Pizza Canapés - Autumn  Truffle, Serrano Ham  and Tunworth Cheese - Charlie Oven

Pizza Canapés - Autumn Truffle, Serrano Ham and Tunworth Cheese



Time to read 3 min

Mini pizzas as canapés work so well.  Pizza bianco (using a white sauce instead of tomato) infused with truffle elevates these little pillowy soft pizzas.  Tunworth cheese and Serano Ham is a delicious combo. Make sure to make plenty, as they are so delicious.

Pizza canapes baked in the Charlie Oven
Source: Chef Chris Mackett Charlie Oven Festive Masterclass

Prep time

8 hrs

Cook time

3 min


4-6 pers





250g strong bread flour 

112g water 

3.5g dried yeast  

150ml warm water 6g salt


Black truffle béchamel 

25g butter 

25g flour 

250ml whole milk 

Pinch of cracked black pepper 

1 tsp truffle oil 

25g Parmesan 



50g sliced Serrano ham

100g sliced Tunworth, Baron Bigod cheese - or other Brie-like cheese 

25ml extra virgin olive oil 

1/2 tsp thyme leaves 

1x 50g truffle to go wild with 



Step 1 - Make the dough.

Firstly, add the warm water to a jug and add the olive oil and dried yeast, give it a stir together and then leave to stand for 15 minutes, longer if the room is colder. Add the flour to a large mixing bowl, and then add the yeasted water to the bowl, and bring together with your hands. Work for five minutes until it becomes a smooth, homogenous dough. Then cover loosely with cling film and place in the fridge overnight to proof slowly.

Step 2 - Make the bechamel sauce.

Truffle béchamel.You will want to make the white sauce the day before.

To start, warm the milk in saucepan until it comes to body temperature. In a separate pan, warm the butter until it starts to bubble, then stir in the flour and cook out over a low heat for 3 minutes. Then begin to ladle in the warm milk, stirring as you pour in the milk, to avoid a lumpy white sauce. Keep adding until you have a lump-free white sauce. Keep the white sauce on a low heat and keep on cooking for around 15 minutes: you want cook-off the raw flour flavour. Once the sauce is cooked out, add the grated Parmesan, cracked black pepper and truffle oil (and, if needed, a pinch of salt). Stir and combine the ingredients and then spoon onto a small container and leave to cool, before popping on a lid. Keep in the fridge until the next day.

Step 3 - Prepare the Charlie Oven.

Arrange the racks in the Charlie Oven so that they are in the top half.  Place a pizza stone on the racks that you intend to use.

Light the Charlie Oven with a bit more charcoal than usual, to get it to a really high temperature.

Let the temperature rise, and set it between 350°C and 400°C.

Step 4 - Divide the dough and shape into small pizza bases.

Remove the dough from the fridge and remove the clingfilm and discard. Tip the dough out onto a floured surface and then knock back. Divide the dough into 12 equal balls around 30g each. Sprinkle the surface with a little semolina and flour, then roll each ball out into a 10cm disc: repeat for all balls.

Step 5 - Add the toppings.

Next, add a tablespoon of the white sauce to each disc of dough and spread out over the disc while making sure you leave a little gap between the edge of the dough and the sauce, like you would if you were making a tomato-based pizza. For the toppings, place on the Tunworth cheese and Serrano ham and drizzle with a little olive oil.

Pizzas topped ready for the Charlie Oven
Image from Charlie Festive Feast 
Mini pizzas going into the hot charlie oven on a pizza stone to bake
Image from Charlie Festive Feast 

Step 6 - Bake the pizzas.

Place each pizza onto the pizza stone in the Charlie one and bake for 2-3 minutes until the dough is blistered and the cheese is bubbling away. Repeat the process for all the over-white-based pizzas.

Finishing touches add grated parmesan and fresh truffle
Image from Charlie Festive Feast 
Mini pizzas going into the hot charlie oven on a pizza stone to bake
Image from Charlie Festive Feast 

Step 6 - Finishing touches.

When the pizzas come out of the oven, grate each one with a generous portion of the truffle, so that the warm pizza releases all of those wonderful truffle aromas. Finally, sprinkle over the thyme leaves and serve.