Sesame and Spring Onion Layered Bread
Inspired by the flavors of Qiang Bing or scallion and sesame pancake, we layered Market Hall Bakery’s pizza dough with tahini and spring onions, topped it with sesame seeds and, once baked to crispy perfection, drizzled it with Sichuan peppercorn infused oil. This recipe is easy to double, to use the full package of pizza dough. Or do as we did—use the second half of the dough with a different combination of flavors. For round two, we filled it with anchovies, drained capers and fresh thyme, topped with nigella seeds and garlic-infused oil. The flavor combinations are endless!
Recipe, food styling and photography by Marshka Kiera
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- 1 tablespoon all-purpose flour, for dusting
- 1/2 14-ounce package prepared pizza dough, at room temperature
- 1 tablespoon tahini, at room temperature, such as Soom Sesame Premium Tahini
- 1 spring onion, white bulbs and tender light greens only, finely chopped (about 1/2 cup)
- 2 1/2 tablespoons neutral oil, like grapeseed or peanut oil, divided
- One 14-ounce package prepared pizza dough
- 1 teaspoon Sichuan peppercorns, crushed, or red pepper flakes
- 1 teaspoon sesame seeds
- Fleur de sel, for finishing
To assemble the bread, place the pizza dough on a surface dusted with flour and gently press or roll the dough into a large rectangle, about 14x10 inches. Spoon the tahini over the dough and distribute with the back of a spoon, leaving a 1-inch border around the outside (don’t worry, this doesn’t need to be perfect!). Scatter the spring onions and salt in an even layer over the dough.
Starting on a long side, roll the dough into a rope. Then coil the dough to form a flat circle. Using your hands or a rolling pin, press the circle to flatten it out into an 8-inch disk. Brush with 1/2 teaspoon of oil, cover loosely in plastic wrap and let proof for 20 minutes.
While the dough is proofing, preheat the oven to 450°F. Place a 9-inch cast iron skillet or oven-proof pan into the oven to heat.
To make the Sichuan peppercorn oil, heat a small skillet over medium-low. Add the Sichuan peppercorns and toast, shaking the pan occasionally, until they are aromatic, about 2 minutes.. Transfer the peppercorns to a small heatproof bowl. Return the skillet to high heat and add 2 tablespoons of oil. Heat the oil until hot, but not smoking, about one minute and then pour over the toasted peppercorns.
To cook the bread, remove the plastic from the spring onion dough, sprinkle with the sesame seeds and press them down gently with your fingers. Remove the pan from the oven, drizzle the remaining 1/2 teaspoon of oil into it, spreading it in an even layer on the bottom of the pan. Transfer your dough round to the pan, sesame side up and bake for 13–15 minutes, until golden brown and crisp.
Allow to cool for 5 minutes. Serve warm, drizzled with 1 tablespoon of Sichuan peppercorn oil and a sprinkle of fleur de sel. Serve the extra oil on the side for dipping.