Festive camembert wreath

SERVES 10-12 PREP + COOK TIME 40 MINUTES (+ REFRIGERATION + PROVING TIME)

Bring some festive sunshine to the party with this oozing cheese pull-apart wreath. It’s the perfect share plate. 2 eschalots, halved

50g salted butter

80g dried cranberries

80g frozen cranberries

80g sugar

50g port

2 sprigs fresh thyme, leaves only 1 whole Camembert cheese (approx. 200g)

30g slivered pistachios (plus extra to serve)

130g streaky bacon, diced, fried and cooled

1 egg, lightly beaten

PIZZA DOUGH

220g water

1 teaspoon sugar

2 level teaspoons dried instant yeast

400g baker’s flour

30g extra virgin olive oil, plus extra to grease

1 teaspoon sea salt

1 Place eschalots into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl. 2 Add butter and sauté 2 min/120°C/speed 2.

3 Add dried and frozen cranberries, sugar, port, thyme and season with 2 pinches of black pepper and ¼ teaspoon salt. Cook 10 min/90°C/ / speed 1. Place in a bowl in fridge to cool completely. Clean and dry mixing bowl.

4 PIZZA DOUGH Place water, sugar and yeast into mixing bowl, warm 2 min/37°C/speed 1.

5 Add flour, oil and salt, knead dough symbol/3

min. Shape dough into a ball and place in a greased bowl. Cover and set aside in a warm place to prove for 1 hour or until doubled in size.

6 Preheat oven to 190°C. Line a pizza tray (30cm) and set aside.

7 Divide dough into 2 equal portions, then roll each portion into a 30cm circle. Set one dough circle aside and place the other one on the pizza tray.

8 Place whole camembert in the centre of dough on pizza tray. Spread 3/4 of the reserved filling around the camembert, keeping a gap of 1cm from the edge of the dough. Sprinkle filling with pistachios and 3/4 of the bacon.

9 Place the reserved circle of dough on top of filling and cheese. Crimp the outside edges of the pizza with fingers or a fork to seal. Cut dough directly on top of the camembert to form 8 triangles and roll back to enclose the sides of cheese.

10 To make the wreath leaves, use a sharp knife or scissors to cut the pizza into quarters up to the centre. Then, cut each quarter in half, to create 8 sections. Cut those sections in half again, to create 16 in total. Lift and twist each section of dough 90 degrees, repeat all the way around.

11 Brush with the egg and bake for

18-20 minutes or until golden brown.

12 Serve with extra filling. Garnish with pistachios and remaining bacon before serving warm.