Original Spanish Pizza
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 g yeast
- 0.25 ¼ point sugar
- 20 g butter
- 0.5 ½ egg (s)
- 0.5 teaspoon ½ salt
- 75 ml milk, lukewarm
- 250 g flour
- 200 g leeks
- 300 g red pepper (s)
- 2 medium clove garlic (s)
- 100 g peppers, small (pimentos), pickled
- 50 g tomato (s) in olive oil
- 200 g paprika sausae (chorizo)
- 200 g fresh oat cheese (oat ricotta)
- 125 g mozzarella (buffalo mozzarella or normal)
- 100 ml cream
- 5 large egg (s)
- 2 teaspoons thyme, rubbed
- 100 g parmesan cheese
- some piment d`Espelette or
- Paprika powder, smoked or hot pink
- some pepper from the mill
- 2 tablespoon tomato paste
- some sea salt
- 2 tablespoon olive oil
- some breadcrumbs
Print Recipe
Pin Recipe Instructions
- For the dough, put the flour in the bowl and make a well in the middle. Crumble the yeast with half a teaspoon of sugar and cover the well with lukewarm water. Let rise for 1/2 hour.
- Then add the butter in small pieces, egg and salt as well as the lukewarm milk (not too hot !!!) and knead a nice, smooth dough. Put in a warm place and cover and let rest for two hours.
- In the meantime, quarter, core, peel the peppers and cut into strips. Clean and wash the leek and cut into rings. Cut the peeled garlic into thin slices and sauté with the leek and bell pepper in a pan in olive oil. Season to taste with sea salt and pepper.
- Remove the pan from the heat, cut the pimentos and tomatoes into strips and slice the sausage. Add and mix in.
- Roll out the dough 3 - 4 mm thick. Place in a 28 cm half-height cake tin, form an approx. 3 cm high rim.
- Brush the dough in the mold with the tomato paste and lightly sprinkle with breadcrumbs. Now pour the ingredients from the pan onto the dough.
- Puree the goat ricotta, buffalo mozzarella, cream, three egg yolks and two eggs. Fold in the finely chopped thyme leaves and season with salt and pimento d´Espelette. Pour over the cake and sprinkle the grated parmesan over the top.
- Bake in the preheated oven on the middle rack at 200 ° C (convection) for 25 - 35 minutes. Cover with aluminum foil if the surface becomes too dark during baking.
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