Pizza Dough Dippers
Make Rich Connections!
| 1 | Artisanal Pizza Dough Disc, defrosted and proofed |
| 4g | Origanum |
| Salt | |
| Olive oil | |
| For Dipping | |
| 2 x 125g | Blocks of brie cheese |
| 20g | Almonds, toasted |
| 2g | Thyme |
| 30g | Honey |
- For the pizza dough sticks
- Remove the prepared dough from the fridge and allow to come to room temperature.
- Preheat the oven to 210°C.
- Roll the pizza into a large rectangular shape, approximately 1 cm thick.
- Cut the dough into long thin strips and place on a lined baking tray.
- Mix the olive oil with the origanum and brush the top of the strips.
- Bake for 10 minutes, until the pizza sticks are light and golden brown.
- For the dipping
- Place the brie in an oven safe dish.
- Bake at 180°C for 10 minutes until the cheese has melted.
- Pour the honey over the brie and top with almonds and thyme.
