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Avocado Grapefruit Shrimp White Pizzetta

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  •  Dough for 2 pizzette (or bread dough bought or at the baker's)
  • 310 g of T45 or 00 flour
    180 ml of water
    8 g salt
    2 g of yeast

  • Mounting :
  • 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

  • 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.

  • Mounting :
  • 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.