Camembert and Rocket Pizza

Monday, 25 February 2013

Camembert and Rocket Pizza
Yield: two pizzas

Classic pizza dough here.
Basic tomato sauce here.
Caramelised onions here.

For the topping
1 ball of mozzarella, cut into slices
1 small wheel of camembert, cut into small triangles
A handful of torn rocket leaves


+ Pre-heat the oven to 220C.
+ Line two baking sheets with greaseproof paper.

1. Roll out your dough balls (I roll mine to approximately 1/4 cm thick because I love it thin, but you may prefer it slightly thicker!).  Place on lined baking trays.
2. Spread your tomato sauce evenly atop the bases.
3. Drop as many caramelised onions as you like across the sauce!
4. Cover with your two cheeses, evenly distributed and not too close to the edges as it'll melt and roll off during cooking.
5. I cook mine pizzas one at a time on the middle shelf but perhaps my oven is more temperamental than yours, so you if you know yours cooks evenly place both in at once on separate shelves!  Cook for eight minutes.  Keep an eye on it as ovens vary and it takes less than a minute to go from perfect to overdone!
6. Remove from the oven and sprinkle with torn rocket.


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