Pete Bath won the UK's Best Amateur Pizzaiolo with a belter of a Doughstopper, and we just had to bring you the recipe.
Pete’s pizza was brilliantly thought out with incredible flavours and a real focus on sustainability through the use of local ingredients, using British flour and local cheeses.
This is a “Bianchi” or white pizza, which has no tomatoes in sight. They’re not for everyone but we love them and pizza night for us usually includes a white pizza – but they can be rich, so we usually split one between the group.
You’ll be relieved to hear that this is a low-prep pizza that you’ll easily be able to add into your next pizza night!
Pete’s Pizza Bianchi with Mature Cheese, Sausage and Caramelised Onion
- 20g egg yolk
- 45g single cream
- 30g mature gouda
- 30g mature cheddar
- 40g Napoli cut fior de latte mozzarella - Pete sourced his from Brue Valley Farm, Glastonbury
- Meat from three-quarters of a regular-size sausage - Pete told us any sausage works, but for the competition he mixed honey mustard & fennel sausage with garlic & chilli sausage
- Caramelised onions
- Freshly ground black pepper
- To prepare the sausage, de-case, split into small pieces and cook in a frying pan – raw sausage is unlikely to be completely cooked in the 60s it takes to bake a Neapolitan pizza
- Prepare the sauce by mixing the egg yolk with the cream and a pinch of ground black pepper – the ratio of egg yolk to cream should be around 3:7
- Cook red onions gently in a small amount of oil and with a generous pinch of salt, stirring regularly and adding a splash of water if your pan gets too hot. They’ll take 30 or 40 minutes to cook and they’re ready when they’re a sticky, gooey texture.
When you’re ready to bake, it’s a super simple pizza to build. Spoon and spread your egg yolk cream as your white base, add your cheese mix, dot your sausage meat around the pizza and add the caramelised onions in the gaps. This recipe is best baked very hot in a pizza oven running in excess of 400°C, but can of course be adapted to bake in a home oven.
During the competition, Pete was given feedback by one of our judges Adam Purnell that he felt some acidity would be a nice addition to cut through the fattiness of the other ingredients. We personally felt like this would be down to personal preference and loved the pizza as it was, so have a play around depending on your taste – try adding some balsamic vinegar to the onions if you want a subtle acidity, or switch the caramelised onions for pickled onions if you agree the pizza needs a more acidic topping.
Either way, this pizza is an absolute banger, and highly worthy of Pete becoming the first ever winner of our UK’s Best Amateur Pizzaiolo competition.
You can find Pete’s Instagram page using the handle @petespizzaoven.