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キャラメリゼオニオンとオリーブのビールピザ
IPA Pizza Dough with Porter Onions

具と生地両方にビールを使っているのが特徴のピザ。ビールのお供に最高!キャラメリゼした甘い玉ねぎとオリーブがたまりません。

A flavourful, thin crust pizza topped with sweet onions and olives.

By 今里佳子(植物料理研究家)

Recipe by plant-based food specialist Yoshi.

 

材料(4人分)
Material(4人分)

unbleached white four
200g
wholewheat bread flour
50g
salt
2/3 tsp
dried yeast
3g (1 tsp)
warm water
60ml
IPA
160ml
extra virgin olive oil
as needed
onions, sliced
600g
extra virgin olive oil
2 Tbsp
salt
2 tsp
pepper
to taste
Porter
200ml
olives, dried tomatoes or rosemary
to taste

作り方

  1. 生地をつくる。小麦粉と塩をボウルに入れて混ぜる。

  2. 小さい容器にドライイーストとぬるま湯を混ぜ合わせて、5-10分予備発酵させる。

  3. 小麦粉のボウルの真ん中にくぼみをつくり、そこにイースト液を入れる。

  4. インペリアルペールエールビールを加え、ヘラなどで真ん中から混ぜていく。粉が混ざったら、打ち粉をしたまな板に移し、5分ほどこねる。(ベタつきやすいのでカードなどを使いながら手早くこねるとよいですよ

  5. 生地がなめらかになったら、丸くまとめてオリーブ油をまぶし、ラップをかぶせて2倍近くに膨らむまで1時間ほど発酵させる。

  6. キャラメリゼオニオンをつくる。フライパンにオリーブ油をあたため、たまねぎ、塩を加える。中火にし、たまねぎがしんなりして透明になるまで、時折かき混ぜながら炒める。

  7. ポータービールを加えて火を強め煮立たせる。火を弱め、汁気を煮詰める。こしょうを適宜加え、火からおろす。粗熱をとって4等分する

  8. 発酵したピザ生地を4等分して丸める。分割した生地はくっつかないように離しておき、乾燥しないように濡れ布巾をかけておく。

  9. まな板に打ち粉をし、1つの生地をとり円形に伸ばす。

  10. 生地をオーブンペーパーに移し、キャラメリゼオニオン1/4量を広げる。オリーブ、ドライトマト、ローズマリーを散らし、220℃のオーブンで約7分、端がこんがりと色づくまで焼く。

  11. 残りの生地も同様に伸ばして焼く。

     

Recipe

  1. First make the dough. Mix the flour and salt in a large mixing bowl.

  2. Mix the dried yeast with the warm water in a bowl and leave for 5 – 10 mins until frothy.

  3. Pour the water and yeast mixture into the center of the flour.

  4. Add the IPA beer and using a spoon or spatula slowly incorporate the flour, working from the center outwards. Once you have a rough dough move it onto a well-floured board and begin to knead. (The dough will be very sticky so it might help to use a spatula or dough cutter)

  5. Once you have a smooth, stretchy dough, pat it into a ball, lightly brush with olive oil, cover with plastic wrap and leave to rise for 1hour or until doubled in size.

  6. Next make the caramelized onions. Heat 2Tbsp olive oil in a frying pan. Add the onions and salt and cook over a medium heat until the onions have softened.  Be sure to keep stirring to prevent the onions burning.

  7. Add the porter beer and bring to the boil. Turn the heat low and simmer until the liquid has been absorbed. Add pepper to taste and remove from heat. Split into four equal portions.

  8. Split the pizza dough into four equal portions. Make sure the quarters are kept separate to prevent them sticking to each other and cover each with a damp cloth to stop it drying out.

  9. Put one quarter of the dough on a floured board and roll to a circle.

  10. Place on a baking sheet and top with a quarter of the onions. You can add additional toppings if required such as olives, dried tomatoes or rosemary. Bake at 220C for 7 minutes or until the dough is a light golden colour.

  11. Repeat for remaining dough and onions. Enjoy!

by


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