Tag Archives: Blue Cheese

Blue Cheese, caramelised pear & crispy prosciutto pizza

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feat. Cow’s Creamery “Blue Moo” cheese

Makes enough dough for 2x 12inch pizzas; toppings for 1x 12inch pizza

Ingredients

Pizza Dough (makes enough for 2x 12 inch pizzas)

  • 1 1/3 cups) warm water
  • 2 ¼ teaspoons instant yeast
  • 1 Tablespoon sugar
  • 3 ½  cups all-purpose flour
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Italian seasoning
  • 2 Tablespoons cornmeal
  • 1 teaspoon salt

Topping (for 1, 12 inch pizza)

  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 4 oz thinly sliced prosciutto,
  • 5oz Cows Creamery “Blue Moo”, soft blue cheese
  • 1/3 cup balsamic vinegar
  • 2 large Bosc pears, cored and sliced, ½ inch thick
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • ¼ cup chopped walnut pieces
  • ½ cup fresh arugula

Method

Pizza Dough

  1. Whisk the warm water, yeast, and granulated sugar together in the bowl of a stand mixer.
  2. Cover and allow to rest for 5 minutes
  3. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes
  4. Beat the for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready
  5. Lightly grease a large bowl with oil. Place the dough in the bowl. Cover the bowl with oiled cling wrap. Allow the dough to rise at room temperature for 60-90 minutes or until double in size
  6. Preheat a pizza stone in a 500°F oven for 20-25 minutes

To prepare the toppings

  1. Finely chop garlic and heat in the olive oil over medium heat for 1-2 minutes, being careful not to allow the garlic to burn. Turn off the heat and set aside to cool
  2. Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside until needed
  3. In a large skillet, melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears. Remove the skillet from the heat and set aside until needed

To finish and bake the pizza

  1. When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. Stretch the dough into about a 12-13inch round
  2. Place the dough round on a wooden peel that has been well sprinkled with cornmeal. Make sure your pizza is sliding on the cornmeal base before adding your toppings
  3. Brush the garlic olive oil from earlier all over the center of the dough
  4. Add the Cows Creamery blue cheese in about 1 teaspoon sized pieces along with arranging  the pears and prosciutto. (Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly) Sprinkle over the walnut pieces
  5. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone
  6. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes. Slide off you pizza stone to serving board
  7. Sprinkle over the fresh arugula and drizzle with the balsamic reduction
  8. Slice, serve and enjoy!

Blue Cheese & Roast Fig Ice cream

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Ingredients

Ice cream

  • 10 fresh figs, quartered
  • 2 tbsp of brown sugar
  • 1 tbsp of honey
  • 1 ½ and 1 cup whipping cream, chilled
  • 2 Tablespoons light cream
  • 5oz Blue Cheese*, crumbled or broken into pieces
  • 1 can (14oz) sweetened condensed milk

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tablespoon brown sugar

Method

Ice cream

  1. Preheat your oven to 400F and line a baking sheet with baking parchment
  2. In a large bowl, combine the quartered figs, honey and brown sugar
  3. Spread onto the prepared baking sheet and bake in the oven for 15 minutes
  4. Remove from the oven and allow fully cool before transferring to a bowl
  5. Add 2 tablespoons of light cream and puree using a blender wand (or puree in a blender)
  6. Set aside until needed later
  7. In a large saucepan combine 1 1/2 cups of heavy whipping cream and the blue cheese
  8. Heat over a medium heat, stirring occasionally until small bubbles start to form at the edge of the milk and the cheese has started to melt
  9. Reduce heat to low for 5 mins and continue to melt the cheese
  10. After 5 mins remove from heat and leave to infuse for 15 mins. After this time strain the cream/ cheese mixture into a small bowl to remove any spores or rind debris
  11. Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully for at least an hour
  12. Once the cream mixture has cooled fully, transfer to a large bowl, add in the remaining 1 cup of whipping cream and whisk to soft peak stage
  13. Fold in condensed sweetened milk until fully incorporated
  14. Add in the fig puree and fold until incorporated
  15. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for 2 hours
  16. After 2 hours, remove ice cream from freezer and fold the mixture a few times
  17. Return to freezer and leave until fully frozen, minimum 6 hours

Balsamic Reduction

  1. Combine the balsamic vinegar and browns sugar in a medium saucepan
  2. Bring to a simmer and continue cooking until reduced by half, is thick and syrupy

To serve

  • Remove from freezer and leave at room temperature for 5 mins before scooping to serve. Drizzle the balsamic reduction over

*A milder blue cheese like Cambozola will give you a creamier ice cream with a subtle blue cheese taste. A stronger cheese like Roquefort will result in a tangier, saltier ice cream.