Pizza Wink is a delicious and simple recipe to prepare, perfect for a family dinner or a night with friends. We start with the dough, which is the base of this savory pizza. Roll out the dough on the tray where you want to bake the pizza, being careful to make it even. It is recommended to grease the tray with a splash of oil to prevent the dough from sticking. If you opt for a baking stone, sprinkle a little cornmeal on top of it, as it will help achieve a crispy and flavorful crust.
Preheat the oven to a high temperature, around 220-250°C, and bake the dough for three-quarters of the time. This step is essential to get a well-cooked crust. Once the dough starts to brown slightly, remove it from the oven and let it cool on a wire rack. Here we intervene with the delicious ingredients that will transform the pizza into a true culinary masterpiece.
Meanwhile, peel the potato and use a mandoline knife to get thin and even slices that will fry quickly. In a deep pan, heat the oil and fry the potato slices, being careful not to leave them on the heat too long, as we do not want them to turn golden like classic French fries. Placed on an absorbent napkin, the potato will absorb the excess oil and remain crispy.
Once the dough has cooled, spread a generous layer of pesto, which will add a fresh and vibrant flavor. Then, sprinkle small pieces of garlic-flavored cheese, such as Boursin, and add a few fresh basil leaves. A sprinkle of grated parmesan will enhance the flavor and add an extra kick.
Next, add a generous layer of mozzarella, which will melt beautifully in the oven, and arrange the fried potatoes on top, creating an appealing look. Add more mozzarella to ensure a delicious crust. For an extra texture and color, tear a few leaves of kale or spinach and distribute them evenly over the pizza.
Place the pizza in the preheated oven and bake until the cheese is fully melted and slightly browned. The aroma that will spread throughout the kitchen will be irresistible. Serve the pizza hot, alongside a glass of red wine, for an unforgettable culinary experience. This simple and delicious recipe is sure to become a favorite among loved ones!
Preheat the oven to a high temperature, around 220-250°C, and bake the dough for three-quarters of the time. This step is essential to get a well-cooked crust. Once the dough starts to brown slightly, remove it from the oven and let it cool on a wire rack. Here we intervene with the delicious ingredients that will transform the pizza into a true culinary masterpiece.
Meanwhile, peel the potato and use a mandoline knife to get thin and even slices that will fry quickly. In a deep pan, heat the oil and fry the potato slices, being careful not to leave them on the heat too long, as we do not want them to turn golden like classic French fries. Placed on an absorbent napkin, the potato will absorb the excess oil and remain crispy.
Once the dough has cooled, spread a generous layer of pesto, which will add a fresh and vibrant flavor. Then, sprinkle small pieces of garlic-flavored cheese, such as Boursin, and add a few fresh basil leaves. A sprinkle of grated parmesan will enhance the flavor and add an extra kick.
Next, add a generous layer of mozzarella, which will melt beautifully in the oven, and arrange the fried potatoes on top, creating an appealing look. Add more mozzarella to ensure a delicious crust. For an extra texture and color, tear a few leaves of kale or spinach and distribute them evenly over the pizza.
Place the pizza in the preheated oven and bake until the cheese is fully melted and slightly browned. The aroma that will spread throughout the kitchen will be irresistible. Serve the pizza hot, alongside a glass of red wine, for an unforgettable culinary experience. This simple and delicious recipe is sure to become a favorite among loved ones!
Ingredients
300 g pizza dough (or bread dough, it's almost the same thing) 100 g Boursin garlic and basil cream cheese 1 raw potato, thinly sliced (preferably sliced with a mandoline) parmesan, to taste (I added about 2 tablespoons) basil pesto 4 tablespoons mozzarella to taste (I added about 150 g) spinach or kale leaves