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Categories:Viewed: 48 - Published at: 7 years ago
Ingredients
- 500 g plain flour
- 7 g dried active yeast
- None None Pinch of sugar
- 2 tbsp olive oil
- 1/2 tsp salt
- 200 ml creme fraiche
- 4 sprigs fresh marjoram, 2 sprigs left whole, 2 sprigs finely chopped
- 2 None red onions, peeled and sliced into rings
- 2 None pears, cored and thinly sliced
- 200 g Gorgonzola, crumbled
- 160 g pancetta, sliced
Method
- Place flour in a bowl and make a well in the center. Dissolve yeast and sugar in 1/2 cup lukewarm water and pour into the well. Cover the yeast mixture with a little flour, cover and let rest in a warm place for 30 mins. Add oil, 1/2 tsp salt and 2/3 cup lukewarm water and knead for 5-10 mins with the dough hook of a mixer until smooth. Shape into 8 balls, cover and allow to rest for 20 mins.
- Preheat oven to 500°F. Line a baking sheet with parchment paper. On a floured work surface, roll out dough into 4 x 7 inch ovals. Press around the edges with 2 fingers to form a raised edge. Season creme fraiche with black pepper and add chopped marjoram. Spread over pizza bases then add onions, pears, cheese and pancetta. Bake for 10-12 mins, until golden and bubbling. Garnish with marjoram.
