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
METHOD
Add all of the ingredients in a bowl and mix thoroughly
The dough should form a soft ball, but not be sticky
Add more water if needed to bring the dough together
Turn out onto a floured board or worktop and knead for around five minutes
Separate into two balls and stretch by hand to form two dinner plate-sized pizza bases
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
METHOD
Divide the ingredients into two – half for each pizza
Spread the passata on the bases
Arrange the slices of cheese on the passata, leaving space between each slice
Scatter the semi-dried tomatoes in the spaces (slice into smaller pieces if desired)
Drizzle the pesto over the top
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.
