JAMIE LAING’S STRAWBERRY, GOATS CHEESE AND BALSAMIC PIZZA

INGREDIENTS

(serves 4 – or 1 if you’re feeling greedy)

For the pizza dough:

375g plain flour, plus extra for dusting

1 teaspoon salt

1 tablespoon caster sugar

7g dried active baking yeast

2 tablespoons olive oil

160ml warm water (45°C)

For the pizza topping:

2tbsp Elmlea Double

80g soft mild goat’s cheese, crumbled

250g strawberries, leafy ends removed and thinly sliced

225g ball mozzarella, drained and shredded Freshly ground black pepper

Fresh basil, leaves picked and torn Balsamic glaze, to serve

METHOD

1. To make the dough, evenly combine the flour, salt, sugar, and yeast in a large bowl. Mix together the oil and water.

2. Gradually add the liquid to the flour, mixing continuously with a wooden spoon until you have a soft dough.

3. Tip out on a lightly floured work surface and knead for five minutes until smooth and elastic. Cover with a clean tea towel and leave to rest for 15 minutes.

4. Preheat the oven to 200°C/180°C fan/gas 6 and preheat a large baking tray. 5. On a lightly dusted sheet of a baking parchment roll the pizza dough into a 30cm circle.

6. Mix the goat’s 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.

7. Using the parchment, slide the pizza onto the preheated baking tray and bake in the oven for 20 to 25 minutes until golden, bubbling and the base is crisp.

8. Top with the fresh basil and drizzle with balsamic glaze to serve.