Pear and walnut pizza
- Cook: 15 min
Ingredients
- 225 g wholemeal flour
- 15 g fresh yeast
- 1 tbsp olive oil
- 250 ml water
- 0.5 tbsp sugar
- 1 tsp salt
- 300 g Apetina® Classic Block
- 175 g walnuts
- 1 pear
- 20 g thyme
- 50 g rocket salad leaves
- 2 tsp balsamic vinegar
- black pepper
Twist
The white cheese balances the balsamic vinegar nicely and brings out the creamy structure of the pizza.
Serving
The rocket salad leaves give a fresh bite and taste to the pizza. Add parmesan for a stronger finishing flavour.
Delicious and creamy walnut and pear pizza.
Combine yeast and water in a large bowl and whisk well. Add the olive oil and dry ingredients and mix together using a stand mixer at low speed for 4 min. Increase the speed to medium-high and mix for 7 more minutes. Leave to rise until double in size (approx. 1-1.5 hours). Flatten the dough and roll it out into a thin pizza base. Cover the pizza base with the white cheese and sprinkle with some walnuts. Core and slice the pear vertically into thin slices, place the slices in a circle around the pizza base, sprinkle with the remaining cheese and walnuts and season with fresh thyme and pepper. Bake the pizza in a pre-heated oven at 275-300°C for approx. 4-5 minutes. Remove from the oven, top with rocket salad leaves and drizzle with balsamic vinegar, if desired. Slice and serve.
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