Tropical Ale dough pizza bianca with fresh herbs, potato and broad beans

Lunch or Starter, serves 2

Smokey and slightly spicy flavours enhanced by Lowlander Tropical Ale.
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  • 200 gr flour
  • 50 gr semolina
  • 1 tsp salt
  • 3 gr dried yeast
  • ½ tbsp honey
  • 165 ml Lowlander Tropical Ale at room temperature
  • 2 tbsp crème fraîche
  • ½ tsp smoked paprika powder
  • 1 tbsp fresh rosemary, leaves chopped
  • 1 tbsp olive oil
  • 100 gr potato, peeled and in very thin slices
  • 2 tbsp fresh sage
  • ½ chilli pepper, chopped without the seeds
  • 100 gr broad beans, cooked, cold rinsed and double podded
  • 2 tbsp hazelnuts, lightly roasted and chopped

This is how you make it:

  1. Mix the flour, semolina and salt in a large bowl.
  2. Add the honey, yeast and the Tropical Ale beer and knead together by hand for 10 minutes until you have a smooth, soft dough.
  3. Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
  4. In the meantime, preheat the oven to 180 degrees.
  5. Whisk crème fraiche, smoked paprika and rosemary together.
  6. In another bowl, mix the raw potato slices with the sage (keep some leaves for the garnish), chilli pepper and olive oil and season to taste with salt and pepper.
  7. Divide the dough in half and shape each half into a round on a parchment-lined baking sheet.
  8. Top with a thin layer of crème fraîche and cover with the potato sage mixture.
  9. Bake for about 12 minutes then remove from the oven, top with the broad beans and bake for another 5 minutes.
  10. Garnish with hazelnuts and some fresh sage leaves.

Best enjoyed with an ice-cold bottle of Tropical Ale