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.