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Pizza with ERU Spreadable Goat Cheese, Coppa di Parma and olives
Want to make your own pizza? This pizza topped with goat’s cheese, Parma ham and fresh olives is easy to prepare.
1 hour
Post dinner, Dinner, Pre-dinner snack
ERU Spreadable Goat Cheese
1 people
Ingredients
- 1 tablespoon white caster sugar
- 1 sachet dried yeast
- 15.9 oz flour
- Cornflour
- 3.5 oz ERU Spreadable Goat Cheese
- 7.1 oz Coppa di Parma
- 8 dried tomatoes
- 1 clove of garlic
- 10 black olives
- 1 teaspoon chopped parsley
- Salt and pepper
- Olive oil
Preparation| 45 min
- Mix the sugar and the yeast with a little lukewarm water and stir thoroughly.
- Mix the flour and the salt in a bowl. Add the olive oil, the yeast mixture and approximately 100ml lukewarm water and knead until it forms a smooth, elastic dough. If necessary, add some more flour or water.
- Put the dough in a bowl which has been brushed with olive) oil and cut a cross in the top. Cover the dough, and leave to rise for approx. 30 minutes in a draught-free place.
- Preheat the oven at 200°C/392°F/gas mark 6 (fan oven 180°C/350°F/4).
- Divide the dough into 2 portions and flatten these into 2 flat disks using your hands or a rolling pin.
- Cover 2 oven trays with baking paper and lightly dust with cornflour.
- Bake the pizza bases for approx. 15 minutes in the preheated oven.
- Peel and finely chop the garlic. Heat some olive oil in a pan and fry the garlic for approx. 2 minutes.
- Slice the olives into neat rings.
Prepare| 15 min
- Spread the pre-baked pizza bases with ERU Spreadable Goat Cheese.
- Arrange the dried tomatoes and the Coppa di Parma on top.
- Sprinkle the olive rings on top of the pizza.
- Finish baking the pizza in approx. 15 minutes.
- Garnish with parsley.
Ingredients
- 1 tablespoon white caster sugar
- 1 sachet dried yeast
- 15.9 oz flour
- Cornflour
- 3.5 oz ERU Spreadable Goat Cheese
- 7.1 oz Coppa di Parma
- 8 dried tomatoes
- 1 clove of garlic
- 10 black olives
- 1 teaspoon chopped parsley
- Salt and pepper
- Olive oil
