Dinner

LANCEWOOD® RUSTIC 3 CHEESE PIZZA WITH RED ONIONS, BACON AND ROCKET

2

Serves / Makes

Cooking Time

< 15 min

Cooking Style

Oven

Ingredients

Pizza base:

2 x 500 ml cake or white bread flour

375 ml lukewarm water

10 ml salt

5 ml sugar

1 sachet instant yeast

 

Topping:

2 red onions, halved and sliced

45 ml oil

60 ml brown sugar

300 g LANCEWOOD® Gouda or Cheddar, grated

500 g LANCEWOOD® Mozzarella, sliced

140 - 200 g bacon, speck or ham

300 g Plain or Herb Feta

salt and freshly ground black pepper to taste

2 handfuls of rocket

sliced avocado (optional)

Method

Pizza base:

Combine the flour, salt, sugar and yeast in a bowl. Add 45 ml of the oil to the lukewarm water. Add to the flour and mix to a dough. Knead on a floured surface until smooth and elastic - about 5 minutes. Lightly oil the bowl with the remaining oil and return the dough to it. Cover and leave in a warm place until double in size - about 1 1/2 hours. Punch down and divide into 2 balls. Leave to rest for 5 minutes. Roll out on a floured surface into 2 large rectangles. Place on 2 baking sheets. Bake in a preheated oven at 250 ◦C for 3 minutes. Remove from oven. Brush the edges with oil.

 

Topping:

Heat the oil and fry the onions until just soft, add the sugar and stir to melt and caramelize. Sprinkle the grated cheese over the bases, top with slices of mozzarella, then onion and bacon or ham. Crumble the feta cheese over and season to taste. Return to the preheated oven and bake for 5 - 7 minutes or until golden and bubbling. 

 

To serve:

Scatter rocket over the top, cut and serve at once.

 

Cook's Notes:

Instead of onion, ham and rocket, use tomatoes, basil and drizzle with balsamic reduction. You can also use onion, ham and rocket, curried chicken, avocado, dollops of LANCEWOOD® Cultured Cream, coriander and chilli.

Mozzarella

Mozzarella

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Gouda

Gouda

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Cheddar

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Mozzarella Grated Bulk

Mozzarella Grated Bulk

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Mozzarella Bulk

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Gouda Bulk

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Cheddar Bulk

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Mozzarella Grated

Mozzarella Grated

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