1833 Summer Pizza

  • Level: medium
  • Time: 1hr 30

    • A summer pizza using fresh and light toppings, with a handful of Barber’s 1833. To watch James making this recipe please click here


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
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    Shopping list

    • 190g 1833
    • 1 Courgette
    • 1 Lemon
    • Handful of broad bean tops (optional)
    • 1 Aubergine – slowly roasted into a puree
    • Capers
    • A few sprigs of rosemary
    • A few thinly sliced new potatoes
    • For the dough:
    • 450g plain flour
    • 320ml warm water
    • 10g instant yeast
    • 1tbsp sugar
    • 2 tbsp olive oil
    • 1 tsp salt

    1. Step 1

      Make your pizza dough by whisking together the sugar, yeast and water in a bowl. Cover and rest for five minutes before adding the flour, salt and olive oil. Mix with a wooden spoon until the dough comes together, then knead on a floured surface for around five minutes. Place back in the bowl, cover and allow to rise for approx 90 minutes until doubled in size.

    2. Step 2

      Roll your dough out on a floured surface into a large circle. If you have a pizza oven, pre-heat to 250-300˚C or preheat a regular oven to 220 ˚C.

    3. Step 3

      Next, top the dough with aubergine puree, place the toppings on; thinly sliced new potatoes, sliced courgette, chopped rosemary, seasonings and (optional) broad bean tops. Sprinkle on a handful of 1833. Or even more depending on how cheesy you’d like it!

    4. Step 4

      If using a pizza oven; bake for 3-4 minutes turning regularly. If using a regular oven; bake for 10-12 minutes. Remove from the oven once the cheese is melted and the dough crust has cooked.

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