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Recipe: Singletons & Co.’s Perfect Parlick Pizza

Delicious on its own or served with a lightly dressed salad, this Singleton's and Co pizza has a tasty Mediterranean flavour and is simple to make. The yeast-free base means that you’ll usually have all the ingredients to hand, too – perfect for those sudden food cravings!

Makes two pizzas

The dough

  • 350g plain flour

  • 150ml water

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 1 tbsp vegetable oil


  1. Add all of the ingredients in a bowl and mix thoroughly

  2. The dough should form a soft ball, but not be sticky

  3. Add more water if needed to bring the dough together

  4. Turn out onto a floured board or worktop and knead for around five minutes

  5. Separate into two balls and stretch by hand to form two dinner plate-sized pizza bases

  6. Arrange on floured pizza trays

The Toppings

  • 100g passata

  • 80g Parlick cheese, sliced into thin pieces

  • 2 tbsp semi-dried tomatoes

  • ½ tbsp pesto, loosened with a little water


  1. Divide the ingredients into two – half for each pizza

  2. Spread the passata on the bases

  3. Arrange the slices of cheese on the passata, leaving space between each slice

  4. Scatter the semi-dried tomatoes in the spaces (slice into smaller pieces if desired)

  5. Drizzle the pesto over the top

  6. Bake at 200c for 15 minutes, until the cheese is melted and the base crisp

Serving suggestion: Top with fresh rocket and enjoy immediately – don’t bother with knives and forks, just hands! Pair with a medium-sweet white wine such as a Riesling served chilled.


About Singletons & Co Parlick Cheese

Named after Parlick Fell, a hill located a few miles from the dairy, the cheese has won many awards over the years and is the best-selling British sheep’s milk cheese.

The cheese is lovingly handcrafted by our expert cheesemakers, using skills that have been passed down through generations of the Singletons family from as far back as 1745. 

We source all of our sheep’s milk from Stott & Sons, based at Laund Farm on the lower slopes of Parlick Fell, and in the Forest of Bowland Area of Outstanding Natural Beauty. Simon Stott and his father, John, combine traditional extensive farming techniques with the latest in modern technology. Their expertise is so highly regarded that their Lacaune and Friesland rams have sired flocks for farmers around the world.

Most people expect sheep’s milk cheeses like Parlick to taste “goaty”: the farmyard flavour that our independent cheese grader, Colin Wells describes as “a whiff of tail”. But Parlick has a surprisingly fresh and zesty flavour.

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