Making rye pizza with Castello Aged Havarti
When Baby Girl had a play date over half-term she decided she wanted to make pizza, so that’s what we did. One kid version and one mummy version.
The girls had a piece of dough each, chose toppings from bowls with ham, chorizo, peppers, cheese and tomato sauce we had placed on the table and ate their little creations for lunch when the pizzas were done. At the same time, my friend and I had a slightly more unique pizza project, making a really tasty rye pizza with courgette, aubergine, tomatoes and Castello Aged Havarti, a matured and rich speciality cheese new to the UK market this autumn.
We tried the rye pizza with Aged Havarti recipe by Scandinavian chef and food writer Trine Hahneman and used the VonShef pizza stone we’d received from Castello. Despite not realising I should have fried the aubergine and courgette before putting them on the pizza it turned out well and was a delicious play date mummy lunch, which required minimum effort to make.
Pizza the scandi way!
Ingredients
Dough:
25 g fresh yeast
300 ml lukewarm water
200 g rye flour
200 g plain flour
5 g flaky sea salt
Toppings:
220g Castello Aged Havarti
2 aubergines
2 courgettes
50 ml olive oil
6 tomatoes
– Mix the dough, dissolving the yeast in lukewarm water before adding the other ingredients
– Slice the aubergines and courgette and pan fry them
– Brush the pizza base with olive oil, place the aubergine and courgette slices on the base, as well as tomato wedges, slices of Aged Havarti and thyme
– Bake the pizza in the oven for 20-25 minutes at 220 degrees
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