Mini-Pizzas with Radicchio, Pear and Gorgonzola
- For the dough
- 21 grams
fresh Yeast (0.5 dice)
- 300 grams
- 1 teaspoon
- 3 tablespoons
Rinse the thyme and rosemary, shake dry, pluck the leaves or needles from the twigs and finely chop. Crumble the yeast and mix with 50 ml (approximately 1 3/4 ounces) lukewarm water. Combine the flour, salt and chopped herbs in a bowl and make a well in the center and pour in the yeast, sprinkle with a little flour and let stand 15 minutes. Then add 80-100 ml (approximately 2 3/4 - 3 1/2 ounces)of lukewarm water and knead to a smooth dough. Shape into a ball, cover and let rise for 1 hour in a warm place until the dough has doubled in size.
After the rest period, preheat the oven to 220°C (approximately 425°F). Line 2 baking sheets with parchment paper. Punch the dough down and knead with a little olive oil. Divide the dough into 8 equal pieces and roll each out on a lightly floured work surface to 7 mm (approximately 1/4-inch) thick. Place the dough on the baking sheets, spacing them a couple of inches apart. For covering: Rinse and quarter the pears, remove the core and cut the quarters into thin slices. Drizzle with the lemon juice.
Remove the rind from the gorgonzola and Gruyere. Dice the gorgonzola into small pieces and grate the Gruyère. Sprinkle the pizzettas with Gruyère, cover with the pear slices and top with the Gorgonzola. Drizzle with olive oil and bake on the lowest rack of the oven until the crust is puffed and crisp and the cheese has melted, 15-20 minutes. Rinse the radicchio, remove the outer leaves and the stalk and cut the remaining leaves into thin strips. Rinse the oregano and shake dry. Remove the pizzettas from the oven, sprinkle with radicchio and serve garnished with oregano.