Smoked Double Devon Pizza

Indulge yourself with this smokey pizza, using Capreolus Dorset Coppa and our new Double Devonshire Cheese. 

  • X 4 Sourdough Pizza Balls  
  • Plain flour  
  • 1 Apple 
  • Capreolus Coppa  
  • 50g grated Quicke’s Smoked Clothbound Cheddar  
  • 200g grated Quicke’s Smoked Double Devonshire Clothbound Cheese  
  • Handful of rocket  
  • Balsamic glaze 

METHOD 

  1. Take the dough balls out from the freezer. Defrost overnight (at least 12 hours) in a refrigerator covered with a clean cloth or cling wrap to prevent drying out.   
  2. Remove 2 hours prior to use and bring up to room temperature allow to double in size.   
  3. On a floured surface, either hand stretch or roll out using a rolling pin to your required size.   
  4. Place in a pre-oiled pizza pan and thinly spread a dollop of the Smokey tomato relish.  
  5. Sprinkle on the grated Smoked Double Devonshire cheese and Smoked cheddar   
  6. Add the slices of apple and the Coppa evenly across the pizzas 
  7. Bake in the over until the cheese is golden and the base is crisp.   
  8. Remove from oven and serve topped with handful of rocket and drizzle Balsamic glaze to finish.   

PREPARATION TIME 15 MINUTES 

COOKING TIME 10 MINUTES 

 

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