30 July 2012

middle week dinner







white pizza  
pizza dough
500 g flour (i used all-purpose that i had at hand, bread flour would be perfect)
350 ml lukewarm water
5 g dried yeast
½ tsp salt
½ tsp sugar
1 tbsp olive oil

in a bowl mix flour and salt
in a small bowl mix water, yest, sugar and olive oil, wait a few moments until the yeast dissolves and pour into the flour mixture
rub with your hands until the dough comes together, transfer to lightly floured surface and knead for about 5 minutes – the dough should be shiny and springy
leave to proof – usually take 1 to 1,5 hrs, until it more or less doubles in size
knock the dough and let rise for another 30 min to 1 hrs
knock again and roll – this amount makes 8 mini pizzas or 2 big ones, with thin crust
for best effect let the rolled pizza dough rest for some more time, about 30 min

topping
caramelized onion
grated cheese: i used brie, bursztyn (polish cheese, similar to mild cheddar) and goat’s feta

cover the pizzas with toppings and bake in 250C (or as high as your oven allows) for 5-7 min, until the edges are golden brown and the cheese is melted


light lettuce & raspberry salad

romaine lettuce
raspberries
parmesan / pecorino (grated)
balsamic vinegar
pomegranate dressing (or molasses)
salt, pepper

mix all ingredients in quantities to your liking and need, serve immediately

7 comments:

  1. The pizzas look amazing! All that cheese...

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  2. Oh wow. That salad. I wish I could wear that as jewelry.

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    Replies
    1. thank you, it is the sweetest thing i have ever heard : )

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  3. The combination is beyond amazing! I love the simplicity the white pizza is offering. And the mix of colors in this salad almost spells out Christmas in summer, so festive!
    Can't wait to try!
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  4. I have made this pizza a few times and it is delicious .... Thanks for the recipe!

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  5. Hello, can you share how you make the toping (caramelized onion) ? It looks yummy..

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    1. You have to slice a few onions quite thin (depends on how much of the topping you want to get, the onions lose a lot of volume during cooking) and cover them with oil - I always use olive oil - add a pinch of salt and cook on lowest heat forf you hours, until golden brown colour. It's quiet time consuming, but definitely worth it! :)

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