Apple and blue skim pizza with balsamic vinegar is a pizza I discovered on a trip to the Mediterranean. This pizza is one of my favorites and I can really recommend you to try it. Sliced blue cheese is handy for this pizza, but it's fine with more creamy too, which you can put on in small dollops, with a teaspoon.
Pizza bases:
550 g mel, helt tipo 00
1 ts salt
1/2 pk pizza yeast
1 tablespoon honey
1 tbsp olive oil
About. 3 dl cold water
Knead everything well together and let it rise. The dough is perfect, when it is so moist that you just manage to roll or push it out, then add enough water.
Topping:
2 red onions in strips
1 tbsp olive oil
1 tablespoon butter
2 tablespoons crème fraîche
Salt and pepper
200 g grated cheese, preferably several kinds
100 g blue skim cheese, adapted to own palate, I like it a little well-aged
1 apple in thin slices, preferably green and tart (preferably use cheese slicer)
1 bag of pecans, coarsely crushed
Thick balsamic
Fry the onion in butter and oil until it has become caramelized and sweetish. Pour the mixture into a sieve so the onion isn't so wet when you put it on. Stir together crème fraîche, salt and pepper and spread it over the pizza base. Put on blue skim cheese and fox cheese. Spread the onion, apple slices and nuts over the pizza and put it slightly below the center of the oven on full blast, until the top is golden. Shake over balsamic vinegar and serve.
You will find lots of exciting pizza varieties HERE.
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