Mini Pizzas with Dandelions, Gorgonzola and Caraway Seeds
Ingredients
- For the dough
- 1 cube Yeast
- 500 grams Pastry flour
- 1 tsp salt
- 50 milliliters olive oil
- Pastry flour (for the worktop)
- For the topping
- 1 handful Dandelion greens
- 150 grams Gorgonzola (in one piece)
- 2 Tbsps Caraway
Preparation steps
For the dough, dissolve the yeast in 250 ml (approximately 1¼ cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, and pour in the yeast solution with the oil. Knead into a smooth dough, and then knead again on a floured surface vigorously for 10 minutes. Put the dough back into the bowl, cover, and let rest for 45 minutes in a warm place.
For the topping, sort the dandelion greens, rinse, trim, remove the stems and pat the leaves dry.
Remove the bark from gorgonzola and cut into small cubes.
Knead the dough again and divide small portions. Roll out each portion thinly on a floured surface, place on a baking tray lined with baking paper and top with half of the dandelion greens. Sprinkle the gorgonzola and caraway seeds over and finish with the remaining dandelion greens.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 20 minutes. Remove and serve immediately.
