White pizza with arugula

White Italian pizza is cooked without using tomato sauce, but it turns out no less appetizing, with its own bouquet flavors, which gives it a combination of different types of cheese. Therefore step by step photo recipe you get 6 portioned pizzas. Grease sprinkle small yeast cakes with garlic butter, sprinkle top with a mixture of goat cheese, fontina and mozzarella and bake until the cheese will not melt, and the crust of the pizza will not turn golden. On ready hot pizza put fresh arugula in vinaigrette dressing so that it sticks to the cheese that has not yet hardened and slightly wilted from below, and from above remained the same juicy. Serve with lemon slice. Share with friends: Time: 1 hour. 45 minutes Difficulty: medium Quantity: 6 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough

• 1 and 1/4 Art. warm water (37 ° C-43 ° C)
• 2 sachets of dry yeast
• 1 tbsp. l honey
• 4 tbsp. flour + additionally for work
• 4 cloves of garlic, chopped
• 5 sprigs of fresh thyme
• 1/4 tsp red pepper flakes

Topping

• 3 tbsp. grated fountain cheese (220 gr.)
• 1.5 tbsp. grated mozzarella (200 gr.)
• 300 gr cream goat cheese, for example, marache, crumbled

Vinaigrette dressing

• 0.5 tbsp. olive oil
• 1/4 Art. freshly squeezed lemon juice
• 220 gr arugula
• 1 lemon, chopped

Recipes with similar ingredients: honey, premium flour, garlic, thyme, red pepper flakes, fontina cheese, mozzarella cheese, cheese goat, lemon, arugula

Recipe preparation:

1. Knead the dough. In the bowl of the electric mixer with with a dough hook, mix water, yeast, honey and 3 tbsp. l olive oil. When the yeast has dissolved, add 3 tbsp. flour then 2 tsp salt and knead at a moderately low speed. At kneading add up to 1 tbsp. flour to make soft dough. Knead the dough for about 10 minutes until smooth. sprinkle it with flour as necessary so that it does not stick to more often.



2. Start kneading by hand. When the dough is ready, put it on a floured board and start kneading with your hands once 10. It should become smooth and resilient.



3. Let the dough rise. Put the dough in a well-oiled a bowl of olive oil and turn it to cover the whole surface with a thin layer of oil. Cover the bowl with a kitchen towel and let the dough rise at room temperature for 30 minutes.



4. Cook the garlic oil. In a small saucepan mix 0.5 tbsp. olive oil, garlic, thyme and red flakes pepper and over low heat bring to a boil. Cook 10 minutes so that the garlic does not burn.



5. Preheat the oven to 260 ° C. (The oven must be clean!) Divide the dough. Put the dough on a board and divide it into 6 equal parts.



6. Lay the dough on baking sheets covered with parchment paper, and cover with a damp towel. Let the dough rest for 10 minutes. Use immediately or store in the refrigerator for no more than 4 hours.



7. Stretch the dough. Press and shape from each a dough ball a circle with a diameter of 20 cm. and put 2 circles on each a baking sheet covered with parchment paper. (If you chilled the dough, then remove it from the refrigerator in about 30 minutes to it reached room temperature).



8. Lay out the toppings. Grease Garlic Pizza Dough oil and sprinkle with salt and black pepper. Pour evenly on top Fontina cheese, mozzarella and goat cheese. Sprinkle each pizza additionally 1 tbsp. l garlic oil and bake 10-15 minutes until crisp until the cheese starts to fry.



9. Prepare a salad dressing. Meanwhile mix 0.5 tbsp. olive oil, lemon juice, 1 tsp. salt and 0.5 tsp black pepper.



10. Add greens. When the pizzas are ready, put arugula in a large bowl and mix with vinaigrette dressing. Положитеa large bunch of greens for each pizza, adding a slice lemon, and serve immediately.
    

    Note

    Make sure that the mixer bowl in which you are breeding yeast is not cold. Water must also be warm so that the yeast dissolves. Salt inhibits the growth of yeast, so add half the flour, then salt and then the rest of the flour. To make sure the yeast is still active, put them in water and leave for a few minutes. If they start to foam, they are “alive.”