Pizza with graviera, spring onions, bacon and fresh butter

Pizza with graviera, spring onions, bacon and fresh butter



First, make the dough

  1. In a large bowl, pour warm water (approximately 30 degrees Celsius) and dissolve the yeast, until it is a dull-colored mixture
  2. In another bowl, sift the flour with the salt (make sure to sift the flour so that the dough airs out and is fluffy)
  3. Pour the water and yeast mixture into the flour
  4. Mix the flour mixture until it is dough and knead with your hands for as long as you can – the more you knead the fluffier the dough.
  5. Place in a bowl and cover it and let it rise for 1 -1 ½ hours
  6. Take the dough and knead it some more
  7. Let the dough rest for another half hour and it is ready to be opened into a pizza shape
  8. Take a ball of dough by hand and press it with the palms of both your hands, until it has a disc shape; continue this until the disc has flattened and is as thin as possible
  9. Then sprinkle flour on a smooth surface and using a rolling pin make the dough as thin as you’d like or keep it thicker
  10. Grease a pan with some olive oil and place the dough on top
  11. Evenly spread out the onion slices and bacon bits throughout the dough’s surface
  12. Spread out Horio Soft with Cow Butter so that it covers the entire surface and then cover with the grated graviera Horio
  13. Bake the pizza in a preheated oven at 180 degrees for 30-40 minutes
  14. Remove, cut and serve
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    Ingredients for the dough

    230 gr flour 1 tsp salt 14 gr oven yeast OR 2 tsp dry yeast 1 cup of warm water

    Ingredients for the toppings

    300 gr Horio Mature Graviera, grated 1 medium sized onion, sliced into round slices 5 pieces of chopped bacon 100 gr Horio Soft with Cow Butter
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    Weekly menu