Stone baked sheepish pizza

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(Redirected from Ewes' cheese pizza)


Stone baked sheepish pizza
Stone baked sheepish pizza
Ready to eat
Servings:Serves 4 - Makes 2 pizzas
Calories per serving:362
Ready in:1 hour 15 minutes
Prep. time:1 hour
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:1st November 2012
Partially cooked base
Ingredients for two pizzas

A Pizza stone makes such a gorgeous pizza that even though we went to the fabulous Borough Market, we had already decided that the evening meal had to be a pizza of some sort. The smells from a visit to Neals Yard Dairy were the deciding factor, it had to be a smelly cheese pizza. Although sheeps cheese is not ideal for a pizza, as it seems to melt away to nothing, the flavour still remains, especially if it's a nice stong smelly cheese.

We chose three British cheeses for our pizza:


Ingredients

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Mise en place

  • If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.

Method

  1. Make 1 pizza per person
  2. Preheat the grill to as hot as you can get it
  3. Set the pizza stone about 8cm (3") below the grill or the pizza may burn
  4. Dust the work-surface with fine yellow cornmeal
  5. Stretch or roll the dough into two thin rounds
  6. Prick the pizzas all over with a fork. This prevents it puffing up too much and burning while it is cooking
  7. Slide the empty pizza onto the pizza stone using a pizza peel and grill on one side only until lightly browned, about 2 or 3 minutes.
  8. Remove the pizza from the oven and drizzle the pizza with olive oil and sprinkle a pinch of oregano over the base
  9. Spread with thinly sliced red onions and divide the cheese into three distinct areas on the pizza
  10. A final drizzle of live oil and a grind of black pepper finishes the preparations
  11. Bake for 3 to 5 minutes (depending on how hot your oven is) or until the cheese browns a little - watch it closely as it can easily burn.
  12. Keep the fist pizza warm at the bottom of the oven whilst you make the second.

Chef's note

If you don't have a pizza peel use an upturned plate, dusted with fine yellow cornmeal and some deft handwork to slide the dough onto the stone.

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