Paddy’s Day Pizza (Black Pudding and Blue Cheese Pizza with Caramelised Onions)
Author: Terry Lyons
Makes 3 large pizzas
- 400 g Italian ‘00’ flour (strong white bread flour)
- 100 g fine ground semolina flour (or Italian ’00′ flour as above)
- ½ tbsp salt
- 1 sachet (7g) dried yeast
- ½ tbsp golden caster sugar
- 330 ml lukewarm water
Toppings (per pizza)
- 3 tbsp tomato sauce (4 large ripe tomatoes – skinned and chopped, olive oil, 1 clove garlic, basil leaves, butter)
- 50g black pudding (if you can get Clonakilty, we live on the stuff down here)
- 50g blue cheese (I used Cashel Blue)
- 3 tbsp caramelized red onions (cook off 2 sliced red onions with 1 tbsp sugar and 1tbsp butter)
- Handful Rocket
- Place the flour and salt in a pile and make a well in the centre. You could also use a mixer with a dough-hook which makes it even easier.
- Put the sugar and yeast into a jug with 330ml lukewarm water to activate the yeast. Mix, and after a few minutes, place it in the well in the centre of the flour and salt.
- Slowly knock the edges of the flour into the water mix with a fork and start mixing it together. You will eventually have to use your hands. Flour your hands first and then begin to roll the dough into a ball.
- Knead the dough for about 10 minutes until it is soft and springy.
- Set aside in a lightly greased bowl covered with a kitchen towel for about 1 hour until it doubles in size. You can now split it into 3 balls and wrap it in clingfilm and place in the fridge until you need the dough later.
- Pre-heat the oven to the 250C. The oven needs to be very hot.
- Roll the pizza dough out as thin as possible and leave to rest for 20 minutes.
- You can then put on your toppings. Crumble the black pudding and blue cheese, and add some caramelized onions.
- Place in the oven on a baking tray or a pizza stone if you have one for about 8-10 min until it is becoming crispy around the edges.