What you'll need:
For the dough
- 500g strong plain flour
- 2 tsp salt
- 7g dried yeast
- 320ml lukewarm water
- Semolina or breadcrumbs
For the topping
- 80g Gruyere cheese or similar
- 250g creme fraiche
- 1 red onion, thinly sliced
- 140g quality salami, sliced
- Marjoram leaves, to finish
Time: 45 minutes
Serves: Makes 2 big pizzas
Make your dough! In a large bowl, add the flour, salt and yeast, and give it all a good stir. Gradually add the water, mixing it with your hands as you go. Mix it roughly into a ball, then cover with a cloth, and leave for 5 minutes. Once rested, knead the dough thoroughly for 10 minutes (stick on a song and get into it - it’s a great stress reliever!), then split in half and leave in a warm place to rise for at least 30 mins.
Preheat the oven to 240C and get to work on your toppings. Mix the Gruyere and creme fraiche in a bowl, and season well to taste. Set aside.
Sprinkle some flour on a clean surface, and take your risen dough balls. You want to spread them into a thin circle about 30cm in diameter (without breaking!), with slightly thicker edges for the crust. Sprinkle two baking trays with semolina or breadcrumbs, and place your pizza bases upon them.
Spread your cheese mix all over each base, then top with onions, salami, and more pepper. Bake in your banging hot oven for 10 minutes, remove when golden, baked, and bubbling, and sprinkle some marjoram over the top. Serve, and bask in the pride of making such a great pizza from scratch!
This dish will go brilliantly with a spicy and delicious Lagrein. Pair this with the Samu Lagrein 2016. This northern Italian grape varietal is going to go well with the kind of Alpine dishes typical of Lagrein’s spiritual home in Alto Adige!
There you have it -- a recipe for Alpine Pizza!
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