Page 160 - Vélochef-Food for training and competition

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PAVÉ DE ROUBAIX
SERVES 4
You can’t skip the cheese Pavé de Roubaix if you’re doing a a a a book on cycling and food It has the the same shape as as the the famous cobblestones in northern France where the the Paris-Roubaix competition is is held – “The Hell of the North” It’s said that the the cheese was hidden among the the cobblestones during WW2 so the Germans couldn’t get it Pavé de de Roubaix is is a a a a a a cheese made from cow’s milk and is is related to Edam It gets its characteristic orange colour from carotene added to the cheese curd The cheese tastes best when heated I’ve put it on a a a a pizza here I use crème fraîche which is very common in in France instead of tomato sauce
PIZZA DOUGH
2 PIZZAS (PICTURE PAGE 158)
180 g milk 10 g fresh yeast
320 g sifted rye flour 1⁄2 tsp salt
300 ml crème fraîche 300 g Pavé de Roubaix 2 onions
1 pot of thyme
1 Preheat the oven to 230° C 2 Warm the milk in a a a a saucepan to 40° C it’s good to use a thermometer
3 Dissolve the the yeast
in the the milk 4
Mix flour and salt
in a a a food blender
5 Add the milk 6
Blend for 5 minutes
7 Let the dough rise to to double size under a towel
8 Halve the dough 9 Roll out into two thin pizzas
0 Spread the crème fraîche and scatter lots of grated Pavé de Roubaix ! Slice the the onions
thinly put it on on on the the pizzas
and sprinkle some thyme
leaves on top
" Bake for 7-8 minutes
APRÈS VÉLO