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Try this pizza bianca with pickled & caramelized red onion and pine nuts & fresh spinach. Enjoy!
25 g yeast
2 1⁄2 dl water, 37°
1⁄2 tablespoons salt
1 tbsp olive oil
6-7 dl wheat flour special
1⁄2 dl red wine vinegar
1 cup powdered sugar
1 1⁄2 dl water
1⁄2 red chili
1 red onion
2 red onions
2 tablespoons butter or olive oil
2 tsp raw sugar
2 pinch of salt
Black pepper, ground
2 dl crème fraiche
1 cup pine nuts
100 g of fresh spinach
Pizza Bianca with spinach, onion and Västerbottensost cheese®
Dough: Crumble the yeast into a dough mixer, pour in the water.
Add salt and olive oil. Work the wheat flour, little by little, into a smooth dough.
Put plastic wrap or place a baking cloth over the bowl and let the dough rise for about 30 minutes.
Pickled red onion: Whisk together vinegar, sugar and water.
Slice the chili thinly and add to the layers.
Peel the red onion and slice thinly, preferably with a mandolin, and add to the teams.
Let the onion stand and soak in the layers for at least 30 minutes.
Store in the refrigerator until serving.
Caramelized red onion:
Peel and slice the onion thinly, fry the onion over medium heat in butter or oil until it begins to soften.
Raise the heat, sprinkle with sugar, salt and black pepper.
Let the sugar hastily melt into the onion and set aside.
Turn the dough onto a lightly floured baking table and divide the dough into four pieces.
Roll out each piece into a rectangle, about 4-5 millimeters thick.
Spread crème fraiche and spread caramelized onions and grated Västerbotten cheese over.
Bake in the middle of the oven for about 10-15 minutes or until the pizza has a nice, golden brown color.
Take the pizza out of the oven and serve with fresh spinach, pickled red onion and toasted pine nuts.
4 / 5. 1
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