STOOF·36 pizza

Our pizza is a pinsa bianca: no tomato sauce, but a creamy base of cream cheese and crème fraîche mix and mozzarella, with STOOF·36 pulled beef and a golden crust of gouda-cheddar. Finished with Grana Padano and fresh herbs. Bake it fresh, or straight from the freezer.

STEP 1

Pre-bake the pinsa base

Press the dough into an oval (± 20 x 12 cm), oil it lightly and blind-bake for 4 to 5 minutes at 250 °C. Leave to cool completely.

↳ If you use ready-made pre-baked bases, skip this step.

STEP 2

Thaw the STOOF·36

Thaw the STOOF·36 in the microwave: 90 seconds at 900 W is enough. No need to drain it, the meat already has the right consistency.

STEP 3

Cream cheese & mozzarella

Spread 30 g of cream cheese and crème fraîche mix over the base, leaving a 1 cm border. Sprinkle 40 g of grated mozzarella on top.

STEP 4

STOOF·36, onions & gouda-cheddar

Scatter 70 g of STOOF·36 loosely over the pizza and sprinkle 5 g of crispy fried onions on top, so they sit under the cheese and do not burn. Finish with 15 g of gouda-cheddar mix: it bakes into a golden crust. If you are serving straight away, go on to step 6.

STOOF·36 pizzas topped and ready for the oven

STEP 5

Freeze (optional)

Freeze the pizza uncovered on a tray to -18 °C, then pack it. The Grana and herbs only go on after baking. Label: name, date, best-before date and allergens.

STEP 6

Bake & finish

Preheat the oven (fan) to 230 °C. Place the pizza, frozen or fresh, directly on the rack or stone. From frozen ± 7-9 minutes, fresh a little less, until the cheese bubbles and the core reaches at least 75 °C. Finish with Grana Padano flakes and parsley or Greek cress, and cut into halves or quarters.

↳ Good with a drizzle of BBQ sauce on top, or with andalouse or BBQ sauce as a dip.

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