Post by dunnes2002 on Oct 12, 2013 8:57:24 GMT
Saw this on Australian masterchef and had to try it.... Caramelised onion fig and gorgonzola pizza.
tasted absolutely fantastic well worth the effort and will become a staple in our house.
Recipe can be found here.... tenplay.com.au/channel-ten/masterchef/recipes/caramelised-onion-fig-and-gorgonzola-pizza
do it
recipe removed from website so here it is....
Pizza dough
280ml warm water
3g fresh yeast
5g gluten flour (optional)*
1 teaspoon caster sugar
1 teaspoon fine sea salt
550g00 pizza flour, plus extra, for dusting
3 teaspoons extra virgin olive oil, plus extra, for greasing
Pizza topping
100ml olive oil
3 garlic cloves, peeled
1 rosemary sprig
Pinch dried oregano
6 onions, thinly sliced
¼ cup (55g) brown sugar
¼ cup (60ml) balsamic vinegar
Semolina, to dust
4figs, each sliced into 6 pieces
100g gorgonzola cheese
100g rocket leaves
120g Perfect Italiano parmesan cheese, thinly shaved
Method
Pizza dough
Place water, yeast and gluten flour in the bowl of an electric mixer fitted with a dough hook. Mix vigorously until the mixture is full of bubbles, yeast is dissolved and well combined. Add sugar, salt and 450g flour to the bowl, and mix until the dough starts getting smooth, then add remaining flour to the bowl. Mix until the dough has formed and is smooth.
With the mixer running, add the oil, mixing to combine. Dust dough with flour, then stop the machine.
Place a tea towel over the dough and set aside to prove for 1 hour.
Knock back the dough during this time if it is rising out of the bowl. After 1 hour, empty the bowl onto a clean work surface, dusted with flour, and knock the dough back, then roll into 190g balls. Place on lightly greased large trays, dust with flour, cover with a tea towel and set aside for 30 minutes or until doubled in size.
*Gluten flour is used in pizza dough to increase the chewiness but is not essential.
Pizza topping
Heat 1/3 cup (80ml) of the olive oil in a small saucepan over very low heat. Add garlic cloves, rosemary and oregano, and leave for 10 minutes to infuse. Turn off the heat and set aside until needed.
Heat remaining 1 tablespoon of oil in a large, deep frying pan over medium-high heat. Cook onion for about 10 minutes, stirring often, until softened and starting to colour, then reduce heat to low, add brown sugar and cook for a further 30 minutes or until golden and caramelised. Add balsamic vinegar and season to taste with salt.
Meanwhile, place a pizza stone, tray or terracotta tile in the oven and C fan-forced. Pad out dough ball with your fingertips,C-240set to 220 gently stretching out base with your hands, leaving a rim for the crust. Transfer dough base to a semolina-dusted board.
Brush base with garlic rosemary oil. Spoon ¼ cup of caramelised onion onto base. Arrange with ¼ of the fig slices and dot with ¼ of the gorgonzola cheese. Slide pizza from the board to the hot pizza stone and cook for 4-5 minutes or until golden brown. You may need to rotate the pizza to cook evenly. Remove pizza from oven, dress with ¼ of the rocket and Perfect Italiano Parmesan and serve. Repeat with remaining bases.
Note: Pear would make a wonderful substitute for figs during the winter months when figs are not in season.
tasted absolutely fantastic well worth the effort and will become a staple in our house.
Recipe can be found here.... tenplay.com.au/channel-ten/masterchef/recipes/caramelised-onion-fig-and-gorgonzola-pizza
do it
recipe removed from website so here it is....
Pizza dough
280ml warm water
3g fresh yeast
5g gluten flour (optional)*
1 teaspoon caster sugar
1 teaspoon fine sea salt
550g00 pizza flour, plus extra, for dusting
3 teaspoons extra virgin olive oil, plus extra, for greasing
Pizza topping
100ml olive oil
3 garlic cloves, peeled
1 rosemary sprig
Pinch dried oregano
6 onions, thinly sliced
¼ cup (55g) brown sugar
¼ cup (60ml) balsamic vinegar
Semolina, to dust
4figs, each sliced into 6 pieces
100g gorgonzola cheese
100g rocket leaves
120g Perfect Italiano parmesan cheese, thinly shaved
Method
Pizza dough
Place water, yeast and gluten flour in the bowl of an electric mixer fitted with a dough hook. Mix vigorously until the mixture is full of bubbles, yeast is dissolved and well combined. Add sugar, salt and 450g flour to the bowl, and mix until the dough starts getting smooth, then add remaining flour to the bowl. Mix until the dough has formed and is smooth.
With the mixer running, add the oil, mixing to combine. Dust dough with flour, then stop the machine.
Place a tea towel over the dough and set aside to prove for 1 hour.
Knock back the dough during this time if it is rising out of the bowl. After 1 hour, empty the bowl onto a clean work surface, dusted with flour, and knock the dough back, then roll into 190g balls. Place on lightly greased large trays, dust with flour, cover with a tea towel and set aside for 30 minutes or until doubled in size.
*Gluten flour is used in pizza dough to increase the chewiness but is not essential.
Pizza topping
Heat 1/3 cup (80ml) of the olive oil in a small saucepan over very low heat. Add garlic cloves, rosemary and oregano, and leave for 10 minutes to infuse. Turn off the heat and set aside until needed.
Heat remaining 1 tablespoon of oil in a large, deep frying pan over medium-high heat. Cook onion for about 10 minutes, stirring often, until softened and starting to colour, then reduce heat to low, add brown sugar and cook for a further 30 minutes or until golden and caramelised. Add balsamic vinegar and season to taste with salt.
Meanwhile, place a pizza stone, tray or terracotta tile in the oven and C fan-forced. Pad out dough ball with your fingertips,C-240set to 220 gently stretching out base with your hands, leaving a rim for the crust. Transfer dough base to a semolina-dusted board.
Brush base with garlic rosemary oil. Spoon ¼ cup of caramelised onion onto base. Arrange with ¼ of the fig slices and dot with ¼ of the gorgonzola cheese. Slide pizza from the board to the hot pizza stone and cook for 4-5 minutes or until golden brown. You may need to rotate the pizza to cook evenly. Remove pizza from oven, dress with ¼ of the rocket and Perfect Italiano Parmesan and serve. Repeat with remaining bases.
Note: Pear would make a wonderful substitute for figs during the winter months when figs are not in season.
