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Author Notes: Thin crust pizza topped with crumbled blue cheese, slices of pear and arugula leaves —Ana Sonali Queiroz
Pizza crust (adapted from Jamie Oliver)
- 500 grams flour
- 1 pinch salt
- 7 grams instant dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 325 milliliters warm water
- 2 teaspoons dried chimichurri
- 300 grams shredded mozzarella
- 300 grams blue cheese
- 3 pears
- 1 bunch arugula
- Olive oil to taste
- Make a mount with the flour and salt and dig a hole in the middle. Jamie uses a surface, but I usually make this on a large bowl, to avoid a huge mess.
- Mix the yeast, sugar and olive oil to the warm water (not hot!) for a few minutes. The yeast will start partying, making the water milky. Beautiful stuff! Pour that on the flour and mix with a fork. Add the chimichurri. When it gets hard to move the fork around, use your hands and knead until you get a smooth, elastic dough.
- Put the dough on a flour dusted bowl and cover with a damp cloth. Let it rest on a warm place for at least 1h. It will grow quite a lot, reaching the double of its size.
- Heat your oven at 200°C. Remove the dough from the bowl and knead a bit more. Divide it into 3 pieces, to make 3 medium pizzas.
- Cover a clean surface with flour. Open one piece of dough using a rolling pin. This is the hardest part, it requires a bit of practice. But I love those weird shapes of pizza. So if yours turn out oval or square, don’t be upset. It’s beautiful in its own lovely shape.
- Transfer the dough to a tray. Spread 100g of mozzarella on top. Crumble 100g of blue cheese and slice a pear and arrange them on top of the pizza. Take it to the oven for 15 to 25 minutes, until the cheese is melted and the bottom is golden.
- While the pizza bakes, prepare the other two, opening the dough and adding the toppings. Remove it from the oven and add the arugula and olive oil. I used much more leaves than I showed in the picture. Arugula is leafy heaven! Serve immediately!