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 200°C 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 centre. Each cut should be about 6cm long and should not extend all the way to the centre.
6. Then, make 8 small cuts about 2cm long from the centre 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 centre, folding each one up and out to cover the filling as well.
9. Preheat the oven to 250°C 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 225°C for about 20 min. or until crispy and golden.
12. Sprinkle with chopped fresh parsley and serve.
Starring simple ingredients with big presence, flavours draw from a mix of red onions and tomato sauce to deliver a foundation of sweetness while leaf parsley and rosemary sprinklings add earthy aromas to contrast. When baked, crispy prosciutto offers bite and savour along with an egg-washed crust. Having been folded into snackable triangles, each slice is easy to grab and even easier to love – no tableware required!
The main star in this pizza, however, is not its shape, but the cheese. Having toppings of milder character, it is important that the nuances of both vegetables and prosciutto are unsaturated by the cheese while still allowing it to be tasted and felt. Consequently, picking the right cheese means considering the flavour profile of the dish and how it complements other ingredients. For the best results, we chose our Castello® Creamy White in this recipe. Infused with added cream in the early stages of production, this smooth brie is an event on its own, even more so on a pizza. Its subtlety in flavour along with its buttery texture perfectly caters to its surroundings without being too gentle or shy in flavour. Adding both substance and aroma, it pairs beautifully with the intensity of the herbs, the sweetness of the caramelised onions and smooth tomato sauce.
Enjoying your meal to the fullest is a lot easier with the right beverage. Whether you prefer beer or wine, their flavours should always look to complement the character of your dish through contrasts. Some beers might not be strong enough to counterbalance the creamy textures from the cheese and might feel muddled or underwhelming. On the other hand, some wines might be too intense, in turn overpowering all traces of any subtle nuances. In the end however, choosing what you want to pair your dish with is ultimately up to you, but finding the perfect match is sure to elevate your experience to new heights.
The intricacy of a deep Chardonnay is the perfect match to our Castello® Creamy White 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.