Filigrees Favorite
Posted: February 24th, 2016, 10:05:28 am
Filigrees Favorite
1 Pizza, 9” Ø/22 cm Ø
Your Filigree cat will never leave your side again, if you try this cheese pizza. For the classical version top it with pears, oregano, and radicchio only. Or try it with chicken breast slices, and cranberries instead--my toddlers favorite. (By the way, toddlers like mine might not like the flavor of the gorgonzola. Just use your favorite cheese blend for them or simply don't use the gorgonzola on some parts of the pizza at all.)
Dough (optinal):
2 cups (300 g) flour
2x ¾ cup (185 ml) water, luke-warm
0.7 oz (20 g) yeast
2 tbsp extra-light olive oil
1 tsp salt
2 tsp thyme
Topping:
6-7 oz (180-200 g) gruyère, grated
6-7 oz (180-200 g) gorgonzola, crumbled
1-2 pears
½ radicchio, finely sliced
Fresh oregano
Alternative/Optional add-ons:
Chicken breast, sliced (leftovers are great)
Fresh or dried cranberries
0.1 For your dough mix the yeast into ¾ cup (185 ml) luke-warm water. Let rest in a warm spot until you see small bubbles evolving.
0.2 Mix flour, salt, thyme and oil in a bowl. Carefully add the yeast. Add as much of the rest of the water as you need (you don't have to use all) until you have a smooth dough. Let rest in a warm spot for about 45-60 minutes. Note: If you use pre-made dough you can skip these steps.
1. Preheat oven to 425°F/220°C.
2. Top your pizza with grated gruyère.
3. Add pear slices. Optional: Add sliced chicken breast and/or cranberries.
4. Top with gorgonzola.
5. Bake for 15-20 minutes depending on your oven.
6. Right before serving sprinkle with oregano and radicchio as desired. Note: I usually skip this last step when I add chicken and cranberries, but that is just a matter of personal preference.
devaintArt Picture A*, with oregano and radicchio
devaintArt Picture B*, with oregano and radicchio
devaintArt Picture C*, with chicken and cranberries
*Somehow I'm unable to embed the pictures from dA, also I think it should be possible.
1 Pizza, 9” Ø/22 cm Ø
Your Filigree cat will never leave your side again, if you try this cheese pizza. For the classical version top it with pears, oregano, and radicchio only. Or try it with chicken breast slices, and cranberries instead--my toddlers favorite. (By the way, toddlers like mine might not like the flavor of the gorgonzola. Just use your favorite cheese blend for them or simply don't use the gorgonzola on some parts of the pizza at all.)
Dough (optinal):
2 cups (300 g) flour
2x ¾ cup (185 ml) water, luke-warm
0.7 oz (20 g) yeast
2 tbsp extra-light olive oil
1 tsp salt
2 tsp thyme
Topping:
6-7 oz (180-200 g) gruyère, grated
6-7 oz (180-200 g) gorgonzola, crumbled
1-2 pears
½ radicchio, finely sliced
Fresh oregano
Alternative/Optional add-ons:
Chicken breast, sliced (leftovers are great)
Fresh or dried cranberries
0.1 For your dough mix the yeast into ¾ cup (185 ml) luke-warm water. Let rest in a warm spot until you see small bubbles evolving.
0.2 Mix flour, salt, thyme and oil in a bowl. Carefully add the yeast. Add as much of the rest of the water as you need (you don't have to use all) until you have a smooth dough. Let rest in a warm spot for about 45-60 minutes. Note: If you use pre-made dough you can skip these steps.
1. Preheat oven to 425°F/220°C.
2. Top your pizza with grated gruyère.
3. Add pear slices. Optional: Add sliced chicken breast and/or cranberries.
4. Top with gorgonzola.
5. Bake for 15-20 minutes depending on your oven.
6. Right before serving sprinkle with oregano and radicchio as desired. Note: I usually skip this last step when I add chicken and cranberries, but that is just a matter of personal preference.
devaintArt Picture A*, with oregano and radicchio
devaintArt Picture B*, with oregano and radicchio
devaintArt Picture C*, with chicken and cranberries
*Somehow I'm unable to embed the pictures from dA, also I think it should be possible.