Wood Fired Welsh Rarebit Pizza | Smokewell Pellets
Cooked in a roaring hot oven fuelled by Blazers Fuels Smokewell Oak, Cherry & Maple blend pellets, this pizza gets a crisp, blistered crust and just a hint of sweet wood smoke that pairs beautifully with the bold, savoury rarebit topping.
Ingredients
Pizza Base
- 1 pizza dough ball (around 250–280g)
- Flour or semolina for dusting
- Olive oil (optional)
Rarebit Sauce
- 25g butter
- 25g plain flour
- 120ml ale or beer
- Splash of milk (if needed)
- 150g mature cheddar cheese, grated
- 1 tsp Worcestershire sauce
- Freshly ground black pepper
Method
1. Preheat the oven
Fire up your pizza oven with Blazers Fuels Smokewell Oak, Cherry & Maple pellets, aiming for 450–500°C on the baking stone.
2. Make the rarebit sauce
Melt the butter in a saucepan, add the flour and stir for a couple of minutes to form a roux. Gradually add the beer while stirring until a thick sauce forms. Stir in the cheddar until melted, then loosen with a splash of milk or beer if needed.
3. Season
Add the mustard, Worcestershire sauce and black pepper, then remove from the heat.
4. Stretch the dough
Place the dough on a floured surface and stretch to about 12 inches. Transfer to a floured pizza peel.
5. Top the pizza
Spread the rarebit sauce over the base, leaving a small crust edge, then sprinkle with extra cheddar.
6. Bake
Slide the pizza into the oven and cook for 60–90 seconds, turning regularly until the crust is puffed and the cheese is bubbling.
7. Serve
Slice, add a crack of black pepper if you like, and enjoy straight away!