Equipment
Ingredients
Pizza Dough
- 200 g bread flour
- 130 ml water, lukewarm
- 4 g fine sea salt
- 2 g instant dry yeast
Toppings
- 100 g mascarpone cheese, room temperature
- 120 g black pudding, crumbled or diced
- 1 ripe pear, cored and thinly sliced
- 20 g pine nuts
- 5 g fresh rosemary, leaves picked and roughly chopped
- 15 ml extra virgin olive oil
Nutrition (per serving)
Method
In a mixing bowl, combine the bread flour, water, fine sea salt, and instant dry yeast until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it proof at room temperature for 1 hour and 30 minutes, or until doubled in size.
Place a pizza stone in the oven and preheat to 250°C (482°F) or your oven's maximum temperature for at least 45 minutes before baking.
While the oven preheats, core and thinly slice the pear, and crumble the black pudding into bite-sized pieces.
Transfer the proofed dough to a floured pizza peel. Gently stretch and shape the dough into a 30cm circle, leaving a slightly thicker border for the crust.
Spread the room temperature mascarpone evenly over the base. Distribute the sliced pears and crumbled black pudding on top. Scatter the pine nuts and fresh rosemary over the pizza, then drizzle with the extra virgin olive oil.
Slide the pizza onto the preheated stone in the oven. Bake at 250°C (482°F) for 10 to 12 minutes until the crust is blistered and the black pudding is crispy.
Chef's Notes
- Using room temperature mascarpone is vital; if it is too cold, it will tear the delicate dough when spreading.
- Black pudding varies greatly in fat and grain content depending on the region. A softer, higher-fat pudding will melt slightly into the mascarpone, enhancing the savory base.
- If you prefer a pronounced sweetness to contrast the savory black pudding, brush the pear slices lightly with honey or maple syrup before baking.
- To maximize the aroma of the rosemary, clap the sprigs between your hands before chopping to release their essential oils.
Storage
Refrigerator: 2 days — Store slices in an airtight container.
Freezer: 1 month — Wrap individual slices tightly in plastic wrap and foil.
Reheating: Reheat in an oven or air fryer at 200C (390F) for 3-5 minutes until the crust is crispy again.
