|Dough for 2 pizzettas:
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.