Three pizzas with Arzúa Ulloa. Recipe
Since I was in Vigo a month and a half ago, I had wanted to make a pizza at home with Arzúa Ulloa, the country's cheese as they call it there. And one of my favorite cheeses. The fact is that I ate a pizza with this cheese and discovered that it is a perfect cheese for pizzas, with a texture very similar to mozzarella, and with the good of its flavor.
Well, not only have I made one pizza, but I have wanted to make three different pizzas. Each one with a single different touch that makes them, in turn, totally different. One with chorizo, another with gorgonzola and the last with prawns.
- For the dough 400 g of flour, 100 g of semolina, 250 g of water, 10 g of instant baker's yeast, 20 ml of extra virgin olive oil and salt.
- In addition, 1 can of crushed natural tomato, 1/2 Arzúa Ulloa cheese, 50 g of chorizo, 50 g of prawns, 50 g of gorgonzola cheese.
How to make Arzua de Ulloa pizza
We mix all the ingredients of the dough, when they are more or less mixed we will begin to knead until we obtain a thin and elastic dough that detaches from the hands and the table and is slightly damp. If you do it in a mixer, kneading for about 5 minutes with the hook will work well.
Let ferment and while we prepare the ingredients. We cut the cheese into small portions, the gorgonzola the same, the chorizo into slices and the prawns, we peel them and leave only the tails. We will put the tomato in a colander so that the water drains and only the thickest tomato remains.
When the dough has folded, we divide it into three portions and stretch it on the table with a little semolina, giving it a more or less round shape. We put the tomato on each pizza, cheese and the ingredients in each one.
Bake at 210 º C for about 10 minutes or until the pizza has the desired point.
Processing time | 2 hours
Difficulty | Half
If you have not tried a pizza with Arzúa Ulloa, really, you are missing something quite big. It can become an almost essential way to make pizza.