Mini pizza with gorgonzola

Name: Mini pizza with gorgonzola
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cube (42 g) fresh yeast; 350 g + some dark wheat flour (Type 1050); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 2 medium-sized carrots; 1 small stick of leek (leek); 250 g Broccoli; 125 g Gorgonzola; 4 TABLESPOONS Schmand; 50 g grated gouda; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 cube (42 g) fresh yeast
350 g + some dark wheat flour (Type 1050)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
2 medium-sized carrots
1 small stick of leek (leek)
250 g Broccoli
125 g Gorgonzola
4 TABLESPOONS Schmand
50 g grated gouda
baking paper

Directions

1
Crumble the yeast, dissolve in a good 1/4 l lukewarm water. Mix 350 g flour, 12 tsp salt and 1 pinch of sugar. Add yeast and oil. Knead everything. Cover and leave to rise in a warm place for about 45 minutes
2
Clean or peel, wash and chop the vegetables. Steam in little boiling salted water for about 5 minutes. Drain the vegetables and let them cool down, mix gorgonzola and sour cream, season to taste.
3
Knead the dough on a little flour, quarter it and roll it out into longish flat cakes. Place on a baking tray lined with baking paper. Spread the pancake with the sourdough, spread vegetables on top and sprinkle with Gouda. Leave to rise for about 15 minutes.
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes