Avocado Grapefruit Shrimp White Pizzetta

310 g of T45 or 00 flour
180 ml of water
8 g salt
2 g of yeast

1 small jar of thick fresh Cream 30% fat
150 gr Spreadable cream cheese
1 ripe but firm avocado
1 Maison Bremond White Balsamic Condiment with Grapefruit
6 to 8 small shrimps cooked and peeled
1 organic pink grapefruit
1 small Mozzarella Burrata
Seeds: squash, poppy and/or sunflower.
Salt and Pepper
A little lemon juice

1 - Mix flour and salt in the bowl of a food processor using the hook
2 - Dilute the yeast in the water, mix, then pour over the flour + salt mixture.
3 - Blend for about 10 minutes, then knead until the dough doubles in volume.
4 - Degas, roll 2 dough pieces and keep in a cool place until the next day.
5 - Take them out of the fridge 1 hour before use.

1 - Put a refractory stone or a plate in the oven and preheat as hot as possible.
2 - Spread the dough pieces lengthwise to make pizzette
3 - Spread a tablespoon of fresh cream on the pizzetta and prick it with a fork up to 1 cm from the edge.
4 - Bake until the edges of the dough are coloured, it goes very quickly between 3 and 6 minutes.
5 - Leave the cooked pizzetta to cool.
6 - Spread the cream cheese on the cooled pizzette and zest a little grapefruit.
7 - Cut the avocados in half, peel them gently and slice them thinly.
8 - Brush a lemon juice over the sliced avocados to prevent oxidation, then season with salt and pepper.
9 - Using the blade of a large knife, place the sliced avocados on the pizzettes.
10 - Place grapefruit cubes, mozzarella burrata pieces, and shrimp as harmoniously as possible.
11 - Sprinkle with pumpkin seeds for example.
12 - Pour Maison Bremond 1830 White Balsamic Vinegar Grapefruit in a zigzag pattern over the avocados.

Recipe by Clélia Chatelain

NB: You can make the same recipe by replacing the pink grapefruit by an organic orange, and the White Balsamic with grapefruit by the White Balsamic with blood orange.