CLAI R E ’ S F RYING PAN PIZZAS WITH S O F T G OAT ’ S CH E E S E, SPROUTS, HAZ E LN UTS AN D HON EY

I developed this while working with Delamere Dairy

Makes four pizzas

INGREDIENTS

500g strong white bread flour

325ml warm water

2 tbsp olive oil, plus extra for frying and drizzling 7g dried yeast

1 tsp salt

300g sprouts, trimmed and

thinly sliced

2 x 125g plain goat’s cheese logs,

crumbled

30g hazelnuts, lightly toasted and roughly chopped 1-2 tbsp runny honey

1 tbsp picked thyme leaves

METHOD

In a bowl mix together the flour, water, one tablespoon of olive oil and the yeast to form a dough. Mix well for five minutes, then add half a teaspoon of salt. Knead for a good few minutes more on an oiled worktop until

smooth and elastic. Alternatively, use a dough hook on an electric mixer. Put the dough to one side

covered in a bowl somewhere warm for around

one hour to prove. In a frying pan over a moderate heat, fry the

shredded sprouts in one tablespoon of olive oil with a big pinch of salt for around one and a half minutes until softened. Remove from heat; put to one side on a plate. Divide the dough into four even balls and on a lightly oiled or flour-dusted surface, roll each out into a disc approximately 20cm in diameter and 1cm thick. Over a high heat, get a large frying pan very hot with enough olive oil to cover the base of the pan with around 1cm of oil. Have some kitchen tongs at the ready. With the oil very hot, shimmering almost, use the tongs or use your hands to carefully lower the pizza

dough into the hot oil, laying the disc down away from you in case you splash

any of the oil. Working in batches, use the kitchen tongs to press

the centre of the dough down as it bubbles up and away from the pan. Cook for about one and a half to two minutes on the first side, or

until puffed and golden brown. Then use the kitchen tongs to carefully flip the dough and cook the other side for about one and a half

to two minutes more. Remove the pizza from the pan and drain on paper towels. Repeat with the remaining pizza dough. To each pizza, add a quarter of the sprouts, quarter of goat’s cheese, quarter of hazelnuts, quarter of the thyme, a good drizzle of the honey and a slick more

olive oil, and finally some more salt and black pepper,

as necessary, to serve.