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Thin crust pizza topped with crumbled blue cheese, slices of pear and arugula leaves
Thin crust pizza topped with crumbled blue cheese, slices of pear and arugula leaves—Ana Sonali Queiroz
Pizza crust (adapted from Jamie Oliver)
grams instant dry yeast
tablespoons olive oil
milliliters warm water
teaspoons dried chimichurri
grams shredded mozzarella
grams blue cheese
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!