Welsh Rarebit Pizza
Weekend brunches are the best, aren’t they? A chance to linger over a good meal in our pyjamas. And what better way to chat with family than reminiscing over a classic… an epic cheese toastie! 🧀
How do you make cheese on toast even better? Forego the toast for pizza of course Without further ado, we’d like to introduce you to Welsh Rarebit Pizza. FYI vegetarians: Despite often being called ‘Welsh Rabbit’ this dish contains no meat.
- 25g Unsalted Butter
- 25g Plain Flour
- 170ml Full Fat Milk, heated on a hob or in the microwave
- 170g Cheddar Cheese, grated
- 140ml Ale
- 1 Tsp English Mustard
- 1 Tbsp Worcestershire Sauce
- 2 Egg Yolks
Method, The Rarebit
- Place the ale, mustard and Worcestershire sauce into a saucepan and place over medium heat and reduce until thick.
- Melt the butter in a saucepan over medium heat and add the flour to make a roux. Use a wooden spoon to continuously stir the roux for a few minutes so as to cook out the flour before gradually adding the hot milk to the pan in two to three batches, stirring constantly as you do so.
- Once all the milk is incorporated into the roux add the cheese to the pan and beat and cook until smooth.
- Remove from the heat and add the ale reduction to the sauce. Mix together well and check the seasoning.
- Allow the mix to cool slightly before beating in the egg yolks.
Method, The Pizza
- Open a New York style dough ball and top with a few generous spoonfuls of the rarebit.
- Use the back of the spoon to spread the rarebit all over the base before launching the pizza into a 350oC/660oF Roccbox and baking for around 4 minutes, rotating regularly.
Once baked, transfer to a chopping board, sprinkle over a little flaky salt and enjoy! 😋
Thanks so much for sharing your recipe Gozney! We hope we’ve inspired you to have fun with food. Check back soon as we have some exciting collaboration news coming up…and of course we’ll keep you updated with our well-loved recipes 🧡