
Provolone is an Italian semi-hard, cow's whole milk cheese with a smooth golden rind. It is a very good table cheese but is equally good for cooking. Like mozzarella, provolone is a pulled or stretched curd cheese. It may be shaped like a salami (the slightly sweet provolone dolce) or a melon with a spherical knob on top (the slightly salty caciocavallo - meaning 'cheese on horseback'). The flavour becomes more pungent and the texture more granular with age. Ripen for no less than one month.
Ingredients
- 1½ tsp dried yeast
- 1 tsp sugar
- ¾ cup warm water
- 1½ cups high-grade flour
- 1 tsp salt
- 1 tblsp olive oil
- olive oil for brushing
- ½ sliced red onion
- 1 tblsp fresh rosemary sprigs
- 250 grams provolone dolce cheese or mozzarella
- ½ cup roasted artichokes
Method
- Sprinkle yeast and sugar over warm water. Set aside for 10 minutes until light and frothy.
- Put flour and salt in a food processor with olive oil and yeast mixture and mix to a soft dough (2-3 minutes). Cover and leave in a warm place until doubled in bulk.
- Gently deflate and cut into 4 pieces; roll each into 15cm rounds. Place on a greased oven tray. Brush dough lightly with olive oil and sprinkle with red onion and rosemary.
- Slice provolone dolce and roasted artichokes and divide between pizza breads.
- Cook at 200ºC for 12-15 minutes or until golden.
Cooks Tips
Buying: Source provolone from good specialty cheese stores such as Sabato. Storing: Wrap in a cloth, cover loosely in plastic wrap and store in the fridge. Always bring to room temperature before serving. Preparing: Slice or grate before using. Cooking: Provolone melts easily. Use it on pizzas, wrapped in chicken schnitzels with ham, as a topping on baked white fish fillets in a tomato sauce, or layered in gratins or vegetables bakes.
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