Pizza with pear and brie cheese on whole grain dough
3 servings
20 minutes
Pizza with pear and brie cheese on whole grain dough is an unusual blend of Mediterranean tradition and exquisite gastronomy. Italian masters value the balance of flavors, and here it is achieved virtuously: the delicate brie melts on a crispy crust, while sweet pear and fig add fruity freshness. Gorgonzola brings a light spiciness, and nuts provide a noble textural play. The whole grain dough adds depth of flavor and makes the pizza more filling. This recipe is suitable for a romantic evening or cozy gatherings with friends, surprising with an unusual combination of ingredients. The finished pizza lures with caramel notes of baked fruits and the creamy tenderness of cheese, while its aroma can transport you to a cozy Italian trattoria that appreciates traditions and bold experiments.
1
Prepare the dough: add yeast to warm water, stir, and let it sit for 10 minutes. Mix the two types of flour with salt well!
- Dry yeast: 1 teaspoon
- Water: 125 ml
- Whole grain flour: 100 g
- Wheat flour: 120 g
- Salt: pinch
2
Mix water with yeast, make a well in the flour, and gradually pour in the liquid while kneading the dough. Once the dough forms a ball, add olive oil.
- Water: 125 ml
- Dry yeast: 1 teaspoon
- Whole grain flour: 100 g
- Wheat flour: 120 g
3
Now the most important part: the dough will be slightly sticky, but don't worry: you need to knead it for 10 minutes (set a timer, seriously). Place the dough in a warm place, cover it with a towel, and forget about it for 30 minutes.
- Olive oil: 1 tablespoon
4
Filling: chop all ingredients as you like. Lightly grind the nuts or chop them with a knife. Preheat the oven to its maximum temperature.
- Walnuts: 40 g
5
Assembly: in half an hour, the dough should double in size. First, roll out the dough with a rolling pin, then transfer it to parchment paper and stretch it by hand to your desired size and thickness (better thin, as the dough is coarse - whole grain).
6
We put the filling on the dough: first cheeses, then fruits, and on top — nuts. Adjust the amount of filling to your taste. The balance of cheese and pear is important (50/50).
- Brie cheese: 60 g
- Dorblu cheese: 40 g
- Pears: 1 piece
- Fig: 1 piece
- Walnuts: 40 g
- Salt: pinch
7
Carefully transfer the finished pizza on parchment to the rack, of course, after taking it out of the oven.
8
Put it in the oven for 7-10 minutes. Are the edges of the dough slightly browned — has the cheese melted? Take it out!