Recipe by Samantha Bolton
1 tbsp olive oil
1 long red chili pepper, sliced
1 green pepper, sliced
3 garlic cloves, sliced thin
3 small potatoes, sliced
2 tbsp oregano leaves
sea salt and black pepper
1 store bought pack of pizza dough
1 lamb sausage, cases removed and formed into balls
6 oz mozzarella ball
1 cup arugula for garnish
baba ghanoush (Jamie Oliver’s recipe):
3 medium aubergines
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder , optional
1 teaspoon cumin
extra virgin olive oil
Preheat the oven to 350° F
On a cutting board, cut the eggplants in half lengthways.
Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
Drizzle with 2 tablespoons olive oil, then toss to coat.
Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
Remove the eggplant from the oven, then leave aside to cool.
Peel and roughly chop the garlic, then place in a food processor.
Add the tahini, chili powder, cumin, 2 tablespoons extra virgin olive oil and the eggplant, discarding the skin.
Cut the lemons in half. Squeeze in the juice.
Secure the lid and blitz to a nice thick dip.
Add any salt or pepper if you’d like.
Transfer to a bowl and refrigerate
Preheat oven to 525°F. Heat the oil in a large non-stick frying pan over high heat. Add the chills, peppers, garlic, potato, oregano, salt and pepper and cook, stirring, for 5–6 minutes or until lightly golden and cooked through. Set aside.
Spread the dough out. Top with the potato, pepper mixture, sausage and mozzarella.
Place on large oven trays lined with non-stick baking paper and cook for 10–12 minutes or until golden and crisp.
Top with the arugula, baba ghanoush, and drizzle with extra oil to serve.
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