- 100 GRAM CHORIZO, in small pieces
- 2 EGGS, beaten
- 2 TBSP BUTTER
- 1 TBSP OLIVE OIL
- 3 TBSP FLOUR
- 2 CUPS MILK
- 100 GRAM BREADCRUMBS
|
|
- 400 GRAM FLOUR
- 1 TSP YEAST
- 3 TBSP OLIVE OIL
- 4 ONIONS, sliced
- 100 GRAM SOFT GOAT CHEESE, sliced
- 100 GRAM RUCOLA
|
Melt the butter with
the oil and add the flour. Simmer for 3 minutes, whilst stirring all
the time. Add the milk and bring it slowly to the boil, stir well all
the time. Add the chorizo and pepper and salt to taste. Put the mixture
in the fridge for two hours. Make 8 croquettes, roll them first through
the eggs and then through breadcrumbs and deep fry them at 180 degrees
Celsius for 3-4 minutes.
|
Fry the onions in oil
on very low heat for half an hour. Mix the flour with the yeast, 1 teaspoon
salt and 1 cup of water and knead for 10 minutes. Allow the dough to
rise for one hour. Divide it into two pieces and roll these out two
pizza circles. Brush the pizzas with olive oil. Put first the onions
on the pizza, then the rucola followed by the cheese. Sprinkle salt
and fresh milled pepper on top. Bake the pizza 12 minutes at 230 degrees
Celsius in the oven.
|
