Star Shaped Pizza

Name: Star Shaped Pizza
Total time: 45 min
Ingredients: 1 portion basic pizza dough (for two large pizzas); 1 portion basic tomato sauce; 7 oz Castello® Double crème white, cut into small pieces; 14 oz potatoes, cubed; 1 tbsp olive oil; 1 pinch salt; 1 pinch pepper; 2 small red onions, cut into rings; 16 slices prosciutto; 2 tbsp fresh rosemary; 1 egg yolk beaten with 1 tbsp water; 1 bunch flat leaf fresh parsley, chopped

Cook 45 min 4 servings

Take part in a shareable treat of astronomic proportions with our Star Shaped Pizza recipe. Delicate flavors from a topping of fresh greens, herbs and dry-aged prosciutto work in tandem with a coating of smooth soft white cheese. Outfitted with a center of velvety decadence, our Castello® Double Crème White puts the finishing touch on this unique take on classic pizza. Easy, fun and engaging for both children and grown-ups, our Star Shaped Pizza makes for a hands-on snack or a full-blown meal. As leftovers at lunch, it is the perfect go-to option when looking for a quick bite to eat whether enjoyed hot or straight out of the fridge. Enjoy!

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ingredients

1 portion basic pizza dough (for two large pizzas)
1 portion basic tomato sauce
7 oz Castello® Double crème white, cut into small pieces
14 oz potatoes, cubed
1 tbsp olive oil
1 pinch salt
1 pinch pepper
2 small red onions, cut into rings
16 slices prosciutto
2 tbsp fresh rosemary
1 egg yolk beaten with 1 tbsp water
1 bunch flat leaf fresh parsley, chopped

preparation

Preparation

1. Prepare the pizza dough according to the instructions.

2. Combine the potatoes with the olive oil, salt, pepper and rosemary.

3. Bake the potatoes in the oven at 400°F for about 30 minutes or until tender.

4. Roll out the dough into a circle on a floured surface.

5. Carefully move the dough onto a piece of baking parchment. Make 8 cuts in the dough all the way around, from the outer edge of the dough in towards the center. Each cut should be about 6cm long and should not extend all the way to the center.

6. Then, make 8 small cuts about 2cm long from the center of the dough out towards the edge.

7. Spread tomato sauce over the part of the pizza base that has not been cut through. Arrange the potatoes, red onions, prosciutto and the Creamy White in a circle on top of tomato sauce.

8. Starting from the outer edge of the dough, lift up each corner where you made the cuts. Fold the corners towards each other so they partly cover the filling and form a triangle. Then, lift up the corners of the dough along the cuts in the center, folding each one up and out to cover the filling as well.

9. Preheat the oven to 475°F and put an empty roasting pan in the oven.

10. Carefully move the pizza on the baking parchment into the hot roasting pan.

11. Brush the pizza with egg yolk and bake in the middle of the oven at 425°F for about 20 min. or until crispy and golden.

12. Sprinkle with chopped fresh parsley and serve.

Completing the dish

The intricacy of a deep Chardonnay is the perfect match to our Castello® Double Crème as it intense without being too strong. Similarly, beers that enjoy slightly bitter or acidic notes act as sublime pairings for milder cheeses such as a brie or double cream cheese. Pale Ales, Blondes and Abbeys are great options when looking for that perfect matchup.