Dessert Pizza with Variations
All out TIME:1 hr 47 min
Prep: 30 min
Latent Prep:1 hr 2 min
Cook: 15 min
YIELD:2 servings
LEVEL:Easy
Fixings
PIZZA DOUGH:
2 glasses/500 ml tepid water
1 block or 2 tablespoons/30 ml new yeast
4 glasses/1 L generally useful flour
2 tablespoons/30 ml additional virgin olive oil
1 teaspoon/5 ml salt
GRAPE AND PINE NUT PIZZA:
1 formula Pizza Dough
10 grapes, divided
1/4 glass/50 ml pine nuts
Sugar, for sprinkling
APPLE AND GORGONZOLA PIZZA:
1 formula Pizza Dough
1 apple, peeled, cored and cut
2 ounces/75 g Gorgonzola cheddar, disintegrated
1/2 glass/125 ml walnuts
Nectar, for sprinkling
MASCARPONE AND CHOCOLATE-HAZELNUT PIZZA:
1 formula Pizza Dough
3 tablespoons/45 ml mascarpone cheddar, or as much as you prefer
3 tablespoons/45 ml chocolate-hazelnut spread, or as much as you prefer (prescribed: Nutella)
Additional virgin olive oil, for brushing mixture
Salt
Headings
Add the water to a dish. At that point include the yeast a little at once and separation the 3D square of yeast with your hands. Cook's Note: You can likewise utilize yeast in the powder structure. Let the yeast completely break up in the warm water and let stand for 2 minutes.
Include the flour a smooth work surface and make a well in the focal point of the flour. Gradually include the yeast-water blend, olive oil, and salt until the flour has consumed the fluid. Ply the batter until the blend turns into an even mixture consistency. On the off chance that important, add somewhat more flour to ingest any overabundance fluid.
Partition the mixture into 4 break even with bits to make singular size pizzas. Place on a daintily floured surface or container and spread with a fabric. Let rest for 60 minutes at room temperature or until the mixture has multiplied in size.
For the grape and pine nut pizza:
Preheat the stove to 400 degrees F. Stretch out the mixture and take off on a delicately floured surface. Place the grapes chop side down on the mixture. Include the pine nuts and sprinkle with sugar. Prepare for roughly 15 minutes.
For the apple and Gorgonzola pizza:
Preheat the stove to 400 degrees F. Stretch out the mixture and take off on a daintily floured surface. Top the batter with apples, Gorgonzola cheddar, walnuts, and sprinkle with nectar. Heat for around 15 minutes.
For the mascarpone and chocolate-hazelnut pizza:
Preheat the stove to 400 degrees F. Stretch out the mixture and take off on a daintily floured surface. Spread the mascarpone cheddar on 1/2 the pizza batter and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Squeeze and roll the inverse closures together. Gently brush the mixture with olive oil and sprinkle with salt. Prepare for roughly 15 minutes.
All out TIME:1 hr 47 min
Prep: 30 min
Latent Prep:1 hr 2 min
Cook: 15 min
YIELD:2 servings
LEVEL:Easy
Fixings
PIZZA DOUGH:
2 glasses/500 ml tepid water
1 block or 2 tablespoons/30 ml new yeast
4 glasses/1 L generally useful flour
2 tablespoons/30 ml additional virgin olive oil
1 teaspoon/5 ml salt
GRAPE AND PINE NUT PIZZA:
1 formula Pizza Dough
10 grapes, divided
1/4 glass/50 ml pine nuts
Sugar, for sprinkling
APPLE AND GORGONZOLA PIZZA:
1 formula Pizza Dough
1 apple, peeled, cored and cut
2 ounces/75 g Gorgonzola cheddar, disintegrated
1/2 glass/125 ml walnuts
Nectar, for sprinkling
MASCARPONE AND CHOCOLATE-HAZELNUT PIZZA:
1 formula Pizza Dough
3 tablespoons/45 ml mascarpone cheddar, or as much as you prefer
3 tablespoons/45 ml chocolate-hazelnut spread, or as much as you prefer (prescribed: Nutella)
Additional virgin olive oil, for brushing mixture
Salt
Headings
Add the water to a dish. At that point include the yeast a little at once and separation the 3D square of yeast with your hands. Cook's Note: You can likewise utilize yeast in the powder structure. Let the yeast completely break up in the warm water and let stand for 2 minutes.
Include the flour a smooth work surface and make a well in the focal point of the flour. Gradually include the yeast-water blend, olive oil, and salt until the flour has consumed the fluid. Ply the batter until the blend turns into an even mixture consistency. On the off chance that important, add somewhat more flour to ingest any overabundance fluid.
Partition the mixture into 4 break even with bits to make singular size pizzas. Place on a daintily floured surface or container and spread with a fabric. Let rest for 60 minutes at room temperature or until the mixture has multiplied in size.
For the grape and pine nut pizza:
Preheat the stove to 400 degrees F. Stretch out the mixture and take off on a delicately floured surface. Place the grapes chop side down on the mixture. Include the pine nuts and sprinkle with sugar. Prepare for roughly 15 minutes.
For the apple and Gorgonzola pizza:
Preheat the stove to 400 degrees F. Stretch out the mixture and take off on a daintily floured surface. Top the batter with apples, Gorgonzola cheddar, walnuts, and sprinkle with nectar. Heat for around 15 minutes.
For the mascarpone and chocolate-hazelnut pizza:
Preheat the stove to 400 degrees F. Stretch out the mixture and take off on a daintily floured surface. Spread the mascarpone cheddar on 1/2 the pizza batter and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Squeeze and roll the inverse closures together. Gently brush the mixture with olive oil and sprinkle with salt. Prepare for roughly 15 minutes.
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