Amy's Ogleshield & Appleby’s Cheshire Pan Pizza

Sep 2, 2024

This recipe comes from Neal's Yard Dairy veteran cheesemonger Amy, and uses Appleby's Cheshire, and the perfect melting cheese Ogleshield. This recipe makes enough for 2-4 people to share. 

 

I’ve been honing this pan pizza recipe over the last 10 years with my husband and it always comes out a little differently depending on which cheese we have in the fridge. My husband always makes the dough - we have perfected it over the years but this BBC GoodFood recipe is a good start - and I take responsibility for sourcing the cheese. This time we combined the easy to melt Ogleshield and the tangy and bright Cheshire, which proved to be a successful duo. 

 

Ingredients: 

-Pizza dough (enough for two pizzas)

-Tomato Sauce   

  • Olive oil 
  • Garlic 
  • Dried or fresh oregano
  • Beef tomato

-Toppings  

  • Red onion, caramelised
  • Wild mushrooms fried in garlic
  • 150g Ogleshield, grated
  • 150g Appleby’s Cheshire, grated
  • Fresh Basil and ground pepper
     

1-Prepare the tomato sauce and toppings, season with salt and pepper to taste. 

2-Stretch the dough and pre-cook one side of the pizza under a very hot grill. Whilst the pizza is under the grill, heat a large pan(no added oil)  

3-One the dough starts to bronze and rise, flip the partially cooked pizza dough into the pan to cook the other side whilst you top the pizza. Turn the hob heat down to stop the bottom catching. 

4-Spread the sauce and toppings over the dough in the pan.  

5-Put the pan back under the grill to finish off and melt the cheese. 

6-Sprinkle with basil and pepper. 
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