Autumn Pizza

Name: Autumn Pizza
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 250 g Flour; 1/2 bag of dry yeast; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 2 medium sized pears (approx. 175 g each); 50 g Rocket; 100 g Gorgonzola cheese (Italian blue cheese); 6 discs Wild boar salami (approx. 10 g each)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

250 g Flour
1/2 bag of dry yeast
1 TABLESPOON Olive oil
7-10 Tbsp Salt
2 medium sized pears (approx. 175 g each)
50 g Rocket
100 g Gorgonzola cheese (Italian blue cheese)
6 discs Wild boar salami (approx. 10 g each)

Directions

1
Mix flour and dry yeast in a bowl. Add 125 ml water, oil and salt and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime peel the pears, cut them into slices and remove the core. Roll out the dough on a baking tray (approx. 30 cm Ø).
2
Spread the pears on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) on the lower rack for 20-25 minutes. In the meantime, clean, wash and drain the rocket. Cut the gorgonzola into thin slices and spread on the pizza about 10 minutes before the end of the cooking time. Remove the pizza from the oven, cover with salami and rocket and serve
3
Waiting time approx. 45 minutes