Recipe Inspiration

Ingredients...

Pickled red onions

Parsley, finely chopped

Pizza Dough

500g ‘00’ fi ne flour

5g fine sea salt

7g sachet dried yeast

10g caster sugar

30g extra virgin olive oil

350g warm water, warm

Swiss Cheese Fondue

63g Essential Cuisine Béchamel Sauce Mix

8g Essential Cuisine Cheese Stock Mix

150g comte or gruyere, grated

500ml water

1x egg yolk

Ruben Sauce

100g mayonnaise

100g tomato ketchup

25g yellow mustard

25g horseradish sauce

10g tabasco sauce

40g Gherkins, fi nely minced

Polpa Tomato and Vodka Sauce

400g polpa tomatoes

5g red chilli fl akes

50g shallot, fi nely diced

10g Essential Cuisine Vegetable Stock Mix

10g tomato paste

75g vodka

50g extra virgin olive oil

Method...

Dough - Add the fl our and salt to a bowl and combine, then make a well in the centre. Mix the sugar, yeast and olive oil into a jug with the warm water. Add into the well in the bowl and mix until a dough is formed. Cover and set aside to prove.

2. Swiss Cheese Fondue – Mix the EC Béchamel Sauce Mix and the EC Cheese Stock Mix with the water. Bring to a simmer stirring constantly and cook out for 3-5 minutes. Remove from the heat and stir in the grated cheese until melted. Add the egg yolk and stir. Cool and refrigerate.

3. Polpa Tomato and Vodka Sauce – Put a pan on medium heat and add in the olive oil and shallot. Sweat with a lid on until soft. Add the tomato paste, chilli fl akes and EC Vegetable Stock Mix and cook for one minute uncovered. Add the tomatoes and vodka and bring back to a simmer. Cook for 15 minutes until the sauce has slightly reduced and thickened. Cool and reserve.

4. Ruben Sauce – Mix all the ingredients together in a bowl. Set aside.

5. Knock back the pizza dough and split into 4 even pieces. Roll out on a floured surface into a 10-inch round base. Spread out a ladle of the vodka sauce. Layer on some of the pastrami and spoon on some of the fondue.

6. Heat your oven to its highest heat setting (if you have a pizza stone this can be heated too). Place the pizza in the oven on a tray or the stone and cook until the dough has risen, and the cheese has melted. This will take 3-5 minutes depending on the oven.

7. Top with the ruben sauce chopped parsley and pickles. Cut into 6 slices and serve.