Top Shows

Good Morning

Weekdays at 9am | TV ONE

Pear and blue cheese pizza


With John Palino

Time: 2 hours dough prep, 15 minutes pizza prep
Serves: 4
Costs: $2 per serve

Ingredients for the Pizza dough:

3 1/3 cups all purpose flour
1 tsp salt
1 cup warm water 43C
2 tbsp olive oil
1 tsp yeast
2 tsp honey

Method:

In a large bowl, combine the 43C water, salt, yeast and honey. Let sit until the mixture is foamy, about 5 to 10 minutes. Add 1 tbsp oil to mixture.

Add half the flour, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, a little at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. When it has reached full size pound down again and let rise one more time.  Then it is ready for pizzas, Calzones, Stromboli and more.

Pear and Blue Cheese Topping

Ingredients:

1 Tbsp Pesto
1 cup Baby Spinach
1/2 Pear, thinly sliced
100g Blue Cheese
2 Tbsp Pine Nuts

Method:

Apply a thin layer of pesto to the base, staying 2cms from the edge. Spread on the baby spinach, and then layer half a thinly sliced pear on top. Sprinkle 75 to 100g of blue cheese over the pizza. Scatter the pine nuts on top.

Bake in an oven preheated to 270C for 8 to 10 minutes, or until golden brown. Cut with a pizza knife into six or eight pieces.

(TX: 4 November 2011)


Advertisement

Advertisement