Pizza with sun-dried tomatoes and four cheeses – a detailed recipe cooking.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time: 2 час.37 minutes Difficulty: medium Servings: 3 – 4 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pizza dough
- 1 pack active dry yeast or fresh yeast
- 1 tsp honey
- 1 tbsp. warm water (40-46 ° C)
- 3 tbsp. premium flour
- 1 tsp coarse salt
- 1 tbsp. l olive oil plus some more for lubrication
Stuffing for 2 pizzas (diameter 20 cm.)
- 350 gr (1/2 serving) pizza dough (see recipe below)
- 2 tbsp. l classic pesto sauce (see recipe below)
- 2 tbsp. l cut into thin slices of sun-dried tomatoes (see recipe below)
- 3/4 Art. (85 gr.) Grated on a large or medium grater mozzarella
- 3/4 Art. grated forntin cheese
- 55 gr. crumbled goat cheese
- 2 tbsp. l grated parmesan
- 2 sliced 12 slices plum-like Rome tomatoes (pre-remove the stalk)
- 1 tsp chopped fresh oregano leaves
- 1 tsp chopped fresh thyme leaves
- 6-8 chopped large basil leaves
Sun-dried tomatoes
- 900 gr. plum-shaped (about 12 medium-sized) tomatoes varieties Rome
- 1/2 tbsp. olive oil plus more if necessary
- 1 tsp chopped fresh thyme leaves
- 6 crushed cloves of garlic
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
- 1/2 tsp Sahara
Classic Pesto Sauce
- 12 washed, dried and coarsely chopped fresh leaves medium sized basilica
- 3 medium chopped cloves of medium sized garlic
- 2 tbsp. l lightly toasted pine nuts
- A pinch of salt
- 3 tbsp. l olive oil
Recipes with similar ingredients: pesto sauce, plum tomatoes, sun-dried tomatoes, yeast dough, mozzarella cheese, fontina cheese, cheese goat, parmesan cheese, pine nuts, garlic, thyme, oregano, basil, honey
Recipe preparation:
- Dough for 4 pizzas (20 cm in diameter): In a small bowl dissolve yeast and honey in 1/4 tbsp. warm water. In the mixer, setting dough hook, mix flour and salt. Add olive oil, yeast mixture and the remaining 3/4 tbsp. water and mix on low speed until the dough begins to completely lag behind the edges of the bowl and hooks, about 5 minutes Pizza dough can also be prepared in food processor by installing a knife attachment. Beat in pulse mode once or twice, add the remaining ingredients and beat, until the dough begins to gather in a ball.
- Put the dough on a clean work surface and knead 2-3 minutes or longer. The dough should be smooth and firm. Cover dough with a clean damp towel and let rise in a warm place in within 30 minutes When the dough comes up, it will stretch if pull it lightly. Divide the dough into 4 balls about 170 g. each. Work with each ball separately, stretching it around the edges and sticking them under the bottom of the ball. Repeat 4-5 times. Then on smooth not roll the dough with the palm of your hand until the surface of the dough will not become smooth and dense, about a minute. Cover the dough with a damp towel and let stand for 15-20 minutes. On At this stage, the dough can be wrapped in cling film and stored in refrigerator for up to 2 days.
- Put the pizza stone on the wire rack in the middle of the oven and preheat it to 260 ° C. Roll for each pizza ball of dough in flour, shake off the excess, put the dough on a clean, lightly floured surface and begin to stretch it. Press the dough in the center, stretching it in circles with a diameter of 20-25 see, leaving the outer sides a little thicker than the base itself. If a it’s hard for you to do this, roll out the dough with a small rolling pin, pushing in the right places. Lightly grease the base inside the sauce sprinkle pesto evenly with sun-dried tomatoes.
- Sprinkle pizza with mozzarella and fountain cheese, put slices Rome tomatoes, then sprinkle with goat cheese, oregano, thyme and finally, parmesan cheese. Bake pizza on a stone for pizza, until the base is well browned, about 10-12 minutes. When you take the pizza out of the oven, put it on a cutting board, sprinkle with chopped basil leaves, slice pizza and serve immediately.
- For sun-dried tomatoes: Preheat the oven to 120 ° C. pan of boiling water blanch tomatoes. Drain the hot water and fill the tomatoes with ice water so that the skin is easy clean off. Peel and core, cut into quarters and remove the seeds.
- Cover the baking sheet with parchment paper and place the quarters Tomatoes any cut side down. Pour plenty of olive oil. Sprinkle with thyme and garlic. In a small bowl, mix salt, pepper and sugar, sprinkle tomatoes with this mixture. Bake tomatoes, until they wrinkle, about an hour. When the tomatoes cool so as not to burn your hands, put them in a container. Pour the sun-dried tomatoes with olive oil and close the container. Refrigerate and use as needed. Output: 1 and 1/4 Art.
- For classic pesto sauce: In a mortar with pestle crush basil, garlic, pine nuts and salt carefully. Add a few drops of oil until smooth. pasta. Pesto can be prepared in a blender. Pour in the oil first, then add garlic, pine nuts and finally basil leaves. Beat at low speed until a smooth paste forms. Salt. Output: Volume 1/4 Art.
