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Description

This pizza with butifarra and caramelized onion is a true delight. The combination of the intense flavor of the butifarra with the sweetness of the caramelized onion creates a unique taste experience. The dough, prepared with strong flour and slowly fermented in the fridge, gives it a crispy and light touch. Perfect for a special dinner or a meeting with friends. The recipe requires a little patience due to the fermentation time of the dough, but the end result is worth it. Go ahead and try it and surprise everyone with this homemade pizza!

Ingredients (12 ingredients)

Preparation (12 steps)

Mix flour, salt and water

Thermomix® Setting

15 seg./Velocidad 4

In the Thermomix bowl, add 180 g of strong flour, 3 g of salt and 135 g of water. Mix for 15 sec./Speed 4.

Add yeast

Thermomix® Setting

10 seg./Velocidad 3

Add 1 g of crumbled fresh yeast to the bowl. Mix for 10 sec./Speed 3.

First rest of the dough

Remove the dough from the bowl, form a ball, film and cover with a cloth. Let stand for 10 minutes at room temperature (20°C).

First fold of the dough

After 10 minutes, wet your hand in water and pass it under the dough, raising it to the center. Re-film and cover.

Repeat rest and fold

Repeat the previous step (rest and fold) 2 more times, with intervals of 10 minutes between each.

Fermentation in fridge

After this time, transfer the dough to a tray with flour on the surface. Cover with a bowl or tupper and film. Let it ferment slowly in the fridge for approximately 32 hours.

Prepare the butifarra and onion

Cut the butifarra into pieces and the onion into julienne strips. In a pan, brown the butifarra and onion together over medium heat for about 10 minutes, stirring occasionally.

Add red wine

Add a splash of red wine to the pan with the butifarra and onion. Cook over medium heat for 2 minutes, until the alcohol evaporates. Remove from heat and let cool.

Preheat oven

Preheat the oven to the highest possible temperature (in my case, 250°C).

Assemble the pizza

Carefully spread the dough on a baking tray with vegetable paper or silpat, stretching it with your fingers (greased in oil) without touching the edges. Put a base of tomato sauce and on top distribute the butifarra with onion and fresh mozzarella to taste. Sprinkle with oregano.

Bake the pizza

Bake the pizza for 10-15 minutes, or until golden brown.

Cool and serve

Remove the pizza from the oven and let it cool a little before eating. Garnish with some basil leaves (optional).

Finished cooking? Great! 🎉

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Allergens

Cereals with gluten
Milk

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