Blue cheese and prosciutto pizza with caramelised Pink Lady® apples
AND LABORIE chardonnay
Makes 2 medium pizzas or 4 pizzettes
Prep time: 20 min
Cooking: 1 hour
- Sam Linsell –
________________________________________________________________________________________________________________________________________________________________________________________
INGREDIENTS:
Dough:
- 2 tsp sugar
- 2 Tbsp olive oil (plus extra for coating)
- 275 grams of bread flour
- 1 tsp fine salt
- 1 ¾ tsp instant yeast
Caramelised apples:
- 2 Pink Lady apples – cored and cut into wedges
- 2 Tbsp butter
- 1 Tbs dark brown sugar
- 1 tsp fresh thyme leaves
- Pinch of sea salt flakes
Toppings:
- 100 grams Mozzarella grated
- 100 grams mature cheddar grated
- 125 grams of creamy blue cheese or blue cheese of choice
- 10 – 14 slices of prosciutto
- Hot honey (or any honey) to drizzle (optional)
- Thyme sprigs for garnish (optional)
METHOD:
Make the dough in advance.
Mix the sugar with 175ml of lukewarm water and stir to dissolve. Add the olive oil.
Add the flour, salt, and yeast to the bowl of a stand mixer and give it a whisk to combine. Using the dough hook attachment, set it to medium and slowly add the water to the bowl. Speed up and mix until the mixture forms a smooth dough that clears the side of the bowl.
Dust a surface with flour and knead the dough for about 7 – 8 minutes until smooth and springy to the touch. Place the dough in a lightly oiled bowl, oil the surface, cover it with cling film, and set aside it in a warm place to rise. Approximately 2 hours depending on the temperature.
While the dough is proving, make the caramelised apples. Heat a non-stick frying pan with the butter and add the sliced apples once melted. Toss to cook for a minute before adding the sugar and thyme. Cook until the apples are golden on each side but still firmish. While the apples are cooking, add a pinch of salt.
Once the dough has doubled in size, tip onto the floured surface divide into 2 or 4 equal pieces and roll these into balls.
Roll the dough out quite thin and set it on a board with baking paper. Allow it to rest while you preheat your oven to 220C. If you have a pizza stone or steel, add it to the oven to preheat. You want to get the stone as hot as possible.
When you are ready to make the pizza, grate the mozzarella and cheddar cheese.
Sprinkle the base of the pizza generously with mozzarella and Cheddar, add the caramelised apples, and crumble the blue cheese. Bake for about 8 – 10 minutes until puffy, and golden and the pizza has a brown crispy base.
Twirl the prosciutto on the pizzas and drizzle with hot honey. Serve with a chilled glass of Laborie Chardonnay.
Recipe – Blue cheese and prosciutto pizza with caramelised Pink Lady® apples
AND LABORIE chardonnay
Makes 2 medium pizzas or 4 pizzettes
Prep time: 20 min
Cooking: 1 hour
- Sam Linsell –
______________________________________________
INGREDIENTS:
Dough:
- 2 tsp sugar
- 2 Tbsp olive oil (plus extra for coating)
- 275 grams of bread flour
- 1 tsp fine salt
- 1 ¾ tsp instant yeast
Caramelised apples:
- 2 Pink Lady apples – cored and cut into wedges
- 2 Tbsp butter
- 1 Tbs dark brown sugar
- 1 tsp fresh thyme leaves
- Pinch of sea salt flakes
Toppings:
- 100 grams Mozzarella grated
- 100 grams mature cheddar grated
- 125 grams of creamy blue cheese or blue cheese of choice
- 10 – 14 slices of prosciutto
- Hot honey (or any honey) to drizzle (optional)
- Thyme sprigs for garnish (optional)
METHOD:
Make the dough in advance.
Mix the sugar with 175ml of lukewarm water and stir to dissolve. Add the olive oil.
Add the flour, salt, and yeast to the bowl of a stand mixer and give it a whisk to combine. Using the dough hook attachment, set it to medium and slowly add the water to the bowl. Speed up and mix until the mixture forms a smooth dough that clears the side of the bowl.
Dust a surface with flour and knead the dough for about 7 – 8 minutes until smooth and springy to the touch. Place the dough in a lightly oiled bowl, oil the surface, cover it with cling film, and set aside it in a warm place to rise. Approximately 2 hours depending on the temperature.
While the dough is proving, make the caramelised apples. Heat a non-stick frying pan with the butter and add the sliced apples once melted. Toss to cook for a minute before adding the sugar and thyme. Cook until the apples are golden on each side but still firmish. While the apples are cooking, add a pinch of salt.
Once the dough has doubled in size, tip onto the floured surface divide into 2 or 4 equal pieces and roll these into balls.
Roll the dough out quite thin and set it on a board with baking paper. Allow it to rest while you preheat your oven to 220C. If you have a pizza stone or steel, add it to the oven to preheat. You want to get the stone as hot as possible.
When you are ready to make the pizza, grate the mozzarella and cheddar cheese.
Sprinkle the base of the pizza generously with mozzarella and Cheddar, add the caramelised apples, and crumble the blue cheese. Bake for about 8 – 10 minutes until puffy, and golden and the pizza has a brown crispy base.
Twirl the prosciutto on the pizzas and drizzle with hot honey. Serve with a chilled glass of Laborie Chardonnay.