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JAMIE LAING’S STRAWBERRY, GOATS CHEESE AND BALSAMIC PIZZA
“#DoMoreThanPour is about combining two great British passions – tennis and cooking. For me, it is about having the right ingredients in the fridge to experiment, try something new and create delicious dishes that bring people together. A surprisingly different dish, my strawberries and cream pizza does exactly that!”
“#DoMoreThanPour is about combining two great British passions – tennis and cooking. For me, it is about having the right ingredients in the fridge to experiment, try something new and create delicious dishes that bring people together. A surprisingly different dish, my strawberries and cream pizza does exactly that!”
Ingredients
FOR THE PIZZA DOUGH
375 grams plain flour plus extra for dusting
1 teaspoon salt
1 tbsp caster sugar
7 grams dried active yeast
2 tbsp olive oil
160 ml warm water (45 C)
FOR THE PIZZA TOPPING
2 tbsp Elmlea double cream
80 grams soft mild goat's cheese crumbled
250 grams strawberries leafy ends removed and thinly sliced
To make the dough, evenly combine the flour, salt, sugar, and yeast in a large bowl.
Mix together the oil and water.
Gradually add the liquid to the flour, mixing continuously with a wooden spoon until you have a soft dough.
Tip out on a lightly floured work surface and knead for 5mins until smooth and elastic. Cover with a clean tea towel and leave to rest for 15mins.
Preheat the oven to 200C/180C fan/gas 6 and preheat a heavy, large baking tray.
On a lightly dusted sheet of a baking parchment roll the pizza dough into a 30cm circle.
Mix the goats cheese with the Elmlea Double until smooth then spread out over the pizza base. Top with the strawberries, mozzarella and season with freshly ground black pepper.
Using the parchment, slide the pizza onto the preheated baking tray and bake in the oven for 20-25mins until golden, bubbling and the base is crisp.
Top with the fresh basil and drizzle with balsamic glaze to serve.
