Whitestone Lindis Pass Wholemeal Brie Pizza. What could be more tempting than the aroma of freshly baked pizza? This easy-to-make version is bursting with vegetables and topped with delicious Lindis Pass Brie from award-winning cheesemaker Whitestone.
Makes 2 x 30cm pizzas
3 tsp dried yeast
1 tsp caster sugar
250g wholemeal flour
250g plain flour
1 tsp salt
1 tbsp olive oil
1 tbsp chia seeds
1 tbsp poppy seeds
150g pizza sauce
1 cup broad beans, shells removed
1 cup peas, blanched 2 courgettes, sliced thinly
1 cup baby spinach leaves
200g Whitestone Lindis Pass Brie
Basil leaves and extra virgin olive oil, to serve
Mix yeast with sugar and 1 cup warm water. Leave to bubble for 5-10 minutes. Mix flours together in a bowl. Season with salt. Make a well in the centre and pour in yeast mixture. Bring together flour and liquid. Add another ½ to 1 cup of water if too dry. Add olive oil and seeds and bring the dough together.
Knead with your hands on a floured board or with an electric dough hook for 8-10 minutes.
Place dough in a greased bowl, cover and leave in warm place for 1 hour until doubled in size. Then knock back and shape into two rectangles.
Preheat oven to 200˚C, or warm up pizza oven. Place bases on a baking tray lined with baking paper. Spread sauce over pizza bases and arrange vegetables over the top. Cover pizzas with a small piece of foil, just enough to cover the vegetables. Place in oven and cook for 12 minutes.
Remove pizza from oven and arrange long slices of Whitestone Lindis Pass Brie over the top. Return pizza to heat and cook a further 3-5 minutes, until the cheese begins to melt. Serve hot with plenty of fresh basil leaves and a drizzle of extra virgin olive oil.