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Clonakilty Rasher Alsace Pizza

Clonakilty Rasher Alsace Pizza


Michelin-star chef at Chapter One restaurant Eric Matthews has created an indulgent yet simple recipe for the ultimate fakeaway experience at home. Clonakilty Traditional Dry Cure Rashers are the focal point of delectable dinner recipe and the crispy savoury flavour of the rashers is balanced with a blend of spring onion, Irish cheeses and some subtle spicing.


  • 250g strong flour
  • 125ml lukewarm water
  • 1 tbsp salt
  • 20ml olive oil
  • 6 Clonakilty Beechwood Lightly Smoked Rashers
  • 1 red onion
  • 1 spring onion
  • 125g cream Fraiche
  • 25g of grated Templegall Cheese or Emmental Cheese
  • Salt and pepper
Alsace Pizza


  1. Add the flour, water, olive oil and 1 tbsp of salt in a bowl and stir to combine. Tip the dough onto a lightly-floured counter and knead for 10 minutes. Then rest the dough for 15 minutes.
  2. Slice the red onion very finely and slice the Clonakilty Beechwood lightly smoked rashers into small strips. Season the creme fraiche with salt and pepper.
  3. Preheat the oven to 200c. Using a rolling pin, roll the dough out into a thin oblong shape and place on a lightly floured baking tray. Spread a thin layer of the seasoned creme fraiche on the dough base. Evenly scatter a layer of cheese, the sliced rashers and red onion on top. The cheese is not traditional but I love it with the smoked flavour of the  rashers.
  4. Bake this in the preheated oven until golden and nearly on the verge of burning but not quite. Finish with sliced spring onion, fresh black pepper and enjoy.

Recipe by Chef Eric Matthews

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