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Pizza met ricotta en basilicum:
60 g ricotta of kwark met
100 ml room mengen
4 eieren
2 eetlepels walnootolie
Zout, peper
2 eetlepels basilicum toevoegen (in
lijnen) en het deeg ermee bestrijken
4 tomaten (in blokjes) daarover
verdelen
200 g gorgonzola (in blokjes)
daarover verdelen
Bereiding:
1a. Bereiding van het gistdeeg:
Kneed de bloem, de gist, het zout, de
olie en het water tot een glad deeg.
Laat het op kamertemperatuur
ongeveer 20 minuten rijzen.
1b. Bereiding van het kwark-oliedeeg:
Meng de kwark met de melk, de olie,
het zout en de eierdooiers. Meng de
bloem met het bakpoeder. Roer de helft
hiervan doorheen het mengsel. Voeg
de rest al knedend toe.
2. Kneed het deeg nog een keer kort en
grondig en rol het uit op een bakplaat.
3. Bestrijk de pizzabodem met
gepureerde tomaten en kruid met zout,
peper en oregano.
4. Verdeel het gewenste beleg erover
en bak het onmiddellijk.
Instelling:
c \ Pizza \ Vers
"Hetelucht plus"
Temperatuur: 180-200 °C
Inschuifniveau: 2de van onderen af
Baktijd: 35-45 minuten
"Boven-onderwarmte"
Temperatuur: 200-220 °C
Inschuifniveau: 2de van onderen af
Baktijd: 30-40 minuten +
voorverwarmen
"Intensief bakken"
Temperatuur: 170-190 °C
Inschuifniveau: 2de van onderen af
Baktijd: 35-45 minuten
Pizza
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