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Pizzette with apples, taleggio and honey

Pizzette with apples, taleggio and honey

Pizzette with apples, taleggio and honey

Difficulty: Easy

Time: 15 min of preparation

Type of Cooking: Baked

Doses For: 6 people

 

Ingredients

400g of flour
20g of brewer's yeast
12cl of water
A teaspoon of salt
A teaspoon of sugar
Extra virgin olive oil
2 tablespoons of Taleggio 200g
1 red apple
40g of Pecorino romano
1 tablespoon of wildflower honey
A handful of fresh sage
Salt & pepper

Tips

A love of pizzetta: unconventional, but decidedly tasty and addictive. To do it first, you can also roll out all the dough in the pan, pressing it with your fingertips and cook a single rectangular pizza, to be cut into squares.

Preparation

  1. 15 minutes + 1 hour of leavening Mix the flour with the brewer's yeast dissolved in the water, add the salt, sugar and oil.
  2. Knead and adjust with a little water or a little flour at a time, in order to obtain a dough that is smooth and compact but also moist.
  3. Grease a large bowl with a little oil, put the dough in it, cover with plastic wrap and leave to rise for an abundant hour.
  4. Once the dough has risen, roll it out with a floured shelf 2-3mm thick, and cut out 5cm diameter pizzas with a pastry cutter.
  5. Season the pizzas with pieces of taleggio cheese, thin slices of apple, abundant finely chopped sage and finally salt lightly, sprinkle with ground black pepper, add a drizzle of liquid honey and complete with grated pecorino cheese. Bake everything at 200 ° until the pizzas are golden brown.
  6. Remove from the oven and serve.

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