This Cheese and Onion Pizza is inspired by Southland Cheese Rolls with a creamy cheese filling, sweet and salty bacon and a soft pizza dough. Forget Pizza Hut, this pizza will exceed all expectations!
E te whānau (family), this Cheese and Onion Pizza is so moorish. I grew up on a farm in the Deep South of Te Wai Pounamu (The South Island of New Zealand). It was there that my love for baking grew as my Māmā (mother), Aunties and neighbours showcased their skills on the daily. They all knew how to bake well and because of them, I learned how to bake too.
Southland Cheese Rolls:
Being from down south, we prided ourselves on the simple recipe of Cheese Rolls. These consist of a super dreamy cheese dip which is rolled up in white bread. Start with miraka whakaeto (evaporated milk), paura hupa aniana (onion soup powder) tīhi (cheese) and aniana (onion). Now cook it all together, smear on to white bread and roll it up. Finally, toast them under the grill which makes the cheese oozy and the parāoa (bread) crunchy. Eat them on their own or serve along side hupa paukena (pumpkin soup) or hupa heihei me te kānga (chicken and corn soup). It makes my mouth water just thinking about it so get in the kāuta and give this a try.
Southland Cheese Roll inspired Cheese and Onion Pizza:
With that deliciousness in mind, I decided to take this recipe a step further. So I took the same cheese filling and added it to a pizza base because why not. It is so delicious and is a perfect meal, served alongside a leafy, green salad. I hope you love this recipe as much as I do.
More savoury recipes to try:
Do you want a light, fluffy bread infused with kāriki (garlic), rēmana (lemon) and tāima (thyme)? Make this No-knead focaccia recipe. Or do you want a simple white loaf? Bake this No-knead bread loaf in a loaf tin or this Rustic no-knead bread in a cast iron pot. Maybe, just maybe, it is time for some Light and Fluffy Fry Bread (Parāoa Parai)?
Videography and photography by Sarah Henderson.
Cheese Lovers Pizza
Ingredients
The Dough – Te Pokenga
- ⅔ C (165 ml) wai wera (hot water, from the tap)
- ½ C (125 ml) miraka whakaeto (evaporated milk)
- 1 tbsp (15 g) huka (sugar, of any kind)
- 1 tbsp + ¼ tsp īhi tere (instant yeast)
- 2 ¾ C (410 g) puehu parāoa kounga (high grade flour)
- 1 tsp tote (salt, fine)
- 2 tbsp (30 ml) noni ōriwa (olive oil or any oil you have)
The Cheese MIxture – Te Ranunga Tīhi
- 1 tbsp (15 ml) noni ōriwa (olive oil or any oil you have)
- 1 aniana (onion)
- 2 tsp (10 g) tsp huka (sugar, any kind will work)
- 2 tsp (10 g) mahitete pū kākano ( wholegrain mustard)
- 1 C miraka whakaeto (evaporated milk)
- 1 packet (32 g) paura hupa aniana (onion soup powder)
- 200 g tīhi mozzarella (mozzarella cheese or whatever cheese you have)
- 70 g tīhi parmesan (parmesan cheese)
- Tote me te pepa (salt and pepper)
The Bacon – Te Pēkana
- 250 g pēkana ropiropi (streaky bacon, chopped)
- 1 tbsp (15 ml) marahihi māpere (maple syrup). This can also be swapped for the same amount of honey or sugar.
Cheese for the Stuffed Crust (Optional)
- 140 g tīhi cheddar (Colby cheese, for the stuffed crust)
Instructions
The Dough – Te Pokenga
- Add the wai wera (hot water), miraka whakaeto (evaporated milk) and huka (sugar) in to a large bowl. Stir until the huka (sugar is dissolved).
- Sprinkle over the īhi horo (instant yeast). Stir and leave the īhi (yeast) to activate for 3-5 minutes.
- Once the īhi (yeast) has floated to the top, add the puehu parāoa (flour), tote (salt) and noni ōriwa (olive oil). Mix with a fork until a shaggy dough forms.
- Once the dough is roughly incorporated, it is time to knead the dough. If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 5 minutes on low-medium speed. If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 6 minutes. Try not to add any extra flour when you are kneading.
- Place the kneaded pokenga (dough) in to a large, clean bowl. Cover with a tea towel or bowl cover and leave to rise for an hour. As it rises, make the ranunga tīhi (cheese mixture).
The Cheese MIxture – Te Ranunga Tīhi
- Set a heavy based pan over medium heat. Add the noni ōriwa (love oil) and aniana (onion) and sauté gently until translucent. Add the huka (sugar) and mahitete (mustard). Cook for 2 more minutes.
- Add the miraka whakaeto (evaporated milk) and paura hupa aniana (onion soup powder). Stir and simmer until the mixture thickens. This will take a few minutes.
- Waruwarutia ngā tīhi (grate the cheeses). Add all of the mozzarella and half of the parmesan in to the sauce. Season well with tote and pepa (salt and pepper), making sure you taste as you go.Remove from the heat and allow to cool.
The Bacon – Te Pēkana
- Chop the pēkana ropiropi (streaky bacon) in to small strips. Add to a frying pan and fry the pēkana (bacon) over medium heat until all of the liquid has evaporated. Add the marahihi māpere (maple syrup) and cook for another minute until sticky. Remove from the heat.
Cheese Pizza Assembly – Te Mahi Hanga Parehe Tīhi
- Preheat the oven to 220 °C.As you preheat the oven, place two large baking tray in there too. By preheating the trays, it allows the base of the pizza to bake well.
- Measure two pieces of baking paper to the same size as two flat baking trays.
- Cut the risen dough in half to make two pizzas. Don't knead the dough again here, just cut it in half.Add each half to a piece of baking paper and roll it out to a large porohita (circles), rolling it out as large as it can go.
Stuffed Crust, option 1:
- Cut the 140 g of tīhi (cheese) in to small strips.
- Place half of the cheese strips and around the edge of the parehe (pizza) and fold it over. Press the edges well to encase the tīhi (cheese).
Stuffed Crust, option 2:
- Get two large tablespoons of the cooled cheese and onion mixture and use this as the filling for the stuffed crust. Mould the filling around the edge of the parehe (pizza) and fold it over. Press the edges well to encase the filling.
- Repeat the crust filling process with the second parehe (pizza).
- Add half of the cooled ranunga tīhi (cheese mixture) on to each parehe (pizza) and gently spread it out. Divide the pēkana (bacon) and half of the reserved parmesan between the two parehe (pizza).
- Leave to rise for 10-15 minutes on the bench and then use the baking paper to slide both pizza on to the hot trays.
- Bake for 5 minutes on 220 °CTurn the oven down to 180 °C and bake for a further 10 minutes. Rotate the trays during baking.
- Remove from the oven and allow to cool for 5 minutes before eating.
Leave a Reply