• For the Dough

  • 500g Wheat Flour
  • 1 tsp Salt
  • 25g Fresh Yeast
  • 300ml lukewarm Water
  • 2 tbsp Olive Oil
  • 1 tsp Sugar
  • For the Sauce

  • 500g pureed Tomatoes
  • 2 tsp Oregano
  • Salt & Pepper
  • 300g Kerrygold Mature Cheddar
  • 250g (cut into slices) Kerrygold Mature Cheddar
  • 125g Pepperoni Salami, sliced


For the Dough

Put the water, sugar and yeast in a bowl and stir until the yeast has dissolved. Now put the yeast water with the remaining ingredients in a large bowl and knead into a homogeneous dough by hand or with the help of a food processor for about 5 minutes. Cover and let rise in a warm place for about 1 hour.

For the Sauce

Put the tomatoes and the oregano in a bowl and stir. Then season with salt and pepper.

For the Pizza

Preheat the oven to 200°C top/bottom heat, cut the cheddar into 2cm long x 1cm thick strips and set aside.

Knead the dough briefly again on a lightly floured work surface and then divide it into 7-8 portions and shape into small balls.

Roll out the balls with a rolling pin to about 20cm in diameter. For the filled cheddar edge, arrange the cheddar pieces in a circle about 1cm from the edge and fold the edge of the dough over the cheese. Press firmly to ensure it is in place.

Now place the prepared pizza on a baking sheet lined with baking paper, spread the sauce in the middle, arrange the neatly grated cheese on top and spread the pepperoni salami on the cheese.

Repeat for the rest of the dough. Bake the pizzas on the middle rack for about 17-22minutes until golden yellow.

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