Aged Havarti Cheese, Prosciutto and Rocket Pizza

Aged Havarti, Proscuitto and Rocket Pizza





















Castello have recently launched a new cheese onto the UK market. Aged Havarti is based on an authentic Danish recipe dating back to 1952 and is matured for 12 months. Added cultures give the cheese a lovely crumbly texture and salt crystals (which I could definitely taste) provide a unique contrasting flavour. Stronger than the average cheddar - probably on a par with extra mature cheddar in terms of strength - Aged Havarti is now available in the UK at Waitrose.

Castello kindly sent me some Aged Havarti to sample and I decided to try it out on a pizza. The cheese melted really well and complemented the salty prosciutto perfectly. It's a lovely punchy cheese and one I will be using a lot more of in the future (it's also great eaten in chunks with toasted fennel seeds!).

Note that I make the pizza dough in my breadmaker and the quantities I give are for 3 medium pizza's.































AGED HAVARTI CHEESE, PROSCUITTO AND ROCKET PIZZA

| Serves: makes 3 pizza's | Prep Time: 10 Minutes | Cook Time: 8 Minutes  | Total Time: 18 Minutes |


Ingredients:

  • For the pizza dough - which I make in my Breadmaker 
  • 1/2 TSP Fast Acting Dried Yeast
  • 300g Strong White Flour
  • 1 TBSP Olive Oil
  • 1/2 TSP Salt
  • 170ml Water
  • Topping (for 1 pizza)
  • 3 TBSP ready made pizza sauce
  • 150g Aged Havarti, crumbled
  • 4 Slices of Prosciutto
  • Handful of Rocket

Instructions:

  • Step 1: Make the pizza dough in a breadmaker, turn out onto a floured surface and cut into 3 pieces.
  • Step 2: Preheat oven to 220c/200 fan. Roll out the base to about 20cm diameter and prick the base with a fork.
  • Step 3: Spread the pizza sauce onto the pizza and top with the crumbled cheese.
  • Step 4: Cook for around 8 minutes.
  • Step 5: Once the pizza comes out of the oven top with the prosciutto and rocket.

| Author: Beth Sachs | Date: 14th October 2015 |


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