Insects are the trendy, sustainable way to get your protein. We’d say “new,” but we’re way behind on the bugs-for-protein trail, and it’s time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and leave your Fear Factor–rooted apprehension at the door.
Cricket flour is fast becoming one of my favorite insect-based ingredients to cook with. It’s such a versatile product, and this rosemary pizza dough is a prime example of why. It’s super-easy to make, and the mixture rises fast, so you’ll have a slice in hand well before any home-delivered alternative.
- Scant 2 1/4 cups plain (all-purpose) flour, plus extra for dusting
- Scant 2/3 cup cricket flour
- 1 teaspoon salt
- 1 tablespoon caster (superfine) sugar
- 1 teaspoon chopped rosemary leaves
- 1/4 ounce fast action dried (active dry) yeast
- 2 tablespoons olive oil
- 1 cup warm water, about 113°F
- 14 ounces canned chopped tomatoes
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper, to taste
- 3 tablespoons tomato purée (paste)
- 6 rashers (slices) of pancetta, chopped
- 1 3/4 cups mozzarella cheese, torn up
- 8 cherry tomatoes, on the vine
- A handful of rocket (arugula)
For the pizza
First, make the dough. Combine the flours, salt, sugar, rosemary and yeast in a large bowl. Mix in the oil and warm water, then knead together with your hands until everything is combined and the dough is not sticky but soft to the touch. Place the dough in a bowl and wrap in clingfilm, then leave in a warm place for 20-30 minutes.
Preheat the oven to 190°C/375°F/gas mark 5. Place the rested dough on a lightly floured surface (use cricket flour) and, using a rolling pin, roll the dough out into a large circular shape, about 1/4 inch thick, then spread it out on a large pizza pan or tray.
Now let’s make the topping. Using a food processor, combine the tomatoes, garlic, salt, pepper and tomato puree until smooth. Spread this mixture evenly over the pizza dough and then arrange the pancetta, mozzarella and tomatoes on top.
Bake in the hot oven for 20-25 minutes, or until golden brown. Serve garnished with rocket. This pizza is best eaten straightaway. Don’t make it too far in advance as the pizza dough will continue to rise if not used at once.