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Grilled pizza with raw ham and truffle mascarpone
Pizza from the barbecue with tomato sauce, raw ham, arugula and truffle mascarpone.
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Ingredients
- 700 g wheat flour
- 100 g wheat semolina
- 7 g dried yeast bag
- 450 ml tap water handwarm
- 2 tl salt
- 1 el liquid honey
- 50 ml traditional olive oil
- 400 g tomato cubes leaked out
- 2 grilled red pepper pot 295 g
- 1 toe garlic
- 15 g fresh basil
- 150 g mini buffalo mozzarella
- 100 g raw ham
- 3 tl truffle mushroom tapenade potty 80 g
- 250 g mascarpone soft cream cheese
- 40 g arugula
Kitchen Stuff
Directions
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Put the flour, wheat semolina and the yeast in a large bowl. Pour in the water and knead into a cohesive dough.
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Knead in the salt and honey and then the olive oil until a smooth dough is formed. Cover and leave for 1 hour at a draft-free location.
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Knead the dough again after 1 hour and divide into 4 equal spheres. Let rise for another 30 minutes.
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Light the barbecue. Puree the tomatoes, peppers, garlic and basil in a high cup with a hand blender to form a sauce. Season with salt and pepper.
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Halve the mozzarella balls and cut the ham into long strips. Mix the truffle tapenade through the mascarpone.
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Place a dough ball on a sheet of baking paper and sprinkle with some semolina. Roll out the dough into a flat circle of max. 3 mm thick.
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Place the pizza base on the barbecue with the baking paper upwards and close the lid. Grill the pizza dough in approx. 3 min. Crispy and brown.
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Take the pizza from the barbecue. Cover the grilled side with sauce and mozzarella and grill in 3 min. Until done with the lid on the barbecue. Remove the baking paper.
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Take the pizza off the barbecue and top with ham, truffle mascarpone and arugula. Make 3 more pizzas.
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Nutrition
900Calories
Sodium0% DV1.370mg
Fat74% DV48g
Protein62% DV31g
Carbs28% DV84g
Fiber20% DV5g
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