Mini pizza with ricotta, asparagus and quail egg

Pizzerias with ricotta cheese, without tomatoes - pizza bianca

What is your favorite pizza dough? My favorite is the night cake. This is, of course, an arbitrary name, it is a dough that matures in the refrigerator for about 12-24 hours (usually at night). After baking in this way, the dough is very tasty, crispy on the top and fluffy inside.

We can skip the aging of the dough in the refrigerator, then after kneading, cover the dough and leave it to rise at room temperature for about 1.5 hours. Then divide the dough into 15 parts and continue as in the recipe.

INGREDIENTS

CAKE

500 g of pizza flour type "00"
15 g of fresh yeast
8 g of salt
30 ml of olive oil
300 ml of water

EXTRAS

250 g ricotta cheese
50 g grated Parmesan
pinch of salt and pepper
15 quail eggs
bunch of green asparagus
100 g of smoked bacon
3 tablespoons of olive oil
nutmeg, freshly grated, pinch for each portion

PERFORMANCE

CAKE

Dissolve yeast in warm water, add flour, mix until ingredients are combined, cover and set aside for an hour (autolysis). After this time, add salt and oil and knead the dough until it moves away from the sides of the bowl (I knead the dough in a robot with a hook).
Cover the kneaded dough (with a lid or cling film to prevent it from drying out on top) and put it in the fridge for 12-24 hours. I usually knead the dough in the evening and put it in the fridge. The next day I take out the dough when I plan to bake a pizza.
After taking the dough out of the fridge, divide it into 15 parts. Put each portion on a floured board, form balls, cover with a cloth and set aside for about 30 minutes. Then we form each ball of dough in our hands into a round cake, thin or thicker, as we like. Place the pancakes on baking sheets lined with baking paper, cover them with a cloth and leave them to rest for about 30 minutes.
Set the oven to the maximum temperature (250 ° C). If you are using a pizza stone, put it in a cold oven and heat it up for a sufficiently longer time (approximately 30 minutes after preheating the oven).

MINI PIZZA

Wash the asparagus and break off hardened ends. Use a vegetable peeler to cut the asparagus into strips or cut it into smaller pieces. Cut the smoked bacon into cubes or thin strips. Mix the ricotta cheese with the old Parmesan cheese, season with salt and pepper.
Spread small portions of the cheese mass over the pancakes. Use a spoon to form a hole in the center and insert a quail egg into it. Cover with chopped smoked meat and asparagus strips. Sprinkle each cake with a pinch of nutmeg, sprinkle with olive oil and bake for 12-15 minutes, until the edges are golden and crispy. If we use a pizza stone, the baking time is shorter, for me it is 8 minutes.
To make pizzas more springy and freshly baked, we can cover with additional strips of green asparagus.

also check

Grilled green asparagus with burrata and herbal gremolata

grillowane-zielone-szparagi-z-burrata-i-ziolowa-gremolata

Mini pizza with avocado and quail eggs

mini-pizza-z-dodatkiem-awokado-i-przepiorczych-jaj

Colorful spring night cake focaccia

kolorowa-wiosenna-focaccia-z-nocnego-ciasta

Sushirrito, or sushi burrito - homemade sushi

Comments

Maria Tamara 2020-05-23 21:49:51

Interesująca wersja pizzy, ciekawa jestem jej smaku:)

Response

TajemniceSmaku 2020-05-26 01:39:19

Ta wersja pizzy jest bardzo smaczna, polecam 🙂

Response

agencja intarkatywna Wrocław 2020-06-30 11:44:17

Wygląda na bardzo fajny pomysł na przekąskę do pracy :) Spróbuje na dniach i dam znać ;)

Response

TajemniceSmaku 2020-07-01 22:40:49

Polecam i czekam na wiadomość, czy posmakowały 🙂

Response

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