Aged Havarti Cheese, Prosciutto and Rocket Pizza


Aged Havarti Cheese, Prosciutto 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, Prosciutto and Rocket Pizza

AGED HAVARTI CHEESE, PROSCIUTTO AND ROCKET PIZZA


Pizza
Yield: Makes 3 medium pizza'sPin it

Aged Havarti, Prosciutto and Rocket Pizza

A pizza made with aged havarti cheese
prep time: 10 minscook time: 8 minstotal time: 18 mins

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 (see your own breadmaker instructions), turn out onto a floured surface and cut into 3 pieces.
  • Step 2: Preheat oven to 220°c/200° fan. Roll out the pizza 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.


Beth Sachs
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