Just a little’ imagination and with simple ingredients pizza can become a delicious dish, like the pear and brie pizza that we propose in this recipe. This seemingly unusual combination actually inspired by a timeless classic combination, that of pears and cheese. Pears and brie pizza is in fact made with three kinds of cheese: mozzarella, parmesan, and brie that will merge together releasing a unique taste. Brie is a French cheese to "rind" and edible in all its parts. The williams pears, from the juicy pulp and sugar, are added near the end of cooking just to not lose their crispness. The delicate flavor of pears and brie pizza, will surprise you!Millefeuille of phyllo pastry with pear and brie
- Ingredients for 4 to 30 cm pizzas
- flour 0 1 kg
- water 600 g
- dry yeast (Or 25 g of fresh yeast) 7 g
- Extra virgin olive oil 60 g
- Fine salt 20 g
- for the condiment
- Williams pears (About 2) 400 g
- Brie 200 g
- Mozzarella cheese 250 g
- Parmesan cheese 30 g
To prepare the dough for the pizza started pouring the flour in the bowl of the planetary (1). Add yeast (2) and 100 grams d’water, then operate the planetary with the hook mounted in the medium low speed (3).
Proceed by adding the’water little by little, taking care to wait that the previous dose was well absorbed by the flour (4). Once paid about 3/4 water, add salt (5) and continue to knead. Add the rest of’Always water flush and leave work until you get a smooth and homogeneous (6).
Now add the’Gradually oil (as you did with the’water) (7). when’oil has been completely absorbed, remove the’dough from mixer and modellatelo with your hands until you get a ball (8). Place it in a large bowl lightly greased (9).
Cover with plastic wrap or a clean dish towel and let rise in the oven with the light on (10). Please wait until the’batter has at least doubled in volume (1.5 h), better tripled (2.5 / 3 h) and proceed to the drafting of pizzas (11). Once the’dough has risen, transfer it on a work surface and divide it into 4 equal parts (12).
Do with each of the balls (13). Cover with a clean tea towel and let stand for 30 minutes (14). Meanwhile grease lightly with a wire d’oil 4 trays of 30 cm in diameter pizza. Passed the 30 minutes positioned at the center of the pan a ball of dough (15).
and begin to crush from the center out’exterior, slightly pulling the sides if necessary (16). If the dough is too elastic and tends to return to the form it had before, set aside the pizza you are stretching and proceed to a stenderne’other, thus resting the previous year. Try to stretch the dough on the whole surface of the pan (17). Pour a little oil on the pizza and proceed to dress it (18).
Cut the brie into slices a little more than 5 mm and cut then the squares of about 2.5 cm per side (19) At this point you have the coarsely chopped mozzarella on pizza (20) and add the brie (21).
Finally sprinkle with the Parmesan (22) and bake for 10 minutes at 200 ° C. Meanwhile wash and peel the pears (23). Then cut into 4, Privatel cored and cut slices of equal thickness (24).
Passed the 10 minutes remove the pizza from the oven (25) and place the pears in a radial pattern on the pizza (26), and bake again for a further 10-15 minutes always at 200 ° C. Not just take out the pear and brie pizza from the oven, immediately serve (27).
After the first firing may be frozen pizza. Once thawed just add the pears and bring it to the end of cooking!
To make it even more delicious your pears and brie pizza you can add a handful of chopped walnuts. While the brie can be replaced with the cheese or with gorgonzola.