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Shimeji and Beetroot Cheese Pizza

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Shimeji and Beetroot Cheese Pizza

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

120 min(s)

Porções

8 servings

Cristiane Rabaioli

@avegana
  • Ingredients
  • Recipe
  • Organic Yeast10 g
  • Warm water1 cup
  • Sugar1 coffee spoon
  • Salt1 coffee spoon
  • Wheat flour2 cup
  • English Potato2 unit(s)
  • Shimeji100 g
  • sour starch3 tablespoon
  • Lemon1 unit(s)
  • Smoked paprika1 dessert spoon
  • Beetroot1 unit(s)
  • Oil7 tablespoon
  • Shoyo2 tablespoon
  • Olive oil1 tablespoon
  • Tomato sauce4 tablespoon
  • Red onion1 unit(s)
  1. Dough preparation: Mix the yeast with the warm water and sugar. (Needs to be lukewarm to activate the yeast). Let rest for 5 min. Meanwhile, cook the potato and beetroot, already peeled and chopped into cubes, cook until soft. After the yeast is activated, mix the wheat flour, salt and 4 tablespoons of oil. Stir and finish by kneading with your hands for about 3 min. Then let the dough rest in a bowl covered with a clean cloth for 20 minutes until it rises. Meanwhile, chop the shimeji and put it in the pan with the shoyo and a spoon of olive oil, just to scare him, in 5 minutes turn it off and set it aside. After the dough has risen, knead again and roll out with a rolling pin on a smooth, clean and floured surface.
  2. Turn on the oven to 180°C Cream cheese preparation: Place the boiled potatoes and beets, 3 tablespoons of oil, the sour starch, salt, smoked paprika and the juice of 1 lemon in the blender, use only enough water to help beat it firmly.
  3. Pizza assembly: Place the dough in the greased and floured shape. Spread the tomato sauce on the dough, thin layer if it doesn't get too wet. Spread the shimeji without the cooking liquid. Add the red onion cut into thin rings. Cover with cream cheese. Bake for 20 minutes, remove and serve while still hot.

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