Charcoal Sourdough Pizza: Aubergine, Courgette,Smoke House Cheese, Olive.

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.