Recipe: Dorset Blue Vinny & Fig Salami Pizza

OUR TAKE ON A BLUE CHEESE PIZZA

A taste of Dorset in every bite

Serves 2

Ingredients

FOR THE BASE (OR USE 1 PRE-MADE SOURDOUGH PIZZA BASE):

250g strong white bread flour
5g salt
3g dried yeast
160ml warm water
1 tbsp olive oil

FOR THE PIZZA

75–100g Dorset Blue Vinny cheese, crumbled
80g Dorset Blue Vinny & Fig Salami, sliced
1 large handful fresh spinach
100g mozzarella, torn
1 tbsp olive oil
Freshly cracked black pepper
Optional: drizzle of honey or balsamic glaze

250g strong bread flour
1 tsp salt
1 tsp sugar
1 packet active dry yeast
1 tbsp olive oil
A little semolina for shaping
55g Smoked Pepperoni
Basil leaves
1 shallot, finely chopped
6 tbsp passata
125g mozzarella
A few chopped Birdseye chillies if you like it extra spicy

Method

STEP 1

Mix flour, salt and yeast in a bowl (keeping salt and yeast separate at first).
Add water and olive oil, mix to a soft dough.

Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for 1 hour, until doubled.

(If using a ready base, skip ahead.)

STEP 2

Heat your oven as hot as it will go (250°C if possible).
Place a pizza stone or baking tray inside to get properly hot.

STEP 3

Roll or stretch the dough into a rustic 10–12 inch round. Place onto baking parchment if transferring to a stone.

STEP 4

Scatter mozzarella first as your base layer.
Crumble over the Dorset Blue Vinny.
Arrange slices of Blue Vinny & Fig Salami evenly.
Add fresh spinach (it will wilt in the oven).
Drizzle lightly with olive oil.
Finish with cracked black pepper.

STEP 5

Slide onto the hot stone/tray and bake for 8–12 minutes until:

The crust is golden and blistered
Cheese is bubbling and lightly caramelised
Salami edges begin to crisp

STEP 6

Let rest for 1–2 minutes.
Optional but recommended:
Drizzle lightly with honey to enhance the fig sweetness. Slice and serve immediately.

SERVING SUGGESTIONS

Serve on a rustic board straight from the oven. Scatter a few extra Blue Vinny crumbs over the top for drama.
Pair with:

A crisp Dorset cider
Or a light red like Beaujolais

In this recipe

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Stock your cupboard, ready to make this recipe. You can rest assured that we only use British high welfare pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.