Monday, 11 July 2011
With the weekend pretty much over (if I close my eyes and pretend it's still the weekend, right?), we're on the last instalment of our pizza trilogy of four :)
Today we're using up some of the leftovers of Saturday's pizza on another sweetish topping.
Apple, Bacon & Stilton Pizza
1/2 recipe of Pizza Dough
1 cup Milk mixed with
1/2 tsp Salt
11/2 tbsp Flour
2 tbsp Butter, unsalted
Salt, Pepper & Nutmeg
1 Apple (e.g. Pink Lady)
3/4 cup Stilton, cut into small pieces (that is about how much we had left after making 1 1/2 Tunisian Pizzas)
2 Rashers Bacon, grilled or fried so they are slightly crispy (don't go for super crispy otherwise they'll dry out when you bake them with the pizza later), cut into little pieces
Preheat your oven to 230˚C.
Roll out the pizza dough and transfer it onto a floured baking tray.
Make a white sauce as follows:
In a small saucepan heat the milk and 1/2 tsp salt - I tend to heat it over a low heat and get on with the next couple of steps while it heats up. In the end you want the milk to be scalding hot but not boiling.
Heat the butter in a saucepan. Once the butter has melted stir in the flour and 'cook' the flour for a few minutes, stirring more or less continuously with a wooden spoon. You want the roux to be slightly golden but not properly browned. Take the pot off the heat and once the roux stops bubbling whisk in the now scalding hot milk. If the milk was hot enough you should end up with a lump-free white sauce (if you have lumps, strain it through a fine sieve). Allow the sauce to thicken for a minute or two and season it with some more salt, pepper and some nutmeg.
Cut your apple into slices that are approximately the same thickness as a £1 coin.
Spread the white sauce over the pizza base.
Top with the apple slices and bacon pieces, then cover everything with the cheese.
Bake the pizza for 8-12 minutes and enjoy it once it's cooled down slightly (I mean it's lovely super hot, but my second slice was definitely more exciting on the flavour-front).