Stone baked sheepish pizza
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:
| 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: | 
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| Recipe author: | Chef |
| First published: | 1st November 2012 |
|
Best recipe reviewMad cheese mix! 5/5 A great selection of cheeses on this lovely pizza. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion pizza dough - Makes 2 pizzas
- 1/3rd of a red onion, finely sliced
- 3 or 4 thin slices of Wigmore cheese
- 3 or 4 thin slices of Little Ryding cheese
- 3 or 4 thin slices of Ragstone cheese
- A good glug of garlic olive oil
- A pinch or dried or fresh oregano
- A few very thin shaves of home smoked bacon
- A twist of black pepper
- Fine yellow cornmeal for dusting
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
- Make 1 pizza per person
- Preheat the grill to as hot as you can get it
- Set the pizza stone about 8cm (3") below the grill or the pizza may burn
- Dust the work-surface with fine yellow cornmeal
- Stretch or roll the dough into two thin rounds
- Prick the pizzas all over with a fork. This prevents it puffing up too much and burning while it is cooking
- 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.
- Remove the pizza from the oven and drizzle the pizza with olive oil and sprinkle a pinch of oregano over the base
- Spread with thinly sliced red onions and divide the cheese into three distinct areas on the pizza
- A final drizzle of live oil and a grind of black pepper finishes the preparations
- 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.
- Keep the fist pizza warm at the bottom of the oven whilst you make the second.
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Partially cooked base
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Ingredients for two pizzas
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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