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.
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.