I stood with the refrigerator door open and weighed my options for making the Olive Spelt dough. If I didn't want to run out to the co-op, I had the choice between whole milk buttermilk or nonfat Greek-style plain yogurt for the whole milk plain yogurt called for in the recipe. Since I knew I would eat the yogurt, but would not drink the buttermilk, I decided to use up the latter.
Wrong choice, I believe. If any of you have made the Buttermilk Bread dough from ABinFive, you are familiar with the consistency. Wet. Sticky. Gloppy. Delicious. But that dough gets put into a loaf pan.
I decided I was going to make some version of these lentil pizzas.
I made one big pizza, rolling out the dough to 1/8 inch. The dough stuck to everything despite lots of extra flour and cornmeal on the paddle. I had holes in the rolled out dough.
I piled on the topping anyway, and then tried to slide the pizza into the oven. By the time I got it onto the baking stone it looked like a misshapen giant pretzel. I had little hope for it being edible.
To my surprise it was delicious. Not the prettiest sight, mind you, but the lentil topping was perfect for this tangy dough, the cinnamon and cumin offsetting the sourness.
So, if you try the topping, here's what I did. I made half the lentil mixture, and did not include the arabic spice mix. I might suggest making smaller pizzas, rather than one large one.
Alas, I will try yogurt next time.