• Jarlsberg® •
• Jarlsberg® and Mushroom Pizza •
• Ingredients •
You will need
- 2 tsp. dry yeast
- 1 cup lukewarm water
- 2 cups whole flour
- 1 tbsp. extra virgin olive oil
- 0.5 tsp. salt
- Extra flour to roll out dough
- TOMATO SAUCE
- 1 cup tomato paste
- 2 tsp. thyme or other herbs
- 4 tbsp. extra virgin olive oil
- 4 tbsp. water
- Salt, sugar and pepper
- 12 mushrooms, sliced
- 2 tbsp. extra virgin olive oil
- 4 tsp. tarragon
- Salt & pepper
- 400 g shredded Jarlsberg
Makes 4 portions
Simple and sublime
The earthy, nutty, and slightly woodsy flavour created by the simple combination of Jarlsberg® and mushrooms is much greater than the sum of its parts. Some things are just meant to go together.
Toss the mushrooms with olive oil, tarragon, salt and pepper
Place a pizza stone on the bottom rack of the oven, and preheat to 475°.
In large bowl, combine flour, salt and dry yeast. With a wooden spoon, gradually stir in lukewarm water until dough forms. Turn out dough onto a lightly floured surface and knead until smooth. Add olive oil and continue to knead until dough becomes elastic. Cover dough with a cloth and keep in a warm place; let rise for 30 minutes or until doubled in size. Punch down dough, divide into 4 equal portions and shape into 4 disks of approximately 8″ in diameter.
Spread a thin layer of tomato sauce evenly on dough and strew shredded Jarlsberg on top. Scatter seasoned mushrooms over Jarlsberg. Bake on the preheated pizza stone until pizza crust is golden brown, approx. 12 – 15 minutes.
Serving suggestion: Serve piping hot with fresh arugula on top