Truffled Mini Pizzas with Tunworth and Serrano

Mini pizzas make brilliant canapés. A white sauce base infused with truffle lifts these pillowy bites, while Tunworth cheese and Serrano ham bring rich savoury depth. From Chef Chris Mackett at the Charlie Oven Festive Masterclass.

Ingredients

Makes about 12 mini pizzas

Dough

• 250 g strong bread flour
• 112 g water
• 3.5 g dried yeast
• 150 ml warm water
• 6 g salt

Black truffle béchamel

• 25 g butter
• 25 g flour
• 250 ml whole milk
• Pinch cracked black pepper
• 1 tsp truffle oil
• 25 g Parmesan grated

Toppings

• 50 g sliced Serrano ham
• 100 g Tunworth or Baron Bigod or other Brie style cheese sliced
• 25 ml extra virgin olive oil
• Half tsp thyme leaves
• 1 black truffle about 50 g for finishing

Method

Step 1 Make the dough

1. Add the warm water to a jug then add the dried yeast. Stir and leave to stand for about 15 minutes longer if the room is cool.
2. Add the flour to a large mixing bowl. Pour in the yeasted water and the remaining water and bring together by hand.
3. Knead until smooth about 5 minutes. Cover loosely and refrigerate overnight for a slow proof.

Step 2 Make the béchamel the day before

1. Warm the milk gently until body temperature.
2. In a separate pan melt the butter then stir in the flour and cook on low heat for 3 minutes.
3. Gradually ladle in the warm milk stirring all the time until the sauce is smooth.
4. Cook on low for about 15 minutes to remove any raw flour taste.
5. Stir in Parmesan cracked black pepper and truffle oil. Taste and add a pinch of salt if needed. Cool then transfer to a container and refrigerate.

Step 3 Prepare Charlie

1. Arrange the racks in the top half of the oven and set a pizza stone on the rack you intend to use.
2. Light with good quality lump charcoal. Use a little more fuel than usual to reach a high temperature.
3. Heat to 350 to 400 °C which is 660 to 750 °F. Make sure the stone heats from cold inside the oven.

Step 4 Divide and shape

1. Tip the dough onto a floured surface and knock back.
2. Divide into 12 balls around 30