- Angel Ashcroft
Charcoal Sourdough Pizza: Aubergine, Courgette,Smoke House Cheese, Olive.
Updated: Jun 20, 2019
Smoke House is a gratable, sliceable cheese with a deep umami flavour and a strong smoke finish that comes from the finished cheeses being smoked over applewood chips. This recipe shows is a great way to cook with Smoke House but it works equally well in sandwiched or just with crackers and chutney as part of a cheese board.
Ingredients: Makes 2 large pizzas
Dough:
500g organic bread flour
1tsp fine salt
1/2 tsp dried yeast
2 tsp charcoal or vegetable ash
1 tbsp olive oil
400ml warm water
Follow instructions for 'dough setting' on a bread machine or hand knead for 10 minutes and leave dough to rise for 45 minutes in a warm place. knock the dough back. Cut into 2 pieces and leave to rest for 10 minutes. Shape the dough using a rolling pin or by hand and top with ingredients as listed below.
Toppings:
1/2 Aubergine, sliced into half moons
1 Courgette, sliced into coins
1/2 reed pepper, deseeded and sliced into thin lengths
1/2 white onion, peeled and sliced into half moons
1 tbsp olive oil
2 tbsp tomato puree
100g Smoke House cheese from Strictly Roots Vegan, grated
Roast the aubergine, courgette, pepper and onion in the olive oil for 30 minutes in a preheated oven, gas mark 5.
Use the back of a spoon to cover the pre prepared pizza bases (see above) with tomato puree, top with the roasted vegetables and sprinkle the grated Smoke House cheese. Bake the pizzas in a hot oven for about 15 minutes or until the centre of the base is crisp.
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