Pizza with brisket and shallots
6 servings
135 minutes
Pizza with brisket and shallots is a true delight for lovers of Italian cuisine. The thin dough, prepared using traditional techniques, serves as the perfect base for a rich filling. The aroma of fresh basil, the sweet spiciness of shallots, and the delicate taste of smoked brisket create a multifaceted fragrance. Tomatoes crushed into sauce add a slight acidity to the pizza, while mozzarella melts in the oven to add creamy softness. This dish evokes the atmosphere of an Italian trattoria where every detail matters. Pizza is perfect for friendly evenings or family dinners, especially when served with a glass of light wine. The main rule is to enjoy it hot when all the aromas blend into a harmonious ensemble of flavors.
1
Add yeast, sugar, salt, and olive oil to room temperature water. Mix everything until homogeneous. Let it sit for 5-10 minutes.
- Water: 1 glass
- Dry yeast: 10 g
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Olive oil: 2 tablespoons
2
Add flour to the liquid (start with 2.5 cups). Begin kneading the dough, adding the remaining flour if necessary. The dough should be pliable and slightly sticky to the hands.
- Wheat flour: 3 glasss
3
Roll the prepared dough into a ball, slightly flatten it, place it in a deep container lightly dusted with flour, cover with a napkin or towel (the dough should breathe a little), and put it in a dark warm place for 1, preferably 2 hours.
4
Chop the tomatoes in a blender. If necessary, add salt, sugar, lemon juice (balsamic vinegar, white wine vinegar, to taste). Mix everything.
- Tomatoes in their own juice: 100 g
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Lemon juice: 1 teaspoon
5
We slightly knead the dough that has increased in volume by 2-3 times. We separate the necessary piece for making (I use about half of the resulting dough for 1 pizza), rolling it out as thin as possible.
6
We transfer the pizza base to a lightly floured baking sheet (I personally flip it and cook on the outer surface, making it easier to remove the finished pizza from it).
7
Evenly spread the sauce on the dough, leaving 1-1.5 cm from the edges.
8
Place fresh green basil leaves on the sauce (purple basil can also be used, but green is much more aromatic).
- Green basil: 1 stem
9
Lay out the shallots sliced into half-rings or feathers, then place the brisket.
- Shallot: 1 head
- Smoked pork belly: 200 g
10
Generously sprinkle with grated mozzarella (mozzarella should be block type, can be replaced with suluguni).
- Mozzarella cheese: 150 g
11
Bake in a preheated convection oven at the highest level for 5-7 minutes. Slightly burnt edges of the pizza indicate full readiness.
12
Place the ready pizza on a board. Lightly drizzle with olive oil (this will give a unique shine) and sprinkle with dry Italian herbs.
- Olive oil: 2 tablespoons
- Italian herbs blend: 1 bunch
13
Cut into portioned pieces and serve at the table.
14
The most important thing!!! Eat the ready pizza as quickly as possible while it's hot!!!
