Tropical Ale dough pizza bianca with fresh herbs, potato and broad beans
Lunch or Starter, serves 2Smokey and slightly spicy flavours enhanced by Lowlander Tropical Ale.
- 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:
- Mix the flour, semolina and salt in a large bowl.
- Add the honey, yeast and the Tropical Ale beer and knead together by hand for 10 minutes until you have a smooth, soft dough.
- Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
- In the meantime, preheat the oven to 180 degrees.
- Whisk crème fraiche, smoked paprika and rosemary together.
- 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.
- Divide the dough in half and shape each half into a round on a parchment-lined baking sheet.
- Top with a thin layer of crème fraîche and cover with the potato sage mixture.
- Bake for about 12 minutes then remove from the oven, top with the broad beans and bake for another 5 minutes.
- Garnish with hazelnuts and some fresh sage leaves.
Best enjoyed with an ice-cold bottle of Tropical Ale