Search
  • 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.







23 views0 comments

Recent Posts

See All

Upcoming markets and Events

TBC...

Good things are coming :)