Recipe for decadent Walnut Pizza with Smoked Beef and Brie

2 cups bread flour (I used stoneground unbleached flour from Eureka Mills)
2 cups brown bread flour (or replace with white)
2 x 10g sachets of dry yeast
1 tsp salt
½ cup walnuts
1¼ cup lukewarm water
¼ cup lukewarm milk
2 tsp honey
1 tbs olive oil
sea salt and freshly ground black pepper
2 packets Hartlief smoked beef
Brie cheese x 2
Bottle of cranberry jelly
Micro leaves
2 tsp walnut oil
1 tsp olive oil
2 tsp red wine vinegar

How to
Lightly toast the walnuts in a dry pan until you can just start smelling them. Remove and roughly chop them – the smell will drive you, well, nuts.

Add the flour, yeast and salt together in a large bowl (don’t let the salt touch the yeast, pour it in on the opposite side). Dissolve the honey in the water and add it and the milk to the flour along with a tablespoon of olive oil. Mix through well – I find hands work best. Then tumble the dough out on a lightly floured surface and pour over the nuts. Fold them into the dough and then knead dough for 10 minutes. Place dough in a deep bowl that you lightly oiled and cover the bowl with cling film. Leave the dough to prove until doubled in size – it takes about an hour.

In the meantime turn your oven on to 240 degrees Celsius with two non-stick baking trays already in the oven. Also make the vinaigrette by whisking together the oils with the red wine vinegar and a pinch of salt and pepper.

Once proved, knock the dough back, pat it into a rough thick sausage and slice it into four equal parts. Use your hands to form four dough balls, pat them flat with your hands and then finish rolling them to about 1cm with a rolling pin. Remove the baking trays from the oven. Brush trays with olive oil, place pizza circles on the trays and brush the tops with olive oil. Give the pizzas a grinding of sea salt and liberal grinding of black pepper and straight into the oven they go for 10-12 minutes.

Once they’re cooked through and golden, remove trays from the oven. Cover each pizza with slices of Brie. (Now you can get all stingy weird on me and slice the cheese thin. But, being the queen of excess, I cut the brie in ridiculously thick slices of about 1cm. This means you need half a Brie per person. I KNOW! If it makes you feel any better, remember there is no other cheese like mozzarella, so I figure half a Brie is not the end of the world.) Place a few dots of cranberry jelly on the pizza and into the oven it goes for just a minute or so until the Brie just starts to melt. Watch it like a hawk.

Remove and generously layer over smoked beef. Then top with micro leaves lightly kissed with the walnut oil, olive oil and red wine vinegar. Toss on a few extra walnuts just because you can and serve right away while still piping hot and oozy.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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