Alpine pizza salad (Torta salata delle Alpi)

Season 2 497 Last Update: Oct 22, 2019 Created: Oct 22, 2019
Alpine pizza salad (Torta salata delle Alpi)
  • Serves: 2 People
  • Prepare Time: 30min
  • Cooking Time: 10min
  • Calories: -
  • Difficulty: Easy
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Nothing beats making your own pizza dough. Here it’s topped with gruyere and salami for a delicious Alpine taste. Although Gruyere is not an Italian cheese, it goes really well with this 'pizza of the mountains', and is readily available to buy.

Ingredients

Directions

  1. (Resting time 30 minutes)
  2. Preheat the oven to 240°C/Gas 9.
  3. Combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for 5 minutes.
  4. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place.
  5. Meanwhile combine the Gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside.
  6. Sprinkle some flour on a clean work surface and spread the dough into a circle about 30 cm in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball.
  7. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes.
  8. Remove, sprinkle with the marjoram and serve.

Alpine pizza salad (Torta salata delle Alpi)



  • Serves: 2 People
  • Prepare Time: 30min
  • Cooking Time: 10min
  • Calories: -
  • Difficulty: Easy

Nothing beats making your own pizza dough. Here it’s topped with gruyere and salami for a delicious Alpine taste. Although Gruyere is not an Italian cheese, it goes really well with this 'pizza of the mountains', and is readily available to buy.

Ingredients

Directions

  1. (Resting time 30 minutes)
  2. Preheat the oven to 240°C/Gas 9.
  3. Combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for 5 minutes.
  4. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place.
  5. Meanwhile combine the Gruyère and crème fraîche in a bowl, adding some salt and pepper to taste. Set aside.
  6. Sprinkle some flour on a clean work surface and spread the dough into a circle about 30 cm in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball.
  7. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes.
  8. Remove, sprinkle with the marjoram and serve.

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