Mini pizzas

Name: Mini pizzas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 ml Milk; 250 g Flour; 7-10 Tbsp Salt; 1 pinch Sugar; 1/2 cube (21 g) Yeast; 2 TABLESPOONS Oil; 250 g Gorgonzola cheese; 1 egg (size M); 200 g Schmand; 2 red-backed pears (e.g. trout); 1-2 TABLESPOONS Lemon juice; 1 TEASPOON Olive oil; 75 g Walnut kernels; 1 (approx. 150 g) small radicchio salad; 7-10 Tbsp Basil; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 ml Milk
250 g Flour
7-10 Tbsp Salt
1 pinch Sugar
1/2 cube (21 g) Yeast
2 TABLESPOONS Oil
250 g Gorgonzola cheese
1 egg (size M)
200 g Schmand
2 red-backed pears (e.g. trout)
1-2 TABLESPOONS Lemon juice
1 TEASPOON Olive oil
75 g Walnut kernels
1 (approx. 150 g) small radicchio salad
7-10 Tbsp Basil
7-10 Tbsp Flour
baking paper

Directions

1
Warm the milk lukewarm. Put flour, 1 teaspoon of salt and sugar in a mixing bowl. Mix yeast with lukewarm milk. Mix the yeast milk, oil and flour mixture with the dough hooks of the hand mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 20 minutes. In the meantime, roughly dice the gorgonzola. Mix half the gorgonzola, egg and sour cream. Wash the pears, rub dry, halve, core and cut into slices.
3
Sprinkle with lemon juice. Divide the dough into 4 equally sized pieces and form into 4 circles (approx. 12 cm Ø) on a floured work surface. Place the dough circles on a baking tray lined with baking paper.
4
Brush with olive oil and dust the edges with flour. Spread with sour cream mixture. Cover evenly with pear slices and the rest gorgonzola. Leave to rise again for about 10 minutes in a warm place.
5
In the meantime roughly chop the walnuts. Sprinkle the mini pizzas with walnuts and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for 20-25 minutes. In the meantime clean and wash the radicchio, dab dry and cut into fine strips.
6
Take pizzas out of the oven. Sprinkle with radicchio and possibly garnish with basil. Serve immediately.