Welsh Rarebit, or Welsh Rabbit, (the names are used interchangeably) is a regional dish within the UK, which has robust associations with — you guessed it — Wales. “Welsh Rabbit” first appears in Hannah Glasse’s 1747 e book, “The Artwork of Cookery Made Plain and Straightforward.” Theories across the title “rabbit” vary broadly: It might allude to the low value of creating the dish, and maybe it was meant to act as a meat substitute for individuals who couldn’t afford any. The title “rarebit” is equally ambiguous, however maybe developed from a necessity to substantiate the lack of meat within the dish. Right this moment, it maintains a robust presence in Wales because of its standing as a conventional dish. (It even boasts its personal nationwide day on September third.)
The comforting dish blends cheese — (cheddar, mostly, however any mature arduous cheese or creamier, native one like Caerphilly will do — Worcestershire sauce, and mustard made right into a easy roux (equal components fats and flour cooked collectively and used to thicken a sauce).
Traditionally, the cheese sauce is unfold over thick toast and grilled till golden and effervescent. It’s generally served with laverbread (or as some name it “Welshman’s caviar”), an edible seaweed sometimes from Wales’ southern coast; it’s darkish, salty, and cuts by the wealthy cheese sauce properly. Different well-liked accompaniments embrace nduja, bacon, leeks, and ham hocks.
For this reinterpretation, we’ve taken the creamy cheese sauce and slathered it over pizza crust. Topped with additional cheese and contemporary floor black pepper, it’s cooked identical to any cheese pizza and served scorching. Its simplicity lends itself to experimentation: Modify the Worcestershire sauce to your liking, attempt a mix of arduous cheeses, and even go for the native Welshman’s Caviar (if you may get ahold of some).
Time
half-hour whole time
Yield
Makes one 12” pizza
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
Substances
250-gram pizza dough ball
1 ½ tablespoons (20 grams) salted butter, melted
1 tablespoon (15 grams) all-purpose flour
3 tablespoons (90 grams) wheat beer or pale ale
6 ounces (175 grams) cheddar, grated
½ to 1 cup (120 to 240 milliliters) skim milk (semi-skimmed milk), to loosen the sauce
1 tablespoon (17 grams) Worcestershire sauce
½ tablespoon (15 grams) Dijon mustard
black pepper, freshly floor
Methodology
This recipe would swimsuit a variety of pizza styles, however we predict our classic pizza dough or sourdough can be an important match. Ensure to organize your dough forward of time to make sure it rises at room temperature earlier than heating your oven.
Hearth up your oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to shortly and precisely test the temperature of the stone.
Soften the butter in a saucepan. Add the flour and blend with a picket spoon or spatula over medium warmth to type a paste, stirring to forestall sticking. Proceed cooking for a minimum of 2 minutes to prepare dinner out the uncooked flour.
Add the beer slightly at a time, stirring constantly till a thick sauce varieties. Add the cheese and stir to completely mix it within the sauce. The melted cheese will thicken the sauce much more, so add a splash of milk or additional beer to loosen the combo till it’s spreadable.
Add the Worcestershire sauce, mustard, and black pepper. Stir to include, then take away from the warmth.
Place the dough ball on a frivolously floured work floor. Push the air from the middle out to the sting along with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your frivolously floured pizza peel. Spoon cheese sauce evenly over the bottom.
Slide the pizza off the peel and into the oven. Cook dinner for 60 to 90 seconds, turning the pizza recurrently to make sure a fair bake.
Take away the cooked pizza and slice into 8 slices. Garnish with a crack of freshly floor black pepper if you happen to like, then take pleasure in instantly for optimum tacky impact.