Today we wanted to delight you with a new pizza! Although it is one of the last pizza that we have tried, we liked it so much that we immediately inserted among our favorite… A recipe does not need to age like wine 😉 ! Back to the pizza: a thin layer of tomato sauce with the addition of mozzarella, gorgonzola cheese, thin slices of apple, one tablespoon of honey, a pinch of pepper and slices of ham, placed above all at the end of cooking 😀 .
The pizza is tasty but delicate at the same time because the strong flavor of gorgonzola and of ham is sweetened by apples and honey.
With all this attention to the ingredients to flavor the pizza, don’t we want to spend at least a minute to the dough? You certainly will not want use one from the stores 😉 ! So let’s move to today second recipe: a variant, for buckwheat pizza. This small addition makes the dough tasty, without that the taste of buckwheat covers the seasoning, and make it slightly crumbly.
This is one of the first pizza coming out of the new kitchen oven. You should know that, by our tradition, pizza and scones are the recipes we use to experiment a new oven and learn how to use it 🙂 .
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Pizza with ham, gorgonzola, apple and honey
- Buckwheat pizza dough
- 200-250 ml of tomato sauce
- 120-150 g of mozzarella
- 120-150 g of Gorgonzola cheese
- 2 tablespoons of honey
- 1 apple
- 100 g of raw ham Italian prosciutto crudo
- black pepper
Roll out the pizza dough; then cover with the tomato sauce, but be careful not to be too generous otherwise the pizza dough will be soft.
Now add in order mozzarella, gorgonzola, honey, apple cut into thin slices, a sprinkling of pepper; and season with salt.
Bake the pizza at 180 ° for 15 minutes.
Arrange ham slices on the top and serve immediately :).
Buckwheat pizza dough
- 350 grams of flour 00
- 200 grams of wheat flour
- 50 g of wholemeal buckwheat
- 10 g salt
- 5 grams of sugar
- 15 grams of fresh yeast
- 75 grams of extra virgin olive oil
- 250-270 ml of warm water
Dissolve yeast and sugar in a tablespoon of water. For an optimal leavening, the water should be warm, about 36° C.
Once the yeast is dissolved, add the flours, salt and oil.
Begin to knead, adding the water a bit at a time: the precise amount varies according to both the flour, and weather conditions. You have to get a soft ball, but it should not stick to your hands.
Put the dough in a container and cover it with a cloth. Let it rest in a warm place for an hour and a half.