Vintner Pizza
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the yeast dough:
- 400 g spelled flour type 630
- 30 g fresh yeast
- 3 tablespoon olive oil
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 1 pinch (s) sugar
For covering:
- 3 large onion (s), red
- 2 tablespoon oil for frying
- 300 g rapes, seedless
- 400 g sour cream
- 100 g bacon, sliced
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Put the yeast and sugar in a tall cup with 100 ml of lukewarm water and let rise in a warm place.
- For the yeast dough, put the flour in a bowl and make a well in the middle. Pour the risen yeast into the well. Add sea salt, thyme, olive oil and 140 ml of lukewarm water. Use the dough hook of the hand mixer to make a smooth, elastic yeast dough. Cover the dough and let it rise in a warm place for 45 minutes, until it has doubled in volume.
- For the topping, peel and halve the onions. Cut the bacon and onions into fine strips. Heat 2 tablespoons of oil in a pan and sauté the onion strips for about 5 minutes. Let cool down. Wash the grapes and cut them in half. Season the sour cream well with sea salt and pepper.
- Preheat the oven to 200 ° C fan-assisted air.
- Grease the pizza tray. Halve the dough, roll out and place on the pizza tray. Brush with the sour cream, leaving a small edge free. Top with onions, ham and grapes. Bake in a hot oven for 25 minutes until golden.
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