits then spotted a lonely portion of pizza dough in the fridge. Mmm, surely I can do something with this… I wonder.

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RECIPE 

a portion of pizza dough

olive oil

sea salt


METHOD 

Heat the oven to 230C/ gas 8

On a lightly floured surface, roll the pizza dough as thinly as you can, then leave it to rest for five minutes. Roll it again, then place it on a lightly oiled baking sheet (or on a silicon mat, in which case you can dispense with the oil). Scatter lightly with sea salt.

Using a pizza cutter, or a sharp knife, cut the pizza dough into four strips, then cut across those strips at an angle to make triangles – or something close, it doesn’t matter too much. There is no need to pull the cut pieces apart, they will pull away from each other as they cook.

Bake them in the hottest part of the oven for around 6 minutes; they will turn golden and crunchy, and puff up into little salty pillows. The picture above was taken immediately after they came out of my oven, and because they are just made of thin, crusty dough they don’t deflate.

They are delicious straight out of the oven, and almost as good a couple of hours later. They are great with cheese, good for dips and as part of a canape, mezze or tapas selection. Or you can just pick them up to nibble on, they taste great all by themselves.

I doubt they will keep well, but I didn’t get the chance to find out – we scoffed them all!

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