Mini pizzas à la poire, gorgonzola et noix de Grenoble
Ingrédients
- 3 tasses de farine tout usage
- 1 (2-1/4 tsp.) levure Levée rapide Fleischmann's®
- 1 c. à soupe de sucre
- 1 c. à thé de sel
- 1 tasse d’eau chaude (120 °F à 130 °F)
- 1/4 tasse d’huile RightBlend® Mazola®
- 2 c. à soupe d’oignon rouge en dés
- 1 gousse d’ail frais, émincé
- 2 c. à soupe de vinaigre balsamique
- 2 c. à soupe d’huile RightBlend® Mazola®
- Sel et poivre, au goût
- 1 poire mûre Bartlett, Bosc OU d'Anjou, épépinée, coupée en quartiers et tranchée mince sur le long
- 1/2 tasse de fromage gorgonzola émietté
- 1/2 tasse de noix de Grenoble hachées
Pâte :
Vinaigrette :
Garnitures :
PRODUITS
Méthode
- Combine flour, undissolved yeast, sugar and salt in a mixing bowl.
- Add very warm water (120° to 130°F) to flour mixture and mix on low speed of electric mixer for 1 minute. Add oil and mix until thoroughly combined; mix until dough forms a ball and does not stick to sides of bowl. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.
- Shape the dough into a ball, and transfer to a lightly oiled bowl; turn once to coat. Cover loosely and let rest in a warm place until doubled in size; about 45 to 60 minutes.
- Combine vinaigrette ingredients and set aside.
- Preheat oven to 400°F. Punch down the dough and cut into two pieces and spread onto a lightly floured work surface.
- Press or roll dough into 8 x 10-inch ovals approximately 1/2-inch thick. Place side by side on a large oiled baking sheet. (Sprinkle sheet with cornmeal for added texture, if desired.)
- Evenly distribute the toppings leaving a 1/2-inch border around the edges. Drizzle each pizza with some of the vinaigrette.
- Bake for 20 to 25 minutes, or until edges are browned. (Pizzas can also be baked on a pizza stone or grill.)
