A quick recipe this time!
I just really like weird combinations of flavours that unexpectedly merge to form a beautiful friendship with mutual love and respect.
In this case it’s the Sweetness of Pear, Saltiness of Blue Cheese, Aroma of Thyme, and Crunch of Walnuts that really makes this a special pizza. And the Mildness of Mozzarella?
If the picture is missing thyme, it’s because I forgot it. I added it in subsequent reheatings of pizza though so I can vouch that it definitely tastes better with the thyme.
Ingredients (makes 1 medium thin crust pizza)
- 1/2 cup sourdough starter (mine was 100% hydration)
- 1/4 cup warm water
- 150g all purpose flour
- 1/2 tsp salt
- 1/4 tsp instant yeast
- Some walnuts, some pear (depending on the type of pear you use, you might need to pre-cook the pear to let it soften sufficiently first), blue cheese, mozzarella, thyme. Just however much you want really.
- Mix the sourdough starter with the water, flour, salt, and yeast (make sure the salt and yeast are placed at opposite ends of the bowl).
- Knead until smooth and elastic. Grease the ball of dough and place in a greased container.
- Cover the container with cling film and leave to rise until doubled in size, about 2-4 hours.
- Coat a pan with olive oil. Flatten the dough onto the pan. Cover, and let rest for 15 mins. It will start to shrink back a little, just press the dough to the edges of the pan again.
- Cover and let the dough rise until it’s as thick as you like.
- Preheat your oven to 230°C. Bake the crust for 4-5 mins, then top and bake for an additional 8-10 mins or until the toppings are done as you like.
- Remove from the oven and loosen the edges of the pizza with a knife. Carefully lift it onto a cooling rack to keep the bottom crisp. Or you could just eat it straight away from the pan.
- 100% hydration means my starter was equal parts flour and water by weight.
- To see how I started my sourdough starter, see this post.