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leek pizza
🇧🇷Brazil
•View in original language
(Português)
130 min(s)
8 servings
Cristiane Rabaioli
@avegana- Ingredients
- Recipe
- Organic Yeast10 g
- Wheat flour2 cup
- Warm water1 cup
- Sugar1 coffee spoon
- Tomato sauce4 tablespoon
- Salt1 coffee spoon
- Leek2 unit(s)
- Olive oil1 tablespoon
- English Potato1 unit(s)
- sour starch2 tablespoon
- Lemon1 unit(s)
- Smoked paprika1 coffee spoon
- Oil3 tablespoon
- Dough preparation: Mix the yeast with the warm water and sugar. (Needs to be lukewarm to activate the yeast). Let rest for 5 min. Meanwhile, cook the potato already peeled and chopped into cubes, cook until soft. After the yeast is activated, mix the wheat flour, salt and oil. Stir and finish by kneading with your hands for about 3 min. Then let the dough rest in a bowl covered with a clean cloth for 20 minutes until it rises. Meanwhile, chop the leek and place it in the pan with a drizzle of olive oil and salt to taste, in 5 min turn off and set aside. After the dough has risen, knead it again and roll it out with a rolling pin on a smooth, clean and floured surface in the shape of your pizza shape.
- Turn on the oven to 180°C Cream cheese preparation: Place the boiled potatoes, olive oil, sour starch, salt, smoked paprika and the juice of 1 lemon in a blender, use only enough water to help beat it firmly.
- Pizza assembly: Spread the tomato sauce on the dough, thin layer if it doesn't get too wet. Spread the cheese and leek as you like. Bake in a greased and floured shape for 20 min. Remove and serve while still hot.
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