• For the pizza Dough: makes 6-8 dough balls
  • 1kg of strong/bread flour
  • 6g of fresh yeast (or 3 grams of dry active)
  • 600ml of cold water
  • 30g of sea salt
  • the cheesy, buttery green veggie pizza:
  • 50g Kerrygold Pure Irish Salted Butter 454g
  • 50g double cream
  • 50g fresh mozzarella
  • 25g goat's cheese
  • 15g mature sharp white cheddar
  • Half of a leek
  • 3 tender stems of broccoli
  • 2 spring onions
  • parsley
  • Salt & pepper (to taste)
Print recipe


For the Pizza dough


  1. Mix the yeast and water together
  2. Add 10% of flour to act as a buffer before adding salt.
  3. Add remaining flour and combine all the elements together
  4. Kneading for 10-20 mins until smooth (this will build the gluten network)
  5. Cover the dough mixture and let it rest for approx. one hour, this will allow the dough to relax and fully absorb all elements.
  6. Divide the mixture into 6 or 8 balls of even size/weight
  7. Place the dough balls on a floured tray & cover with cling film. Leave these to proof at room temp for 5-7 hours depending on temperature. If the dough is starting to proof before that, you can place them into the fridge.
  8. After proofing, the dough should be doubled in size. At this point dough is good to use but for optimum results put into the fridge for 24-48 hours to slow proof.
  9. Before cooking, remove the pizza dough from the fridge about 45 mins to an hour to get the dough to room temperature
  10. You are now ready to make pizza.


Prepare the pizza sauce & toppings:

  1. Mix your double cream & white pepper to make the Bianca sauce to add on top of your pizza
  2. Place  a pan on  low heat and add in some Kerrygold butter
  3. Once melted, add all your chopped veggies and cook until they are slightly softer in texture

For the pizza:

  1. Preheat your grill about 15 minutes before cooking the pizza
  2. Next, flatten out your pizza dough ball with your hands on a lightly floured work surface
  3. Starting at the center & working outwards, use your fingertips to press the dough to about a half inch in thickness.
  4. Turn and stretch the dough until it will not stretch any further.
  5. Once you have your desired pizza shape, brush the top lightly with olive oil (this will prevent it getting soggy form the toppings)
  6. Place your pizza dough in a frying pan (on a medium heat) & spread the Bianca sauce over the pizza
  7. Now, you can layer on your pizza toppings. Add the parmesan, veggies & goat's cheese
  8. Add salt to taste, there is already white pepper in the Bianca sauce but add some more if you so wish
  9. Once the base of the pizza is slightly golden you can now place the pizza under the grill
  10. The pizza will only need 2 to 3 minutes under the grill so make sure to keep an eye on it
  11. Before serving, grate some sharp cheddar cheese on top and enjoy!

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