Author Notes
Thin crust pizza topped with crumbled blue cheese, slices of pear and arugula leaves —Ana Sonali Queiroz
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Ingredients
- Pizza crust (adapted from Jamie Oliver)
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500 grams
flour
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1 pinch
salt
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7 grams
instant dry yeast
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1/2 teaspoon
sugar
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2 tablespoons
olive oil
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325 milliliters
warm water
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2 teaspoons
dried chimichurri
- Toppings
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300 grams
shredded mozzarella
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300 grams
blue cheese
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3
pears
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1 bunch
arugula
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Olive oil to taste
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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