Warmth • Cooking • Hot Water

De Róiste Black Pudding and Coolea Farmhouse Cheese Pizza

De Róiste Black Pudding and Coolea Farmhouse Cheese Pizza

Both of the key ingredients are local artisan products. The salty black pudding combined with this particularly sweet, mellow cheese is blissful. I love making pizza dough and this wholemeal version has extra fibre for slow release energy.

Serves: 4 (makes 2 large pizzas)

Prep time: 1 hr (prove time 4 hours)

Cook time: 12-15 minutes



For the dough:

200g strong wholemeal flour

200g strong white flour

7g yeast

For the marinade:

400g chopped tomatoes, tinned

1 tbsp olive oil

1 clove garlic

½ onion


200g mozzarella, grated

100g Coolea cheese

100g de Róiste black pudding

Basil, to garnish

The Method:

  1. Mix the yeast together with 300ml of warm water for 10 minutes while you mix together the flour.
  2. Add the yeast and stir. Mix with your hands and knead for 10 minutes. Place in a lightly oiled bowl for 4 hours.
  3. Preheat the range to 230C and place the oil, garlic and onions in a saucepan for 2 minutes. Stir in the tomatoes for 5 minutes.
  4. Divide the dough in two and with a rolling pin form two discs.
  5. Smear the marinade across the pizzas, leaving a 1-inch border. Scatter the mozzarella, then the black pudding and cheese. Place in the oven for 12-15 minutes, until lovely and golden.