Pizza with four types of cheese, Setra turkey fillet and pear
cooking time
difficulty level
Ingredients for the dough (for 3 pizzas):
1st or top-grade flour 500 g;
dry yeast 10 g;
6 tbsp of olive oil;
salt 10 g;
cold water 350 ml.
Ingredients for the filling:
1 can of Setra turkey fillet;
gorgonzolla cheese 30 g;
Pecorino cheese 50g;
Parmesan cheese 50 g;
Gruyere cheese 50 g;
1 pear;
1 handful of large grapes (red and light);
1 tbsp of olive oil;
arugula for garnish.
Ingredients for the sauce:
canned tomatoes in their own juice (peeled, whole) 400 g;
6 tbsp of olive oil;
white wine 50ml;
7 cloves of garlic;
fresh basil 50 g;
salt, black pepper.
The recipe is provided by: Setra team
Preparation:
- 1 Sift the flour with a slide on the table, make a recess in the centre of the form as a wide funnel. Add yeast and salt, add olive oil. Knead the dough, raking the flour from the edges in a circular motion, gradually pouring in water*. Very well beat the dough on the table, cover with a towel and leave to reach in the fridge overnight. Then divide the dough into portions and squeeze each piece into a ball.
- 2 Heat the olive oil in a saucepan, add the crushed garlic cloves and fry over high heat for 30 seconds. Basil coarsely tear, add to the garlic, cook for 10 seconds. Pour the white wine into a saucepan, lightly evaporate about 20 seconds. Add the tomatoes in brine and mash them with a spatula, simmer on low heat for 5 minutes. Season with salt and pepper. Rub the sauce through a large sieve. Boil the strained sauce to the desired density**.
- 3 Grate the cheeses. Mash the turkey fillet with 1/3 of the broth with a fork. Peel the pear, cut into thin rings or slices and fry on the grill. Cut the grapes into 2 pieces and remove all the seeds.
- 4 The finished dough is thinly rolled out, put on a baking sheet, sprinkled with flour, and put in a preheated oven to 220°C for 6-8 minutes. Grease the baked dough with olive oil, put 1/3 of the cheese, pour the sauce (a small amount, drop by drop). Lay out the turkey fillet, top with another layer of cheese (1/3). Arrange the pear and grapes, sprinkle with the remaining cheese and put in the oven for 10 minutes. Garnish with arugula before serving.
* When using a dough mixer, put water, yeast and flour in it. Knead in the machine at a low speed, add salt and, increasing to a high speed, knead for 3 minutes. Add the butter and knead for another 30 seconds.
** The sauce can be stored in a closed bottle in the fridge for 7 days, with a thin layer of olive oil on top.