Makes 2
This is my local version of the cheese pizza, also known as the 4 seasons …… and a tribute to the wonderful cheese makers that we have here in Ireland.
For the base
200g strong white flour, plus extra for dusting
1½ sp fast action yeast
Pinch of salt
2 tbsp extra virgin olive oil
150ml warm water
For the topping
200ml tomato sauce, see page
Fresh ground black pepper
60g Wicklow Gold Nettle and Chive Cheddar, grated
60g Smoked Gubbeen, sliced
60g Cashel Blue, crumbled
60g Cooleeny, sliced
2 tsp chopped thyme
1 tbsp chopped parsley
4 small thyme sprigs, to garnish
Brush 2 baking trays with olive oil and dust with a little semolina. Brush the mixing bowl for proving the dough with olive oil. Place the flour, yeast and salt into a large bowl. Make a well in the centre, add the olive oil and add enough warm water to form soft dough. Mix well.
Turn the dough out onto a floured surface and knead for 8 to 9 minutes until smooth and elastic. Place the dough in the oiled bowl and cover with an oiled plastic wrap. Leave to double in size in a warm place, about 2 hours.
Preheat the oven to 200°C/fan 180°C/gas 6.
Remove the dough from the bowl onto a floured surface and knead for about 3 minutes. Divide the dough two, shape into a ball and shape by pulling it out from the centre into a disc of about 25cm. Use a rolling pin if you find this easier. Place each base on the baking trays.
To assemble, spread over the tomato sauce, add a different variety of cheese in each quarter. Sprinkle over the thyme and parsley.
Bake for about 18 to 20 minutes until golden and sprinkle over the thyme sprigs.
Serve immediately.
