Caxton magazines staffThis irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over
INGREDIENTS
For the sweet potato bread:
- 500g sweet potatoes
- 500ml milk, plus an extra 650ml milk
- 700g white flour
- 15ml salt
- 10g yeast
- olive oil
- few sprigs fresh thyme
For the filling:
- 250g rosa tomatoes
- 30ml olive oil
- Maldon sea salt
- 2 packets buffalo
- mozzarella, sliced
- 250g Parma ham, sliced
For the basil pesto:
- 250ml olive oil
- 1 punnet basil
- 100g pine nuts, toasted
- 1 clove garlic
- 15g Parmesan cheese, grated
- 25ml Morgenster olive oil
- 5ml lemon juice
METHOD
- To make the sweet potato bread: peel and cut up the sweet potatoes and boil in 500ml milk. Once cooked, mash it with the remaining milk and place it in a bowl. Pour over the flour, salt and yeast and knead for 15 minutes.
- Grease a cake tin with a little olive oil. Place the dough into the tin and allow it to rise in a warm place.
- Heat the oven to 180°C. Pour a little olive oil over the top of the dough, sprinkle it with the fresh thyme and bake until golden brown.
- Remove the bread from the oven and leave to cool for 5 minutes before removing it from the cake tin.
To make the filling: heat the oven to 200°C and roast the tomatoes with the olive oil and Maldon sea salt for 20 minutes.
To make the pesto: place the ingredients in a food processor and blend until smooth.
To assemble the sandwich: cut the bread in half widthways, layer the pesto, the mozzarella, roasted tomatoes and Parma ham on the bottom half. Place the other half on top and cut it in the style of a pizza.
This recipe serves 10 people
