- Time 1.5 -hour preparation – 20 mins cooking minutes
- Serves 14 or more
- 225g/ Strong white flour, plain will work for this recipe too, plus extra for dusting
- 100g 1833 Cheddar
- 1 x 7g/¾oz sachet of fast-action dried yeast
- 2 tsp flake Dorset Sea salt
- 2 tbsp milk
- 1 tsp sugar
- 25ml warm water
- 2 tbsp of chopped tomato’s puréed
- Fresh herbs or dried will work
- Filling of Choice
The Wild Garlic Dip
- A large bunch of wild garlic leaf
- 3 tbsp Olive Oil
- Seasoning to taste
- This is a simple and exceptionally cheap dish for lunch or supper. With the added bonus of Wild garlic. It really is so easy to find if you are lucky and have access to the countryside. We found ours growing on the verge on our daily walk.
- First make the pizza dough or white bread dough. To make the dough, sift the flour into a large bowl and stir in the yeast. Mix the sea salt and milk with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.After is has risen roll out on a floured surface, this needs to be almost pancake thin unlike if you were making a calzone.
- Next take two table spoons of the tomato puree and spread out over the dough. Now grate the 1833 over the base and add your fillings of choice. We chose only fresh herbs and went for a margarita flavour.
- Carefully roll the dough longways and move to an oven proof dish and back at 190c for 20min or until golden and crispy. Serve with the wild garlic dip and sriracha
- For the Garlic puree take a big handful of Wild Garlic leaf some 3 table spoons of Olive oil and some water, and season to taste. Place in blender and blitz, Do not over process or the wild garlic will begin to taste green. Losing its delicate fresh garlic flavours.