Iberico and Grape Pizza
This is a firm favourite, though quite often other toppings get used and a half-and-half pizza is made with half Iberico and Grape and half with Cajun chicken and other goodies. The best white grapes to use for this are ones that appear to be seasonally available in UK Supermarketes, sold as "Cotton Candy" or "Candyfloss" grapes, they really do taste like what they've been named after and are worth getting for this pizza!
Stats
Serves: 2 greedy people
Prep Time: 15 minutes (using a bread maker for the dough)
Cook Time: 10 minutes
Ingredients
- 275g '00' flour / strong white bread flour
- 25g semolina
- 25ml olive oil
- 1/2 tsp yeast
- 1tsp salt
- 170ml water
- Pizza sauce, from a jar
- 150g grated mozarella
- 50g Iberico cheese, cubed
- A generous handful of white seedless grapes, halved
- Half a small red onion, sliced into half moons
- A sprinkle of oregano
Method
- Make a dough using the flour, semolina, olive oil, yeast, salt and water. This is easiest with a bread maker, otherwise mix together and knead as for any basic dough.
- Leave the dough in a lightly oiled bowl, covered with cling film, in the fridge for an hour (this step can be skipped if you're short of time).
- Pre heat the oven to the hottest temperature you have (200c at least).
- Shape the dough onto a lightly oiled pizza pan.
- Cover the dough (except the crust!) with a thin layer of pizza sauce
- Sprinkle a very light cover of mozarella over the pizza sauce
- Dot the grapes, Iberico and red onion over the pizza
- Sprinkle the rest of the mozarella over the pizza
- Cook in the oven until the cheese is golden (c. 10 to 15 minutes, depending on temperature)
Notes
Iberico is a cheese made from a mixture of cow, sheep and goat milk so you could substitute a firm goats cheese to get a similar flavour profile.