Unf*ckupable wholemeal pizza dough, 5p

Jack Monroe

I made a pizza tonight, and dolloped some of last night’s leftoverbaba ghanoushon top – although minus the tomatoes, as it is traditionally made. The baba recipe in my first book is based on a baba/imam-bayildi cross that a friend of mine used to make, and I long believed that baba ghanoush is always made with tomatoes. A few years in the culinary world (and some rather scathing comments) showed me that that was in fact rather unusual, but still, I like it. I digress; last night’s baba was made without tomatoes. Just good old aubergines, roasted until blackened on the outside and soft and smoky on the inside, mashed with some minced garlic, oil, salt and lots of lemon juice. I passed over the tahini, for which my dear Ottolenghi would raise his eyebrows, but I didn’t have any in. A tablespoon of peanut butter is a…

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