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Mini shiitake and orapronobis pizza
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
12 servings
Cristiane Rabaioli
@avegana- Ingredients
- Recipe
- Organic Yeast10 g
- Wheat flour2 cup
- Warm water1 cup
- Sugar1 coffee spoon
- Potato1 unit(s)
- sour starch3 tablespoon
- Salt1 coffee spoon
- Oil3 tablespoon
- Olive oil4 tablespoon
- Smoked paprika1 dessert spoon
- Lemon1 unit(s)
- Shitake1 cup
- Orapronobis1 to taste
- Shoyo3 tablespoon
- Tomato sauce3 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 shitake and put it in the pan with the shoyo and a drizzle of olive oil, just to scare him, in 5 minutes turn it off and set it aside. After the dough has risen, knead again and roll out with a rolling pin on a smooth, clean and floured surface. Use a round pot to cut the mini pizzas, knead what is left of the burrs and label to use as well.
- 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.
- Assembling the mini pizzas: Spread the tomato sauce on the mini pasta, thin layer if it doesn't get too wet. Spread the cheese and shitake as you like. Bake in a greased and floured shape for 20 min. Remove and unmold, place the orapronobis leaves and serve while still hot.
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