A quick dairy and gluten-free recipe from Lesley Holdship
Lardo has the most wonderful flavour. The richness is cut by the sweet yet acidic nature of the tomatoes.
For the flour:
200g gluten free flour
½ tsp xanthan gum
2 tsp easy blend yeast
A generous pinch of sea salt
1 tbsp rosemary leaves, chopped
For the topping:
200g potato, cooked and sliced
10 cherry tomatoes, cut in to half
10 thin slices of lardo
Preheat the oven to 200C. Line 2 trays with parchment.
Mix together the flour, gum, yeast, salt and rosemary. Stir in 125-150ml warm water using a table knife until you have a soft dough.
Knead gently until smooth then divide into 2. On the tray, press each piece of dough into a round, rectangle or whatever shape you like! Rustic is good too.
Spread with a scant ladleful of passata. Top with the potato, cherry tomatoes and then lay over the lardo. Bake for 20-25 mins until the base is crisp.
Recipe: Lesley Holdship