Whoever is at home with time to venture into the kitchen, we suggest a goat cheese, honey and nut pizza to accompany with a glass of Esporão Colheita Red.
Ingedients
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For the dough:
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270 gr of T65 flour
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1 teaspoon of sugar
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2 tablespoons of olive oil
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10 gr of fresh baker’s yeast
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175 ml of warm water
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1 teaspoon of table salt
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For the topping:
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1 cup of tomato sauce
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1 cup of grated mozzarella cheese
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200 grams of “Chèvre” cheese
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1 cup of walnuts
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½ cup of cherry tomatoes
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Honey to taste
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Arugula to taste
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DIRECTIONS
Begin by preparing the dough, combining in a mixing bowl the flour, sugar, olive oil, yeast and water. Mix with a wooden spoon.
Add the salt and transfer to a counter top.
Knead by hand until obtaining a homogenous mass that peels off hands and the counter.
Shape the dough into a ball and place in a container lightly greased with olive oil.
Cover with a cloth and leave to rise to double the initial volume.
In the meantime, preheat the oven to 250ºC, with heat on top and below.
Divide the dough into two portions and form two balls.
On the counter sprinkled with a little flour, using a rolling pin, roll out the dough to the desired size.
Place on a baking sheet or pizza dish.
Spread with tomato sauce and cover each base with half the grated cheese.
Add thick slices of chèvre, halved cherry tomatoes and walnuts.
Place in the oven for about 12 minutes, or until the cheese melts. Make sure the dough is properly cooked.
Once removed from the oven, add honey and arugula to taste.
Recipe and photographs by Rui Ribeiro (Faz e Come)