Ingredients:
2 pizzas:
Pizza dough:
1.5 dl cold water
10 g yeast
1 tsp. sugar
Approx. 200 g Tipo 00 flour
Approx. 100 g spelt flour
1 tbsp. olive oil
1 tbsp. salt
Carrot purée:
3 large carrots
Fresh tarragon, approx. 5 sprigs
1 tbsp. butter
Salt and pepper
14 slices of thin pancetta (toasted in the oven or in a pan until crispy)
Hay cream:
300 g hay
2 dl water
200 g Brussels sprouts (separate into leaves and blanch lightly)
Procedure:
Pizza dough:
Mix everything together and knead for 15 minutes. Divide the dough into two parts and refrigerate overnight.
Carrot purée:
Cut the carrots into small pieces and cook with tarragon until tender. Blend with butter, salt, and pepper until smooth.
Hay cream:
Heat the water with 200 g hay cheese. When the cheese has melted, strain it and reduce until thickened, then grate the last 100 g and stir into the mixture.
Roll out 1 portion of pizza dough. Spread the carrot purée on top. Spoon the hay cheese cream on top. Bake the pizzas on a pizza stone at 250 degrees for 10 minutes.
Serving: Once the pizzas are baked, add the pancetta and finally scatter the Brussels sprout leaves on top.
