Bruny Island Pizzas

Lyndey and Herbie cooked their pizzas for 5 minutes in a wood fired oven. A very hot oven and pre-heated pizza tray or stone are a good alternative to achieve the same golden, crisp crust at home.

Lyndey’s Washed Rind Cheese & Prosciutto Pizza

Servings: 4
Preparation and Cooking Time: 15 minutes

Ingredients:

• 1 uncooked thin pizza base
• 2 tablespoons semolina
• 1 (130g) washed rind cheese, such as Bruny Island Oen, sliced
• 8 slices (160g) prosciutto
• 6-8 confit garlic cloves, sliced thickly if large
• 1 teaspoon dried red chilli flakes
• 2 rosemary sprigs
• 1 tablespoon extra virgin olive oil

Instructions:

1. Pre-heat oven to 220°C (200°C fan-forced). Place a heavy pizza tray or pizza stone in the oven. While the tray pre-heats in the oven, assemble the base and toppings.
2. Dust the pizza base with half the semolina and top with cheese, prosciutto and garlic cloves. Sprinkle with chilli and rosemary spikes and olive oil.
3. Carefully remove tray from oven, dust with remaining semolina and gently slide on the topped base. Bake for 10 minutes or until the crust is golden and the cheese has melted.
4. Serve immediately.

Herbie’s Tomato and Sumac Pizza

Servings: 4
Preparation and Cooking Time: 15 minutes

Ingredients:

• 2 tablespoons semolina
• 1 uncooked thin pizza base
• 2 large ripe tomatoes, sliced
• 2 teaspoons sumac
• 1 cup (120g) grated semi-hard cheese, such as Bruny Island Tom, grated
• 1 teaspoon dried native pepper leaf

Instructions:

1. Pre-heat oven to 220°C (200°C fan-forced). Place a heavy pizza tray or pizza stone in the oven. While the tray pre-heats in the oven, assemble the base and toppings.
2. Dust the pizza base with half the semolina and top with tomato. Sprinkle with sumac, cheese and pepper leaf.
   Carefully remove tray from oven, dust with remaining semolina and gently slide on the topped base. Bake for 10 minutes or until the crust is golden and the cheese has melted.
3. Serve immediately.