Festive camembert wreath

Filling

• 2 eschalots, cut into halves
• 50 g salted butter
• 80 g dried cranberries
• 80 g frozen cranberries (see Tips)
• 80 g sugar
• 50 g Port
• ¼ tsp sea salt
• 2 pinches ground black pepper
• 2 sprigs fresh thyme, leaves only

Pizza dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast
• 400 g baker's flour
• 30 g extra virgin olive oil, plus extra to grease
• 1 tsp sea salt

Assembly

• 1 Camembert cheese, whole, removed from packaging (approx. 200 g)
• 30 g shelled salted pistachio nuts, slivered, plus extra to garnish
• 130 g streaky bacon, rindless, cut into pieces, fried, drained, cooled (optional - see Tips)
• 1 egg, lightly beaten