Our Cookbook

Italian

Camembert & broccoli pizza

Charred tenderstem broccoli and molten camembert over a thin tomato base.

  • Yield1 × 12" pizza
  • Prep15m
  • Cook10m
  • Effortweeknight

Base

  • 1 ball pizza dough
    Pizza oven pizza dough make 0.2× batch

    Ingredients

    • 1kg 00 pizza flour
    • 600g water
    • 30g salt
    • 2g fresh yeast, or 1g instant dry yeast

    Method

    1. Pour all the water into a large mixing bowl. Add the yeast and stir to dissolve.
    2. Add half the flour (500g) and mix by hand for 30 seconds.
    3. Add the remaining flour and mix for another 30 seconds.
    4. Add the salt and mix for a further 30 seconds until a shaggy dough forms.
    5. Turn the dough out onto a clean surface and knead for 10 minutes.
    6. Cover with a tea towel and rest on the counter for 10 minutes.
    7. Shape the dough into a smooth ball by dragging it across the work surface to build tension on the outside. Cover and rest for a further 45 minutes.
    8. Using scales, divide the dough into 250g portions. Shape each portion into a smooth ball and place in lightly oiled containers or a dough tray.
    9. Cover and leave to proof at room temperature (18°C) for 8 hours.
    10. Prep, cook and serve 🍕
    Full recipe
  • 3 tbsp tomato sauce
    Pizza tomato sauce make 0.25× batch

    Ingredients

    • 200g passata
    • 1 tbsp olive oil
    • 0.5 tsp fine salt
    • Pinch of sugar (balances acidity if the passata is sharp)

    Method

    1. Whisk everything together in a bowl.
    2. Taste and adjust salt; add a pinch of sugar if it tastes sharp.
    Full recipe

Toppings

  • 100g camembert, sliced into thin wedges
  • 100g tenderstem broccoli, blanched 60 seconds and shocked in cold water
  • 1 clove garlic, finely sliced
  • Pinch of chilli flakes
  • Olive oil to drizzle
  • Salt and black pepper

Method

  1. Stretch the dough into a 12” round on a well-floured peel.
  2. Spread the tomato sauce thinly to within 1cm of the edge.
  3. Pat the broccoli dry, then toss in olive oil, salt and chilli flakes.
  4. Lay the broccoli, garlic, and camembert evenly across the base.
  5. Bake at 450°C in a pizza oven for 60–90 seconds, or 250°C in a home oven on a hot stone for 8–10 minutes, until the crust is charred and the cheese is bubbling.
  6. Finish with another drizzle of olive oil and a crack of black pepper.

Notes

The blanching keeps the broccoli tender-crisp instead of bitter and shrivelled.

Sub-recipes

Pizza oven pizza dough

Makes 5 × 300g dough balls

Method

  1. Pour all the water into a large mixing bowl. Add the yeast and stir to dissolve.
  2. Add half the flour (500g) and mix by hand for 30 seconds.
  3. Add the remaining flour and mix for another 30 seconds.
  4. Add the salt and mix for a further 30 seconds until a shaggy dough forms.
  5. Turn the dough out onto a clean surface and knead for 10 minutes.
  6. Cover with a tea towel and rest on the counter for 10 minutes.
  7. Shape the dough into a smooth ball by dragging it across the work surface to build tension on the outside. Cover and rest for a further 45 minutes.
  8. Using scales, divide the dough into 250g portions. Shape each portion into a smooth ball and place in lightly oiled containers or a dough tray.
  9. Cover and leave to proof at room temperature (18°C) for 8 hours.
  10. Prep, cook and serve 🍕

Pizza tomato sauce

~200ml (enough for 3–4 pizzas)

Method

  1. Whisk everything together in a bowl.
  2. Taste and adjust salt; add a pinch of sugar if it tastes sharp.

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