Pizza with Cranberry Sauce, Pigs in Blankets and Wensleydale Cheese
Makes 2 12” pizza
For the dough
250g Strong bread flour
1 tsp Dried yeast
1/2 tsp Salt
150ml Cold water
125g Cranberry sauce
1 tbsp Balsamic vinegar
12 Cooked pigs in blankets
90g Wensleydale cheese
1 tbsp chopped fresh rosemary and thyme
Place the flour, yeast and salt into a mixing bowl and blend together.
Pour in the water and mix to a soft dough.
Transfer the bread mixture onto a clean work surface and knead with a little flour for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl, cover and leave to prove until it doubles in size.
Once the bread dough is ready, scoop out of the bowl and divide into two portions.
Roll the pizza bases out and place on a pizza tray or baking tray.
Mix the cranberry and vinegar together and spread out between both pizza bases using the back of a spoon .
Add the cooked pigs in blankets and scatter over the grated cheese as well as the walnuts.
Finish with the chopped herbs and a final drizzle of olive oil.
Bake the pizza at 210c for 15-20 minutes or until golden and crisp.