Recipe to Try: Spring Pizza!

Credit: zencancook

If you`re craving some pizza and what a new and exciting twist to it, try this Spring Pizza recipe. I found it on and thought I should give it a try. NO REGRETS. It looks great, smells great, and TASTES GREAT (wonderful actually). Though the recipe isn`t exactly for beginners, you don`t have to be an expert to work through it. I`m an amateur at making food but I followed the recipe carefully and it came out great. Here`s the recipe below, tell me how it goes!

Makes 2 pizza
For Jim Lahey pizza dough:

3 3/4 cups (500 grams) bread flour
2 1/2 teaspoons (10 grams) active dry yeast
1 teaspoon (5 grams) salt
1 teaspoon (5 grams) sugar
1 1/3 cup (300 grams) water, room temp
XV olive oil
For the spring topping:

2 tablespoons butter
2 tablespoons flour
2 cups milk
salt and pepper
1 creamy Robiola cheese
2 egg yolks
1/2 cup fresh peas, blanched
1/2 cup fava beans, blanched
1 handful asparagus tips, blanched and sliced
1 bunch basil, leaves only
1 garlic clove
1/4 cup extra virgin olive oil
4 or 5 slices of Coppa or Proscuitto
6 quail eggs
For the pizza dough:

In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.
Remove the dough from the bowl onto a floured surface, divide into two halves and cover with moistened kitchen towel for 30 minutes.
When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.
For the pizza:

Place a pizza stone in the oven and preheat to 500F.
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. About 2 minutes. Add the milk and bring to a boil while whisking. Cook for 5 minutes. Remove from the heat.
Cut the Robiola cheese in half, remove the rind and discard, dice the cheese and melt it into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.
Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.
Top the pizza dough with a layer of Robiola bechamel. Top with asparagus tips, fresh peas and fava beans. Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the quail eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced coppa or proscuitto and serve.

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