Pizza with Ash Brie, Cherry Tomatoes and Beerenberg’s Quince and Pear Paste

INGREDIENTS

Dough:

• 600g water
• 2g fresh yeast, or 1g instant dry yeast
• 1kg 00 pizza flour
• 30g salt

Note: feel free to use store-bought premade pizza dough instead of making your own.

Toppings:

• 1x wheel Udder Delights ‘Ash Brie’, diced
• 350g multi coloured cherry tomatoes, halved
• 1x jar Beerenberg ‘Quince and Pear Paste’
• 1x bunch of fresh thyme
• Extra virgin olive oil, to drizzl

DIRECTIONS

In a large mixing bowl, pour in the water and add the yeast, stirring until fully dissolved. Begin by incorporating half (500g) the flour into the bowl. Use your hands to mix the ingredients, this should take approximately 30 seconds.

Add the remaining flour (500g) and continue mixing for another 30 seconds until everything is well combined. Add the salt and continue mixing for an additional 30 seconds.

Transfer the dough to a clean surface and knead for 10 minutes. Cover with a clean tea towel and allow it to rest for another 10 minutes.

Shape and fold the dough into a smooth ball, then place in a bowl, cover with a tea towel, and let it rest for another 45 minutes.

Divide the dough into 250g portions and place them in a lightly oiled container. Leave them to proof for 8 hours at room temperature.

Preheat your pizza oven to approximately 450°C. Transfer each dough ball to a lightly dusted pizza tray and gently adjust the dough to cover the tray.

Spread 2 tablespoons of Beerenberg’s Quince and Pear Paste over the base and top with cherry tomatoes, Udder Delights Ash Brie and fresh thyme, then drizzle with olive oil.

Slide the pizza into the oven and cook for 20-30 seconds. Once done, remove from the oven, slice and serve. Repeat these steps for the remaining pizzas.