Basic dough is 150g self-raising flour; 80g butter, splash of olive oil, pinch of salt and 50g cheese plus 25g to top before cooking for 10 min at 220C. I think dough in fridge for 30 minutes might be good?
Variations with types of cheese, I think a little parmesan. Then divide the dough and add separately basil, rosemary, garlic, pepper, chilli, lemon zest, parsley, mint(Moroccan), mint (ginger). Dust with smoked paprika and sesame seeds? Recipe below for added inspiration/experiment. Get the variants ready before hand – all finely chopped. To make all options and combinations I might double up basic ingredients for the dough.
Pages: 1 2