Rich's Black Dahl & Crème Fraiche Pizza Sarnie Recipe
Our Pizza Ambassador, Rich Payne (@dough_and_behold), has made us this fantastic filling recipe for Pizza Sarnies that you can try at home. This recipe goes with Rich's Regen Pizza Sarnies Dough Recipe (which you will need to make the outer layer of your Sarnies). We hope you enjoy this Black Dahl & Crème Fraiche Pizza Sarnie Recipe!
Rich's Black Dahl Method:
-
Before you go to bed, rinse your black lentils and soak overnight in a big pan of cold water.
-
The next morning drain and rinse your lentils, add to a large pan full of cold water, (water must be about 2 inches above the lentils) bring it to a boil, then reduce to a low heat and simmer until the lentils become soft. (About 45-50 mins)
-
Get all your spices together and add them to a hot frying pan to make them nice and fragrant, not more than 30-40 seconds then tip them into a pestle and mortar and crush them down to a fine powder.
-
Gently heat a glug of olive oil and a big knob of butter in a deep casserole dish and add your onions for 4-5 mins, then add your garlic and ginger until soft but not burning.
-
Add the spices you set aside along with a cinnamon stick and bay leaf, then the tomato paste, and then your cooked lentils, adding extra water from the pan until your mix resembles a thick and chunky kind of soup.
-
Heat gently until it's all nice and simmering, then turn off the heat, place the lid on top of the dish and place into a preheated oven at around 180ºC for 4-6 hours, checking every hour or so to give it a stir and check it's not drying out. (Add a bit of leftover boiled lentil water if it’s looking dry, but it shouldn’t be!)
-
I then turn the heat off and just leave it in the oven for another 3-4 hours (I add another big knob of butter at this point and watch it melt in, giving it a good stir), then add the double cream. If I make a double batch I put half into a container, let it cool, and store it in the fridge for another day or so, then reheat when needed.
-
When you’re ready to make your Sarnie, heat up in a small saucepan, or whack it on top of your BBQ to get it hot and bubbling and ready to pour into your sarnie!
To assemble the Sarnies, you’ll need to have four of Rich’s Sarnie dough balls - check out Rich’s Regen Dough Recipe here.
Making the Sarnie:
- Open out your dough ball and stretch it to around 10 inches.
-
Drizzle a little olive oil on top.
-
Add a small amount of mozzarella.
-
Grab the top end of the pizza dough and fold it over / pull it towards the front, so you have a half moon shape.
-
Place upon a pizza peel and launch into your pizza oven (oven should be around 400ºC) - watch your Sarnie as it puffs up in the oven (around 60 secs).
-
When your Sarnie is all puffed up, rotate it 180º for 20-30 secs to give the other side an even bake.
- Remove the Sarnie from the oven and place on a clean work surface.
-
Carefully open the sandwich, it will be hot and steam will come out, so you can use oven gloves if you’d prefer.
-
Once the Sarnie is open, spoon in copious amounts of your Black Dahl, add a few large spoonfuls of crème fraiche, and top with torn coriander.
- Fold the sandwich closed and attempt to eat without it oozing everywhere! This is a seriously messy sarnie, but ohhhhhhh sooooo tasty. You can mop up any of the dahl that will most definitely ooze out with your remaining sandwich!
