Welcome back to Topped & Tested!
It's been a while since this series, well... failed to launch... but we've figured out a way to bring it back consistently. We're outsourcing!
First up is friend of Love Logs Scott Deley, also known as @scottspizzaproject on Instagram. Scott won our competition to find the The UK's Best Home Pizza Chef in 2023 so we've eaten plenty of his pizzas before, including his winning Doughstopper - an unbelievable pizza that balanced flavours brilliantly.
Scott's back with this summery fusion pizza - dare we day it, it's a bit like a posh Hawaiian! Sweet fruity notes balanced with a salty cured meat.. you just know this is going to work, right?
Ingredients
- 1 x 250g Neapolitan doughball – you can find Paul’s dough recipe here
- Fully ripened peach
- 40g fior di latte mozzarella
- 40g smoked scamorza
- 50g sliced bresaola (prosciutto or serrano ham can be used as an alternative)
- Extra virgin olive oil
- Fresh rocket
- Balsamic glaze
Method
Prepare your peach by removing the stone, slicing into wedges and roasting in your pizza oven in a cast iron pan until it begins to caramelise. Do this while your oven comes up to temperature, then allow your peach to cool for a little while.
Stretch your doughball – if you need any help, check out Paul’s video guide to stretching Neapolitan pizza dough.
Add the fior di latte, smoked scamorza and segments of roasted peach evenly across the base and finish with a light drizzle of extra virgin olive oil.
Launch into your pizza oven running with a stone temperature of 400-430°C and cook for 60-90 seconds, turning regularly to achieve an even bake.
Remove the pizza from the oven and transfer to a serving board before adding the sliced bresaola, fresh rocket and balsamic glaze.
Slice, serve & enjoy!
Sustainable Pizza Oven Fuel
If you aren't sure which pizza oven wood to buy, just send us an email on info@love-logs.com and we'll do our best to help!
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