Ingredients
1 cup (250ml) warm water
1 tspn honey (raw if available)
2 tspn (7g) dry yeast
3 cups (450g) spelt flour
2 tbspn Maggie Beer Extra Virgin Olive Oil plus more for drizzling
1 tspn (5g) fine sea salt
1/2 cup (125ml) Maggie Beer Tomato & Basil Sugo
1 cup (200g) freshly grated mozzarella
2 large pears, skin on & thinly sliced
1 tbspn Maggie Beer Verjuice
1/4 cup (45g) crumbled gorgonzola
Sea salt and freshly cracked black pepper, to season
1/4 cup flat leaf parsley, roughly choppped
1/2 cup (50g) walnuts. roughly chopped
1 cup (250ml) warm water
1 tspn honey (raw if available)
2 tspn (7g) dry yeast
3 cups (450g) spelt flour
2 tbspn Maggie Beer Extra Virgin Olive Oil plus more for drizzling
1 tspn (5g) fine sea salt
1/2 cup (125ml) Maggie Beer Tomato & Basil Sugo
1 cup (200g) freshly grated mozzarella
2 large pears, skin on & thinly sliced
1 tbspn Maggie Beer Verjuice
1/4 cup (45g) crumbled gorgonzola
Sea salt and freshly cracked black pepper, to season
1/4 cup flat leaf parsley, roughly choppped
1/2 cup (50g) walnuts. roughly chopped
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Methods
Prep time: 20 mins plus proving time / Cook time: 15 mins.
METHOD
1
In a large bowl mix warm water, honey, yeast, and one cup of spelt flour. Cover the bowl with a clean tea towel and leave to stand for 20 minutes, until the mixture has small bubbles on the surface.
2
Stir in the remaining flour, Extra Virgin Olive Oil, and salt. Pour the mixture into the bowl of an electric mixer fitted with a dough hook, and mix on medium for 5 to 6 minutes or until the dough is soft but still loose.
3
Remove the dough and place it into a clean bowl, lightly oiled with Extra Virgin Olive Oil. Cover the bowl with a tea towel and leave until the dough has doubled in size, this should take about 1 1/2 hours.
4
Knock back the dough with your fingers until it collapses to its original size.
5
Roll the dough into two equal-sized balls and roll each ball into flat circles on floured baking paper, rolling them as thinly as possible.
6
Leave the rolled pizza dough covered with a tea towel for 5 to 10 minutes to rest. The dough will rise again to about 5 mm thick.
7
Preheat a fan-forced oven to 230C.
8
Place a pizza stone or baking tray in the preheated oven for 10 minutes to heat up.
9
Spread half the Tomato & Basil Sugo over each pizza base using the back of a spoon, leaving a small gap at the edge of each pizza.
10
Sprinkle the mozzarella over the base. Core and thinly slice the pears and brush them lightly with Verjuice to stop any discolouration before placing them on the pizzas.
11
Crumble the gorgonzola onto the pizzas, drizzle with Extra Virgin Olive Oil and season with cracked black pepper.
12
Carefully transfer the pizzas onto the preheated pizza stone or baking trays and bake for 10 to 15 minutes, or until the bases are crisp and golden.
13
Remove from the oven and add some flat leaf parsley, gently crumble over the walnuts and drizzle with Extra Virgin Olive Oil.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins plus proving time / Cook time: 15 mins.
METHOD
1
In a large bowl mix warm water, honey, yeast, and one cup of spelt flour. Cover the bowl with a clean tea towel and leave to stand for 20 minutes, until the mixture has small bubbles on the surface.
2
Stir in the remaining flour, Extra Virgin Olive Oil, and salt. Pour the mixture into the bowl of an electric mixer fitted with a dough hook, and mix on medium for 5 to 6 minutes or until the dough is soft but still loose.
3
Remove the dough and place it into a clean bowl, lightly oiled with Extra Virgin Olive Oil. Cover the bowl with a tea towel and leave until the dough has doubled in size, this should take about 1 1/2 hours.
4
Knock back the dough with your fingers until it collapses to its original size.
5
Roll the dough into two equal-sized balls and roll each ball into flat circles on floured baking paper, rolling them as thinly as possible.
6
Leave the rolled pizza dough covered with a tea towel for 5 to 10 minutes to rest. The dough will rise again to about 5 mm thick.
7
Preheat a fan-forced oven to 230C.
8
Place a pizza stone or baking tray in the preheated oven for 10 minutes to heat up.
9
Spread half the Tomato & Basil Sugo over each pizza base using the back of a spoon, leaving a small gap at the edge of each pizza.
10
Sprinkle the mozzarella over the base. Core and thinly slice the pears and brush them lightly with Verjuice to stop any discolouration before placing them on the pizzas.
11
Crumble the gorgonzola onto the pizzas, drizzle with Extra Virgin Olive Oil and season with cracked black pepper.
12
Carefully transfer the pizzas onto the preheated pizza stone or baking trays and bake for 10 to 15 minutes, or until the bases are crisp and golden.
13
Remove from the oven and add some flat leaf parsley, gently crumble over the walnuts and drizzle with Extra Virgin Olive Oil.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Fundamentals
Pizza
