Pizza De Manzana Nueces Y Quezo La

It has a unique name that captures attention and it will certainly be capturing more interest when we say that its pizza! The Pizza De Manzana Nueces Y Quezo La is La Cucharina Magica's version of a pizza. Believe it or not its made of apples! It has a long method though but its a good cooking activity and I don't think you will regret making this if done right. 


2 pizzas Ingredients:

For the dough 
300 g flour Normal
5 0 g of grits, also called polenta 
50 g cornmeal (yellow)
5 g fresh yeast 
5 g salt
1  tablespoon extra virgin olive oil 
warm water, about 1 cup. 

For the stuffing
2 onions 
garlic 1diente 
200 ml whipping cream 
2 blocks acidic 
mozzarella cheese striped, amount to taste 
150 g La Peral blue cheese 
8 nuts 
Salt and pepper 
Splash of Honey 
Oil

Directions: 
  1. To make the dough
  2. In a bowl put the flour that will have mixed well and rid fingers yeast.
  3. In half a glass of warm water dissolve salt and started making dough with flour and water. Add water to request, as know that not all flours absorbed equally. 
  4. We spent the dough to a smooth surface, previously floured, and begin to knead. No need to follow any technical or insist much on the kneading So enough that we stay compact and not sticky dough.
  5. Make a ball with the dough and let rest in a bowl, covered with plastic wrap, for 90 minutes.
  6. After that time, we get the dough from the bowl and give a little kneading to remove the gas. Let stand 15 minutes and divide it into two parts, which extend to two sheets of thin dough.
  7. To make the dough in thermomix
  8. In the glass of the Thermomix meals that we will have mixed well and rid fingers yeast.
  9. In a glass of warm water dissolve salt and flour to incorporate programmed seg/vel.6 50. then 2 min / level. Spike. If necessary add water because it know that not all equally absorb flour, until a compact and non-sticky dough is made.
  10. We cover the glass of the Thermomix and let the dough sit inside for 90 minutes.
  11. After that time, we scheduled 25 sec / level. Spike.
  12. Let stand 15 minutes, take it off the glass and divide it into two parts, which extend to two sheets of thin dough.

The filling
  1. We start Juliana thin onion and garlic as finely as possible. We put 4 tablespoons of oil in a pan and fry the onion until golden.
  2. We incorporate the cream and let it reduce a bit. Season and reserve.
  3. Peel the apples into small squares and fine and reserve. 
  4. Peel the nuts and reserve.
  5. Spread the cream with onion on the sheets, put on her apple, grated mozarella cheese, La Peral cheese into small pieces and drizzle of honey.
  6. With the oven preheated to 200 ° C bake 10-15 minutes, or until golden, with the tray on the second level from the bottom so that the base is crisp.
  7. Once out of the oven, place on a rack and put the nuts on top. Ready to serve!
Posted by Diane Araga, on February 8, 2014 at 8:00 AM