NZ Cheese Association’s Clevedon Buffalo Mozzerella Pizza

What to prepare

For the pizza dough:

• 4 tsp yeast

• 1 tsp caster sugar 1 ¾ cups warm water

• 4 cups plain flour

• 1 tsp sea salt

• 2 tbsp olive oil

For the topping:

• 2 tbsp of tomato paste

• 250g leftover beef slices

• 250g Clevedon Buffalo Mozzarella

• handful of wilted spinach leaves

• 2 tbsp sweet chilli sauce

• 1 tbsp chopped chives or coriander
  

How to make them

1. Mix yeast, sugar and water in a small bowl and leave for 5-10 minutes until frothy.

2. Sift flour and salt into a large bowl. Pour the wet yeast mix into the flour and form into a dough with your hands.

3. Transfer to a clean, floured surface and knead for 5-8 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.

4. Place the dough into a clean, lightly oiled bowl and cover with plastic wrap. Leave to rest in a warm place for about 45 minutes or until doubled and puffed up.

5. Remove from the bowl and knead again for 2-3 minutes, then quarter the dough and shape into pizza bases.

6. Spread a little tomato paste over each of the bases, right to the edge.

7. Dot the mozzarella over the bases and then add beef, spinach and chopped herbs over the top.

8. Bake in a hot oven (220°C) for 12 minutes or in a pizza stove until cheese is bubbling.

9. Drizzle with sweet chilli sauce. Slice and serve.